WORLD OF BEER
2751 W TORCH LAKE DR, The Villages FL 32163 · 352.633.9519
Last inspected May 14, 2026 · 11 visits since October 2023
MAR 24
DEC 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Five flies in kitchen and ware wash area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024006416 | Oct 19, 2023 | Mar 25, 2024 | $400 |
| 3--2023026713 | Apr 4, 2023 | Jun 14, 2023 | $400 |
Inspection history
11 visits, newest first
May 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee behind bar scratched face then continued to make two drinks without washing hands.
Live, small flying insects found Five flies in kitchen and ware wash area.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Seven pieces of mahi at 39F in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near grill soiled with food debris.
Show the remaining 8 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Female manager.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employees currently working with no Certified Food Manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Seven pieces of mahi at 39F in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen. Moved during this inspection.
Exterior door has a gap at the threshold that opens to the outside. Bottom of door near stairs.
Floor area(s) covered with standing water. In area in front of dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of reach in protein make table has grease on front door.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe draining from dish machine to floor drain in bar area
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine 148F at dish level. Operator set up 3 compartment sink to manually wash, rinse and sanitize.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Peter
No soap provided at handwash sink. Hand wash sink in bar area missing soap and paper towels
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser in cook line area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys on prep table. Employee removed.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection b
Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks not secure at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
Floor soiled/has accumulation of debris. Floor soiled around kitchen equipment at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled with old grease at time of inspection.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the cook line, raw chicken stored above raw tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, Cold holding: cut tomatoes 50F, corn 51F, eggs 50F, beans 60F, chicken 58F, steak 59F, grilled onions 58F, grilled mushrooms 57F, garbanzo beans 46F. Manager voluntarily discarded some items and move the rest to freezer.
Toxic substance/chemical improperly stored. Container of degreaser stored on top of freezer, manager moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no backflow prevented installed at the non chemical side of the hose
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
Bowl or other container with no handle used to dispense food. Bowl no handle inside pepper container, manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on side of ice machine near back door, manager removed.
Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
Equipment in poor repair. Reach-in cooler gaskets
Floor soiled/has accumulation of debris. Under equipment.
Food storage container/container lid cracked or broken. In used containers cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Hot holding and top of cooler soiled.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and freezers soiled.
Single-service articles not stored inverted or protected from contamination. Pizza boxes on top of oven not inverted, manager inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line n
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Reach in cooler with ambient temperature of 53F
Mar 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (56F - Cold Holding); hard boiled eggs (55F - Cold Holding); mozzarella cheese (58F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked onions (55F - Cold Holding); sliced swiss (54F - Cold Holding); sliced pepper jack (56F - Cold Holding); buttermilk and onions (57F - Cold Holding); cooked chicken wings (53F - Cold Holding); raw chicken (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (56F - Cold Holding); hard boiled eggs (55F - Cold Holding); mozzarella cheese (58F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked onions (55F - Cold Holding); sliced swiss (54F - Cold Holding); sliced pepper jack (56F - Cold Holding); buttermilk and onions (57F - Cold Holding); cooked chicken wings (53F - Cold Holding); raw chicken (50F - Cold Holding) Reach in cooler in cook line area next to steam table. Ambient temperature of cooler is 53F. Operator has no documented temperature monitoring. See stop sale.
Equipment in poor repair. Reach in cooler with ambient temperature of 53F
Oct 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee has photo copy of safe staff card
Oct 23, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef burgers (47F - Cold Holding); raw chicken (47F - Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee has photo copy of safe staff card
Water leaking from pipe at hand wash sink in cook line area.
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed lemon onto drink glass in bar area
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped counters with gloves on, scooped cheese sauce without hand wash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef burgers (47F - Cold Holding); raw chicken (47F - Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in cook line area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in cook line area. Operator repaired during inspection
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee has photo copy of safe staff card
Floor soiled/has accumulation of debris. Under fryers in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at the end of the cook line closest to the grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Water leaking from pipe at hand wash sink in cook line area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in cook line area 0ppm Sanitizer bucket in bar area 0ppm Operator made fresh buckets 200ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.