WORLD OF BEER
431 Osceola Avenue
Orlando, Florida, 32801
South Eola
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on panko container. Immediately removed Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer handle Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on stove 97F less than 4hrs per operator . Operator began to reheat to 135F. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In first prep cooler. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in Bar cooler under pos system Gaskets in wing cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink leaking on cook line from faucet base and pipe underneath. Operator placed catch bucket underneath.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked mushrooms,onions raw onions, greens in drawer cooler. Operator immediately moved Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Boxed Raw Ground beef over cases of raw shell eggs in walk in cooler. Operator immediately corrected Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 Cracked raw egg in drawer cooler. Operator immediately discarded Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately cleaned ( corrected on site) Soda nozzle at main bar by dishwasher Soda nozzle at second bar.
Food safety inspection conducted on 1/16/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar - From follow-up inspection 2024-07-18: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station - From follow-up inspection 2024-07-18: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00ppm tested twice Warning - From follow-up inspection 2024-07-18: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator is keeping truffle aioli in a container originally labeled spray cleaner. Operator states they purchased container completely empty and never used from a store. I educated operator that if the container was originally meant to store chemicals. Than it is not a food grade container and can't be used as such - From follow-up inspection 2024-07-18: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 of the 4 manager certificates are expired . Operator already scheduled for renewal - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 of the 4 manager certificates are expired . Operator already scheduled for renewal - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/17/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. Salmon and tuna
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Some plastic containers on dry dish storage shelf. Operator removed to be cleaned **Corrective Action Taken**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label on the seasonings containers in dry storage
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00ppm tested twice Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator is keeping truffle aioli in a container originally labeled spray cleaner. Operator states they purchased container completely empty and never used from a store. I educated operator that if the container was originally meant to store chemicals. Than it is not a food grade container and can't be used as such
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken out of its original packaging over impossible burgers, jalapeño and fish in reach in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line cooler : Mac n cheese artichoke cut tomatoes spinach dip, cooked chicken and cooked steak (52-56F - Cold Holding) less than 4 hours per operator. Advised operator to put on ice for immediate temperature recovery **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 of the 4 manager certificates are expired . Operator already scheduled for renewal
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator removed to be cleaned **Corrective Action Taken**
Food safety inspection conducted on 7/17/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 1/24/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight build up. Operator cleaned immediately Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On 2 middle prep table coolers on cook line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Backpack on glass holder at bar Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 107F operator reheated to202F Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf over sauces in walk in cooler Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink by expo station constantly is running. Operator is aware
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. flour, sugar, and wing seasoning containers Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar tested 00ppm . Retested 100ppm Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed and cleaned Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by expo station
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator has ordered thermometer **Corrective Action Taken**
Food safety inspection conducted on 1/24/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 8/15/2023
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up
- 06-09-1:Basic - 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. Tuna thawed and not removed from packaging according to manufacturer specifications
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing a watch Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Bar tender
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy build up of debris under dishwasher
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage,artichoke, steak. Possibly due to excessive heat from charbroiled in close proximity to cooler. Temperature range 44F-45F. Advised operator to adjust temperature of cooler **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not completed by all employees
- 31B-03-4:Intermediate - No soap provided at handwash sink. At far right hand sink at bar
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion soup prepared 8/11 Veggie soup 8/13 Beer batter dated 8/11 Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles at bar
Food safety inspection conducted on 8/15/2023 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).