DirtyFLRestaurant Inspection Data

WORLD OF BEER

WORLD OF BEER in TAMPA has 8 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

5311 Avion Park Drive
Tampa, Florida, 33607
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13462233

Met Inspection Standards

3 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored and standing at water at 128°F
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia sanitation bucket tested 0ppm of Quaternary ammonia. Manager refilled bucket re-tested at 200ppm of Quaternary ammonia. Corrected On-Site Repeat Violation
  • 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher in bar area has an empty bucket of sanitizer connected to dishwasher. Manager added full bucket of sanitizer to dishwasher. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab Rangoon (56F - Cold Holding); brisket (49F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (56F - Cold Holding); brisket (49F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles in bar area is soiled.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for dishwasher . Repeat Violation

7/15/2025· 8mo ago

Visit ID: 10930398

Met Inspection Standards

1 high, 2 int, 7 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor underneath dishwasher.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Staff washed onions. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler on cooks line.
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer solution tested 0ppm of quaternary ammonia. Manager refilled bucket re-tested at 200ppm of quaternary ammonia. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored in floor in bar area. Manager removed and properly stored solution. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese bites Cold holding: 47F. Items placed inside walk in cooler for rapid chill.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/12/2025· 1y ago

Visit ID: 8877136

Met Inspection Standards

6 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Observed one carbon dioxide tank not secured during inspection. Operator secured during inspection. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on line are grooved at time of inspection.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf next to single service food prep items. Operator moved employee drink during inspection Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in spinach artichoke dip. Operator removed scoop to be washed at time of inspection. **Corrective Action Taken**
  • 33-11-4:Basic - Missing drain plug at dumpster. Drain plug missing on smaller dumpster at time of inspection.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lids open. Operator closed lids during inspection. Corrected On-Site

8/30/2024· 1y 6mo ago

Visit ID: 8778784

Met Inspection Standards

1 high, 3 int, 5 basic

  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Operator blocked off area. Roof leak near back prep sink area, operator removed all equipment to wash and sanitize. Operator mopped at time of inspection, maintenance scheduled to come after inspection. Discussed with operator. **Corrective Action Taken**
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on food prep area in back kitchen. Operator removed at time of inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler closest to dish area on cook line in disrepair Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Pickles stored on floor, operator moved to approved location at time of inspection. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bin, operator placed in dish pit at time of inspection. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter.
  • 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/ Luke Worley 08-29-2024
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator stocked at time of inspection. Back handwashing sink in bar area. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on prep rack not labeled. Operator discarded. Corrected On-Site

3/20/2024· 1y 11mo ago

Visit ID: 8631851

Met Inspection Standards

2 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in back drying area. Discussed with operator. Warning - From follow-up inspection 2024-03-20: Wet nesting observed on dry rack in back, discussed with operator. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler next to fryers. Grooved cutting boards on make line. Warning - From follow-up inspection 2024-03-20: Operator states he is waiting on quote to have gaskets replaced. **Time Extended**

3/13/2024· 1y 12mo ago

Visit ID: 8533685

Follow-up Inspection Required

2 high, 1 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour in back prep, operator replaced with handled scoop. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in back drying area. Discussed with operator. Warning
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler next to fryers. Grooved cutting boards on make line. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor of freezer soiled with debris Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood soiled above cook line in kitchen. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line near 4 burner standing in 71F water Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at bar Handsink towards middle. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers in back dry storage. Operator removed labels at time of inspection. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Operator closed at time of inspection. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor in bar area, operator moved to approved location at time of inspection. Corrected On-Site Warning
  • 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Discussed with operator maintaining. Operator called and scheduled maintenance. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Birria Broth (126F - Hot Holding) REHEATED TO Birria Broth (197F - Hot Holding) Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink in back prep area. Operator moved to approved location at time of inspection. Corrected On-Site Warning

10/24/2023· 2y 4mo ago

Visit ID: 8533154

Met Inspection Standards
  • N/A:No Violations Were Observed

10/23/2023· 2y 4mo ago

Visit ID: 8377466

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's stored in between pans inside reach in cooler on cooks line. Manager removed knife's and placed at dishwasher. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Manager removed drink and properly stored it. 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. Dishwasher tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink until dishwasher is working properly. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator body fluids clean up sign. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler has stains and is no longer cleanable.
  • 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. Gave operator physical copy of employee reporting agreement. **Corrective Action Taken**