DirtyFLRestaurant Inspection Data

WORLD OF BEER

WORLD OF BEER in THE VILLAGES has 10 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

2751 W TORCH LAKE DR, THE VILLAGES 32163

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13598642

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

12/17/2025· 2mo ago

Visit ID: 10897003

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 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 keys on prep table. Employee removed. Corrected On-Site Warning
  • 29-44-4:High Priority - 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 Warning
  • 22-49-4:High Priority - 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. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Peter Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in bar area missing soap and paper towels Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser in cook line area Warning

6/10/2025· 9mo ago

Visit ID: 10743124

Met Inspection Standards

1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks not secure at time of inspection.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled around kitchen equipment at time of inspection.
  • 23-03-4:Basic - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection b

12/18/2024· 1y 2mo ago

Visit ID: 10742892

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

12/13/2024· 1y 2mo ago

Visit ID: 8787754

Follow-up Inspection Required

4 high, 1 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside pepper container, manager removed. Corrected On-Site
  • 12B-07-4:Basic - 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. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
  • 14-11-5:Basic - Equipment in poor repair. Reach-in cooler gaskets Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In used containers cracked.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Hot holding and top of cooler soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and freezers soiled.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes on top of oven not inverted, manager inverted. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line n
  • 08A-20-5:High Priority - 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.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored on top of freezer, manager moved. Repeat Violation
  • 29-42-4:High Priority - 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Corrected On-Site

3/4/2024· 2y ago

Visit ID: 8624004

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler with ambient temperature of 53F - From follow-up inspection 2024-03-04: Ambient temperature 52F **Time Extended**

3/1/2024· 2y ago

Visit ID: 8531480

Follow-up Inspection Required

2 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler with ambient temperature of 53F
  • 01B-02-5:High Priority - 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)
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint

10/26/2023· 2y 4mo ago

Visit ID: 8533359

Met Inspection Standards

2 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-10-23: **Time Extended** - From follow-up inspection 2023-10-26: **Time Extended**
  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-10-23: **Time Extended** - From follow-up inspection 2023-10-26: **Time Extended**

10/23/2023· 2y 4mo ago

Visit ID: 8531033

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink in cook line area. - From follow-up inspection 2023-10-23: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-10-23: Blue cheese 51F Sliced tomatoes 49F Cooked beef 70F Cooked eggs 50F Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-10-23: **Time Extended**
  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-10-23: **Time Extended**

10/19/2023· 2y 4mo ago

Visit ID: 8386707

Follow-up Inspection Required

4 high, 4 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers in kitchen
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at the end of the cook line closest to the grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
  • 29-11-4:Basic - Water leaking from pipe at hand wash sink in cook line area.
  • 21-08-4:Basic - 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 Corrected On-Site
  • 09-01-4:High Priority - 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
  • 12A-09-4:High Priority - 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
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in cook line area
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in cook line area. Operator repaired during inspection Corrected On-Site
  • 53B-09-4:Intermediate - 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