WORLD OF BEER
2751 W TORCH LAKE DR, THE VILLAGES 32163
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
1
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 12/13/2024 revealed 16 total violations (4 high priority, 1 intermediate, 11 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/1/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/1/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/26/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/26/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 10/23/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 10/19/2023
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 10/19/2023 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).