World of Beer
2815 E Fowler St, Tampa, FL 33612 · Permanent Food Service · License 3917651
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: 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. Emptied bucket of sanitizer connected to dishwasher. Manager connected a new bucket tested 100ppm of chlorine.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No cleaning agent provided in wash compartment of sink.
Employee rinse off dirty dishes and placed on clean dish shelves. Employee removed removed dishes and placed at dishwasher.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda dispenser in bar area is soiled. Employee cleaned dispenser.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between pans inside reach in cooler on cooks line. Chef removed knife and placed at dishwasher.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth sitting on food preparation table in back kitchen area. Manager placed cloth in sanitizer bucket.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled between reach in cooler and merry chef on cooks line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee used cell phone while in food preparation area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.