World of Beer
5311 Avion Park Dr, Tampa, FL 33607 · Permanent Food Service · License 3917846
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority (fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 3 repeats), 4 basic (1 repeat)-27
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler at the end of cook line: Mac n cheese (46°F - Cold Holding); marinara (46°F - Cold Holding); cooked pasta (48°F - Cold Holding); cooked chicken (45°F - Cold Holding). Operator moved items to walk-in freezer for rapid chilling. Re-temped: Mac n cheese 40°F, marinara 34°F, cooked pasta 40°F, cooked chicken 39°F.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in walk-in cooler.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nuzzle soiled with slimy substance at bar.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice cubes dumped in handwash sink at prep area in kitchen.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
1 spray bottle in walk-in beer cooler. Operator discarded liquid from spray bottle at time of inspection.
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Operator moved ice buckets to shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease and dust at cook line.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwash sink faucet leaking water at dish machine 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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.