World of Beer Restaurant and Bar
11121 Southern Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6022754
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (2 fixed by the Jul 29 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate-17
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler and low boy, Black beans (51°F-Cold Holding); diced tomatoes (51°F-Cold Holding); cooked pasta (54°F-Cold Holding); cheese (55°F-Cold Holding); Alfredo sauce (52°F-Cold Holding), marinara sauce (52°F-Cold Holding), cooked mushrooms (55°F-Cold Holding), cooked onions (55°F-Cold Holding), cooked chicken (52°F-Cold Holding), cooked steak (51°F-Cold Holding), raw tuna (52°F-Cold Holding), crab dip (59°F - Cold Holding); diced tomatoes (59°F - Cold Holding); cooked pasta (59°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler and low boy, Black beans (51°F-Cold Holding); diced tomatoes (51°F-Cold Holding); cooked pasta (54°F-Cold Holding); cheese (55°F-Cold Holding); Alfredo sauce (52°F-Cold Holding), marinara sauce (52°F-Cold Holding), cooked mushrooms (55°F-Cold Holding), cooked onions (55°F-Cold Holding), cooked chicken (52°F-Cold Holding), cooked steak (51°F-Cold Holding), raw tuna (52°F-Cold Holding), crab dip (59°F - Cold Holding); diced tomatoes (59°F - Cold Holding); cooked pasta (59°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At walk in freezer, Raw tuna stored above strawberries, not all commercially packaged. Operator stored correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of ant killer stored on shelf over prep table. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At prep area, hand wash sink used for other purposes as evident by food debris inside sink.
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.
- Stop sale
- An order that the food can’t be sold or served.