World of Beer
13430 Pine Gap Spur, Odessa, FL 33556 · Permanent Food Service · License 6113980
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon and raw tuna above birria sauce in walk in cooler . Operator moved the sauce to top shelf
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No back flow preventer at splitter with water hose attached in mop sink faucet
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Opened gallon milk no date marked over 24 hours in walk in cooler.operator marked the date correctly
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on prep cooler in front of kitchen
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Oil filter machine exterior soiled with grease buildup heavily.
Earlier inspections 1
B83Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
pepper jack cheese (48°F - Cold Holding); diced tomatoes (47°F - Cold Holding); cooked onions (47°F - Cold Holding); cooked mushrooms (48°F - Cold Holding) in reach in cooler at cooking line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pepper jack cheese (48°F - Cold Holding); diced tomatoes (47°F - Cold Holding); cooked onions (47°F - Cold Holding); cooked mushrooms (48°F - Cold Holding) in reach in cooler at cooking line. See stop sale
Intermediate3
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.
No inverted thermometer for high temperature dish machine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun interior soiled and mold like substance buildup in bar
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in cook line, operator refilled it
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Pico bucket on floor in walk in cooler. Operator moved it to shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink container on shelf with clean dish together in kitchen. Operator removed the container to employee drink shelf.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.manager asked them to put beard guard on
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.