World of Beer
Last inspected: Jan 15, 2026
58
Score
Going back to 2023, World of Beer has 10 inspections in the public record. The most recent visit was on Jan 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - 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. Tested dishwasher at bar. Reading 00ppm chlorine. Primed machine and ran twice afterwards. Reading 50ppm **Corrected On-Site**
22-41-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Stack of 4 plastic containers slightly soiled next to clean containers on dish storage shelf. Operator immediately cleaned and sanitized **Corrected On-Site**
24-03-4
Basic - Dead roaches on premises. 1 dead roach in mop sink Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook
13-04-4
Basic - Food storage container/container lid cracked or broken. On chicken, brownies, mac n cheese containers. Operator immediately discarded
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -in between fryers
23-03-4
Basic - Plumbing system in disrepair. electric faucets in women's restroom dont work
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in hand sink at warewashing area. Maintenance is scheduled
29-20-5
58
Jul 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-07-11: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in first prep table - From follow-up inspection 2025-07-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Hand sink on cook line draing slowly - From follow-up inspection 2025-07-11: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Hand sink on cook line leaking from base of faucet - From follow-up inspection 2025-07-11: **Time Extended**
29-11-4
78
Jul 10, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Steak and raw shrimp 45F-48F cold holding in botom drawer prep cooler on line. Overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw Steak and raw shrimp 45F-48F cold holding in botom drawer prep cooler on line. Overnight per operator. Operator immediately discarded -cut tomatoes, spinach dip, cooked chicken, mac n cheese , brisket 47f-52F cold holding less than 4hrs per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at main bar. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by trash can . Operator immediately removed **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon and tuna not completely removed from packaging. Educated operator on new requirements. Operator immediately removed from packaging. **Corrected On-Site**
06-09-1
Basic - Dead roaches on premises. 4 dead roaches in mop sink. Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry storage shelf next to plastic wrap and pans. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in first prep table
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Hand sink on cook line draing slowly
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. -Hand sink on cook line leaking from base of faucet
29-11-4
41
Jan 16, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked mushrooms,onions raw onions, greens in drawer cooler. Operator immediately moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Boxed Raw Ground beef over cases of raw shell eggs in walk in cooler. Operator immediately corrected **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 Cracked raw egg in drawer cooler. Operator immediately discarded **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately cleaned ( corrected on site) Soda nozzle at main bar by dishwasher Soda nozzle at second bar.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on panko container. Immediately removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer handle **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on stove 97F less than 4hrs per operator . Operator began to reheat to 135F. **Corrective Action Taken**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In first prep cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in Bar cooler under pos system Gaskets in wing cooler
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink leaking on cook line from faucet base and pipe underneath. Operator placed catch bucket underneath.
29-11-4
41
Jul 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
82
Jul 17, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - 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. Dish machine at bar 00ppm tested twice **Warning**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator is keeping truffle aioli in a container originally labeled spray cleaner. Operator states they purchased container completely empty and never used from a store. I educated operator that if the container was originally meant to store chemicals. Than it is not a food grade container and can't be used as such
14-15-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken out of its original packaging over impossible burgers, jalapeño and fish in reach in freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line cooler : Mac n cheese artichoke cut tomatoes spinach dip, cooked chicken and cooked steak (52-56F - Cold Holding) less than 4 hours per operator. Advised operator to put on ice for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 of the 4 manager certificates are expired . Operator already scheduled for renewal
53A-03-7
Basic - Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Some plastic containers on dry dish storage shelf. Operator removed to be cleaned **Corrective Action Taken**
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station
29-20-5
Basic - Working containers of food removed from original container not identified by common name. No label on the seasonings containers in dry storage
02D-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and tuna
06-09-1
33
Jan 24, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - 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. Dish machine at bar tested 00ppm . Retested 100ppm **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed and cleaned **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by expo station
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has ordered thermometer **Corrective Action Taken**
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight build up. Operator cleaned immediately **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. On 2 middle prep table coolers on cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Backpack on glass holder at bar **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 107F operator reheated to202F **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf over sauces in walk in cooler **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink by expo station constantly is running. Operator is aware
29-11-4
Basic - Working containers of food removed from original container not identified by common name. flour, sugar, and wing seasoning containers **Corrected On-Site**
02D-01-5
37
Aug 15, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
May 15, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator put on vacuum breaker on splitter **Corrected On-Site**
29-42-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing watch and bracelet **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris built up in reach in freezers in kitchen
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in warewash area is slow draining
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning mix **Corrected On-Site**
02D-01-5
67
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was World of Beer last inspected?
The most recent health inspection at World of Beer on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at World of Beer?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at World of Beer.
How does World of Beer compare to other restaurants in Orlando?
World of Beer most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has World of Beer's inspection record improved over time?
Results have been roughly steady. Inspections at World of Beer have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at World of Beer means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is World of Beer inspected?
Based on the inspection history on file, World of Beer is inspected around three times per year on average.
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