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Licensee
Name: WORLD OF BEER License Number: SEA3917651
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2815 E FOWLER ST
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/25/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 7 17
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cel phone by grill
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
16-38-4    Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
29-49-5    Basic - Observed standing water in bottom of reach-in cooler.
33-16-4    Basic - Open dumpster lid.
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under triple sink by bar
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Multiple flies around kitchen
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 48° beef 48° sour cream moved to lower cooler and beef stacked to high **Corrective Action Taken**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 128° hot dogs 128 reheated to 165° **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Pork over pickles **Corrected On-Site**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dried dropping on tray on dry storage shelf **Corrected On-Site**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. temped at 81°
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
35A-13-4    Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog in patio area of restaurant.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.