WORLD OF BEER

Name: WORLD OF BEER
Address: 2751 W TORCH LAKE DR, THE VILLAGES, FL, 32163, US
Rating: 59.1

2751 W TORCH LAKE DR, THE VILLAGES, FL 32163

License #7000557

🍺 Bar/Pub ℹ️

59.1 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WORLD OF BEER in THE VILLAGES currently holds an InspectFL Health Score of 59.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 62 total violations — 16 critical, 17 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The latest inspection on May 14, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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WORLD OF BEER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in kitchen.
[06-09-1] 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. Seven pieces of mahi at 39F in reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen. Moved during this inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of door near stairs.
[36-22-4] Floor area(s) covered with standing water. In area in front of dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of reach in protein make table has grease on front door.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee behind bar scratched face then continued to make two drinks without washing hands.
[35A-02-7] Live, small flying insects found Five flies in kitchen and ware wash area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Seven pieces of mahi at 39F in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near grill soiled with food debris.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Female manager.
[53A-05-6] 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/ Seven employees currently working with no Certified Food Manager on site.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside pepper container, manager removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on side of ice machine near back door, manager removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
[14-11-5] Equipment in poor repair. Reach-in cooler gaskets
[36-73-4] Floor soiled/has accumulation of debris. Under equipment.
[14-38-4] Food storage container/container lid cracked or broken. In used containers cracked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Hot holding and top of cooler soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and freezers soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Pizza boxes on top of oven not inverted, manager inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line n
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the cook line, raw chicken stored above raw tuna.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, Cold holding: cut tomatoes 50F, corn 51F, eggs 50F, beans 60F, chicken 58F, steak 59F, grilled onions 58F, grilled mushrooms 57F, garbanzo beans 46F. Manager voluntarily discarded some items and move the rest to freezer.
[41-10-4] Toxic substance/chemical improperly stored. Container of degreaser stored on top of freezer, manager moved.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no backflow prevented installed at the non chemical side of the hose
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Under fryers in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at the end of the cook line closest to the grill
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
[29-11-4] Water leaking from pipe at hand wash sink in cook line area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in cook line area 0ppm Sanitizer bucket in bar area 0ppm Operator made fresh buckets 200ppm
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed lemon onto drink glass in bar area
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped counters with gloves on, scooped cheese sauce without hand wash
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef burgers (47F - Cold Holding); raw chicken (47F - Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring
[29-42-4] Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in cook line area
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in cook line area. Operator repaired during inspection
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee has photo copy of safe staff card