Buffalo Steakhouse and Seafood
Last inspected: Apr 6, 2026
52
Score
Inspectors have visited Buffalo Steakhouse and Seafood eight times, with records going back to 2023. The newest entry in the record is dated Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
When inspectors have written things up, “bathroom located inside establishment not completely enclosed” has been the most frequent reason, cited five times.
The city-wide average sits at 69, which Buffalo Steakhouse and Seafood's 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coked pork dated 03/28 on shelves at walk in cooler. Also observed cooked pasta dated on 03/26 in reach in cooler at cook line. Operator discarded during inspection.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coked pork dated 03/28 on shelves at walk in cooler. Also observed cooked pasta dated on 03/26 in reach in cooler at cook line. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Food with mold-like growth. See stop sale. Observed mold like growth on black beans container on shelves at walk in cooler, operator discarded during inspection. **Corrected On-Site**
01B-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs and cooked chicken prepared onsite and held more than 24 hours not properly date marked in reach in cooler at cook line.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. **Repeat Violation**
32-04-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
36-01-4
52
Dec 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors not self closing or tight fighting.
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at door to the right of three compartment sink.
35B-01-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle not on a nonabsorbent pad behind establishment.
33-23-4
86
Aug 26, 2025
Complaint Full
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (68F - Cold Holding) at front counter, as per employee over 4 hours. Employee segregated food to be discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (68F - Cold Holding) at front counter, as per employee over 4 hours. Employee segregated food to be discarded. **Corrective Action Taken**
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +500ppm); employee discarded and replaced with a new solution.Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw steak stored on non food grade bags at walk in cooler. Employee removed from bag during inspection. **Corrected On-Site**
14-31-5
High Priority - Food with mold-like growth. See stop sale. Observed on raw burgers container at walk in cooler, employee stated food was segregated to be discarded. Employee discarded during inspection. **Corrected On-Site**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some lids containers soiled with food debris at walk in cooler.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge and utensil stored on hand wash sink across grill. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans, mashed potatoes and cooked yucas not dated marked on rack at walk in cooler, as per employee over 24 hours.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at front counter, employee labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on 2 units across grill at cook line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line across stove.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at front counter, employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Boat walk in cooler/ freezer.
36-01-4
Basic - Food stored on floor. Observed cooking oil containers stored on floor next to fryer at cook line.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on black beans container at front counter. Employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed across grill at kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on 2 units across grill at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior across grill at cook line.
22-16-4
Basic - Stored food not covered. Observed several food containers not covered on shelves at walk in cooler interior/ freezer.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not identified at front counter.
02D-01-5
16
Jan 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (78F - Hot Holding) on steamer, as per employee approximately 1 hour, employee proceeded to reheat black beans.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to3 compartment sink. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca container on walk in cooler not date marked, as per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs (frozen) inside 3 compartment sink, employee turned on cold water faucet. **Corrected On-Site**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. **Corrected On-Site**
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed on HWS next to 3 compartment sink and at the cook line.
31B-04-4
Basic - Stored food not covered. Observed mashed potatoes container not covered on reach in cooler at cook line.
08B-12-5
58
Aug 8, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
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
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Apr 8, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 31, 2023
Routine - Food
1 critical violation. 5 major violations. 15 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler, Manager stored properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, also next to 3 compartment sink. **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed forms but not completed.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at kitchen area, also next to 3 compartment sink. Employee restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name, next to 3 compartment sink.
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in coolers at kitchen area.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit in kitchen area near walk in cooler.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area, also next to 3 compartment sink.
31B-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located in kitchen area under warmer.
22-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified under steamer at kitchen area.
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe from 3 compartment sink.
29-11-4
Basic - Food stored on floor. Observed food cases stored on floor inside walk in freezer.
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor at walk in cooler.
36-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door next to 3 compartment sink.
35B-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on shelves above preparation table. Employee discarded during inspection. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
25
Mar 23, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and dishwashing area no soap or paper towel The kitchen hand wash sink of the kitchen has no hand wash sign.
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator will change the ceiling tiles for smooth one in all the kitchen and preparation area.
36-37-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
78
Frequently Asked Questions
When was Buffalo Steakhouse and Seafood last inspected?
The most recent health inspection at Buffalo Steakhouse and Seafood on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Buffalo Steakhouse and Seafood?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited five times, more than any other issue at Buffalo Steakhouse and Seafood.
How does Buffalo Steakhouse and Seafood compare to other restaurants in Key Largo?
Buffalo Steakhouse and Seafood most recently scored 52 out of 100, which is lower than the Key Largo average of 69.
Has Buffalo Steakhouse and Seafood's inspection record improved over time?
No. Recent inspections at Buffalo Steakhouse and Seafood have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Buffalo Steakhouse and Seafood means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Buffalo Steakhouse and Seafood inspected?
Based on the inspection history on file, Buffalo Steakhouse and Seafood is inspected around three times per year on average.
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