Buffalo Wild Wings
Last inspected: Mar 31, 2026
55
Score
The health department has logged 12 inspections at Buffalo Wild Wings, the earliest from 2022. The latest inspection on file is from Mar 31, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Equipment in poor repair” comes up most often, recorded six times in the inspection record.
By comparison, the average Cape Coral facility scores 77, putting Buffalo Wild Wings on the weaker side. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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 in bar. The manager is changing out sanitizer bucket. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ice scoop handle in contact with ice in bar. **Repeat Violation**
10-08-5
Basic - Equipment in poor repair. Observed reach-in freezer on cook line gasket torn. **Repeat Violation**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
55
Oct 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ice scoop handle in contact with ice in bar. The ice scoop was removed from ice bin. **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Observed stand up reach-in freezer gasket torn.
14-11-5
82
May 19, 2025
Complaint Partial
No violations found.
100
Feb 18, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 15, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on prior to handing hamburger buns and raw hamburgers without washing hands. Educated cook on when changing work assignments and placing gloves on wash hands with soap and hot water prior to placing gloves on. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty wiping cloths in handwashing sink in kitchen. The manager removed wiping cloths from handwashing sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili in walk-in cooler with sticker but No date marking on sticker.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave above prep table soiled.
22-08-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
61
Sep 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
36-34-5
86
Jul 25, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brisket (70F - Cold Holding) in reach-in cooler beside cook line. The manager discarded brisket. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
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. Printed out DBPR Forms HR 5030-104 and HR 5030-204 Clean Up of Vomiting and Diarrheal Events for Manager. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. Printed out DBPR Forms HR 5030-103 and HR 5030-203 Employee Reporting form Manager. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open bottle of Mountain Dew in walk-in cooler. **Warning**
12B-13-4
52
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bottle on prep table beside cook line. The manager removed sanitizer bottle from prep table. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (53F - Cold Holding); shredded brisket (56F - Cold Holding) in reach-in cooler beside cook line. The manager moved brisket and chicken to reach-in cooler across from cook line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing rag in hand washing sink across from cook line. The manager removed rags from hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside cook line ambient temperature 53F. **Repeat Violation**
14-74-7
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair on cook line under deep frier.
36-17-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket not proper strength. The manager stated they were in the process of changing out Santizer buckets **Corrective Action Taken**
21-08-4
50
Jul 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); salsa (47F - Cold Holding); chicken (49F - Cold Holding) in reach-in cooler across from cook line. The manager placed all products on ice. Observed chicken (56F - Cold Holding); brisket (55F - Cold Holding) in walk-in cooler. The manager discarded brisket and chicken. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Emailed manager DBPR Form HR 5030-103. The manager printed out and completed DBPR Form on employee. **Corrective Action Taken**
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
40-06-5
Basic - Equipment in poor repair. Observed microwave missing door handle and walk-in cooler gasket torn.
14-11-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 49F. The manager is placing ice on all products to continue using reach-in cooler and stated the unit is going to be serviced. **Corrective Action Taken**
14-74-7
55
Jan 9, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 2, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in cooler and walk-in freezer gaskets torn. **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
14-11-5
86
Jul 28, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (48F - Cold Holding); steak (52F - Cold Holding) in reach-in cooler beside cook line. The manager moved chicken and steak into walk-in cooler. **Warning**
01B-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook adjusting pants and touching shirt while engaging in food preparation. Educated management on proper hand washing after touching cloths or skin while food preparation. **Corrective Action Taken** **Warning**
12A-28-4
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 in bar. The 3 compartment sink was set up. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (48F - Cold Holding); steak (52F - Cold Holding) in reach-in cooler beside cook line. The manager moved chicken and steak into walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty rag in hand washing sink in kitchen. **Warning**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in coolers beside cook line and across from cook line not maintaining cold holding. **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed walk-in cooler and walk-in freezer gaskets torn. **Warning**
14-11-5
37
Frequently Asked Questions
When was Buffalo Wild Wings last inspected?
The most recent health inspection at Buffalo Wild Wings on file is from Mar 31, 2026. The public record contains 12 inspections in total.
What is the most common violation at Buffalo Wild Wings?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Buffalo Wild Wings.
How does Buffalo Wild Wings compare to other restaurants in Cape Coral?
Buffalo Wild Wings most recently scored 55 out of 100, which is lower than the Cape Coral average of 77.
Has Buffalo Wild Wings' inspection record improved over time?
Results have been roughly steady. Inspections at Buffalo Wild Wings have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Buffalo Wild Wings 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 Buffalo Wild Wings inspected?
Based on the inspection history on file, Buffalo Wild Wings is inspected around three times per year on average.
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