Buffalo Wild Wings
Last inspected: Feb 18, 2026
90
Score
Going back to 2022, Buffalo Wild Wings has 10 inspections in the public record. The most recent report on file is from Feb 18, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line **Repeat Violation**
22-08-4
90
Aug 15, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Fryer equipment in hand wash sink by cookline Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Door Operator cleaned **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted during inspection **Corrected On-Site**
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cookline **Repeat Violation**
22-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. By walk in cooler Operator put one there **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink by walk in
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Server area reach in cooler soiled and standing water **Repeat Violation**
22-16-4
Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sink and surface 170ppm, minimum requirement is 272 Operator remade 700ppm **Corrected On-Site** **Repeat Violation**
21-08-4
64
Mar 11, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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. Holli and Oluse
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Top Operator cleaned **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Oven cookline
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar area
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Server area Operator wiped out **Corrected On-Site**
29-49-6
Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 0-170ppm Operator remade Recheck 700ppm **Corrected On-Site**
21-08-4
67
Aug 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards cookline **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sinks soiled **Repeat Violation**
23-03-4
82
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - 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. Bar employee handling lemons and limes with bare hands. Manager explained to employee about bare hand contact. **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drawers where tortillas chips are stored in kitchen. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By exit door of kitchen. Bar area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in bar area **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Under handwash sink by fryers. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Unnecessary items/unused equipment on the premises. Pepsi machine by bar not working or used anymore.
33-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler server area. Handwash sink by walk in cooler **Repeat Violation**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside pan of lettuce in kitchen. Scoop in flour in freezer. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Equipment in poor repair. Gasket on beer cooler.
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish rack. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Oct 18, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 50F from overnight Swiss cheese 47F from overnight. Reach in cooler drawers closest to ice machine.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. American cheese 50F from overnight Swiss cheese 47F from overnight. Reach in cooler drawers closest to ice machine. **Repeat Violation**
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plastic lids in drawers on prep line.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee with ineffective hair restraint while engaging in food preparation. Hair hanging below knees.
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Beer cooler and walk in cooler.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags on top of boxes of marinara by out swinging door. **Corrected On-Site**
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bacon bits in reach in drawer. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on hand wash sink on cook line and handsink by warewashing area.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Bar are. **Corrected On-Site**
24-18-4
33
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
64
Jun 15, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding); pico (45F - Cold Holding). hili (45F - Cold Holding) From yesterday. Ambient air in make table 50F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding); pico (45F - Cold Holding). hili (45F - Cold Holding) From yesterday. Ambient air in make table 50F. **Warning**
01B-02-5
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. Jose and Kendra
53B-14-5
Basic - Floor area(s) covered with standing water. Near. Hot water tank that is leaking staff cleaned floors. **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Buns in walk-in freezer , staff removed from floor. **Corrected On-Site**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line prep table. Staff removed. **Corrected On-Site**
12B-07-4
47
Sep 13, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled towels. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.walk-in cooler shelves 2. Soda nozzle at bar, staff cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Drain cover(s) missing. Dish area, staff replaced. **Corrected On-Site**
29-18-4
Basic - Light not functioning. Hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
23-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 144) interior. Large dishwasher.
16-55-4
67
Frequently Asked Questions
When was Buffalo Wild Wings last inspected?
The most recent health inspection at Buffalo Wild Wings on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Buffalo Wild Wings?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Buffalo Wild Wings.
How does Buffalo Wild Wings compare to other restaurants in Orlando?
Buffalo Wild Wings most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Buffalo Wild Wings' inspection record improved over time?
Results have been roughly steady. Inspections at Buffalo Wild Wings have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Buffalo Wild Wings means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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