Buffalo Wild Wings
Last inspected: Jan 15, 2026
86
Score
Inspectors have visited Buffalo Wild Wings 10 times, with records going back to 2022. On Jan 15, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited six times.
Among Tampa restaurants, the typical score is 79; Buffalo Wild Wings is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear plastic food containers stored on shelves at time of inspection **Repeat Violation**
24-08-4
Basic - Missing drain plug at dumpster. Observed damaged drain plug with opening at time of inspection. Only threads of drain plug remain allowing access through drain hole at time of inspection.
33-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt/pepper combo in clear plastic food container at time of inspection.
02D-01-5
86
Jul 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic food containers stored on shelf in kitchen at time of inspection.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed area around nozzles on soda machine in dining room soiled at time of inspection
23-03-4
90
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Dish machine at bar testing at 0ppm. Instructed operator to use triple sink to sanitize bar ware. Operator replaced sanitizer. Machine testing at 100ppm chlorine at time of inspection. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink in server area by patio door at time of inspection.
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal pans/trays stored on shelves in kitchen at time of inspection.
24-08-4
Basic - Food stored on floor. Observed cases of food stored on floor of walk in freezer at time of inspection. Operator moved cases to shelf during inspection.
08B-38-4
Basic - Carbon dioxide tank not adequately secured. Observed tank by walk in coolers not secured at time of inspection.
51-11-4
67
Jul 11, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
61
Jan 12, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance around /behind soda nozzles on drink dispenser in small server isle in dining room.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wash cloth on hand wash sink near dish room. Operator moved during inspection **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans on clean shelves **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor soiled behind equipment on cooks line. Observed oil/grease on floor behind fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk ins soiled with food debris.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed dried food debris inside of food container on clean equipment shelves.
16-48-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels/day dots on food containers on clean equipment shelves. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on hand wash sink. Operator moved during inspection **Corrected On-Site**
21-12-4
58
Aug 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Ran bar glass machine multiple times, tested at 0ppm **Warning** - From follow-up inspection 2023-07-31: Repaired service scheduled 7/31/2023 **Time Extended** - From follow-up inspection 2023-08-04: Dish machine at bar chlorine at 10ppm. 3 compartment sink set up at bar , tested at 150ppm **Time Extended**
22-41-4
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 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
16-62-1
78
Jul 31, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : 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. Ran bar glass machine multiple times, tested at 0ppm **Warning** - From follow-up inspection 2023-07-31: Repaired service scheduled 7/31/2023 **Time Extended**
22-41-4
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 2023-07-31: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ran dish machine multiple times, wash temperatures are 101F, 113F, 101F. Proper wash temperature is 150F minimum on date plate of the dish machine. Accumulation of debris on exterior of warewashing machine. On top. **Warning** - From follow-up inspection 2023-07-31: 140 wash cycle **Time Extended**
16-54-4
70
Jul 28, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 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. Ran bar glass machine multiple times, tested at 0ppm **Warning**
22-41-4
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. Ran high temperature dish machine multiple times, temperatures recorded: 133.7F, 118.6F, 118.1F. 3 comp sink set up for manually sanitizing. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on cook line. 1 live fly at bar. **Warning**
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then go to server isle to run food. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to steam well on cook line: Pico (45F - Cold Holding); Sliced tomatoes (47F - Cold Holding); Guacamole (46F - Cold Holding); Cut leafy greens (47F - Cold Holding); Mac n cheese (45F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda holder soiled with a slimy build up **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran Dish machine rinse multiple times, final rinse temperatures are: 157F, 164F, 165F. Minimum final rinse temperature is 180F on date plate of the dish machine. **Warning**
22-56-4
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 paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar **Warning**
31B-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ran dish machine multiple times, wash temperatures are 101F, 113F, 101F. Proper wash temperature is 150F minimum on date plate of the dish machine. Accumulation of debris on exterior of warewashing machine. On top. **Warning**
16-54-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Employee eating in a food preparation or other restricted area. Employee sitting down prepping food with their drink on prep table next to them **Warning**
12B-02-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean shelf **Warning**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line soiled with food debris **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gasket to walk-ins soiled/stained **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean pans on shelves in dish room **Warning**
16-46-4
20
Feb 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Aug 8, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wet towel stored in handsink by bar **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. behind bar **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Small plastic container in salt-pepper mix **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers and plastic cups **Repeat Violation**
24-08-4
67
Frequently Asked Questions
When was Buffalo Wild Wings last inspected?
The most recent health inspection at Buffalo Wild Wings on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Buffalo Wild Wings?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Buffalo Wild Wings.
How does Buffalo Wild Wings compare to other restaurants in Tampa?
Buffalo Wild Wings most recently scored 86 out of 100, which is higher than the Tampa 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 four 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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