Buffalo Wild Wings 411

Year by year

Inspections

1. May 28, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Both the top and sides of the Hobart high temperature dish machine are soiled with food debris and are unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Indicating thermometer in large prep cooler is laying on ready to eat (RTE) hamburger bun.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Squeeze bottle & spray bottles of water are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Rear double door entrance to dumpster area has a gap present under the door that is large enough such that insects or rodents may enter into the food establishment.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Double door at the back door has a gap beneath the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar 4 compartment sink is much greater than 100ppm chlorine. The sanitizer concentration for chlorine in the bar low temperature dishwasher is at 10ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Multiple boxes of appetizers stored on the floor in the walk in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomato and shredded lettuce in large prep cooler being cold held at 45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. May 9, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Double door at the back door has a gap beneath the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

3. Sep 16, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Guacamoles being cold held in the produce walk-in cooler is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handwash sink on the cook line is leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Double door at the back door has a gap beneath the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Lactic acid in the 4-compartment sink is at 452 ppm below normal range. The sanitizer concentration for Chlorine in the Hobart low energy dish machine is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Range in the dispenser on the cold well being cold held at 46 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Apr 5, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

5. Apr 3, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Apr 2, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Apr 19, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 4, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 7, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 29, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 13, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Sep 27, 2012 Pre-inspection · No Reinspection Required

    No violations cited.