BUFFALO WILD WINGS
4015 S DALE MABRY HWY, Tampa FL 33611 · 813-252-7666
Last inspected Jul 8, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023020653 | Feb 2, 2023 | May 9, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Bowl or other container with no handle used to dispense food. Observed small plastic togo ramekin in bulk marinara sauce in walk in cooler at time of inspection
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear plastic food containers stored on shelves at time of inspection
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.
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.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
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
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
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.
Carbon dioxide tank not adequately secured. Observed tank by walk in coolers not secured at time of inspection.
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.
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.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Bar dishwasher machine testing at 0ppm after two uses. Instructed operator to use triple sink at bar to sanitize glassware. Also advised operator that high temperature dish machine in kitchen could also be used.
Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on shelf with seasoning shakers and sauce bottles. Operator moved during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen.
Carbon dioxide tanks not adequately secured. Observed tank next to beer walk in cooler not secured at time of inspection. Operator secured with provided chain.
Food stored on floor. Observed fries stored on floor in walk in freezer. Operator moved fries to shelf during inspection
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed wet wash cloth on hand wash sink near dish room. Operator moved during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans on clean shelves
Floor soiled/has accumulation of debris. Floor soiled behind equipment on cooks line. Observed oil/grease on floor behind fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk ins soiled with food debris.
Old food stuck to clean dishware/utensils. Observed dried food debris inside of food container on clean equipment shelves.
Old labels stuck to food containers after cleaning. Observed old labels/day dots on food containers on clean equipment shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on hand wash sink. Operator moved during inspection
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jul 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Jul 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
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
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.
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.
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.
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)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda holder soiled with a slimy build up
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar
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.
Employee eating in a food preparation or other restricted area. Employee sitting down prepping food with their drink on prep table next to them
Employee with ineffective hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Pans on clean shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gasket to walk-ins soiled/stained
Old labels stuck to food containers after cleaning. Observed old labels on clean pans on shelves in dish room
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.