BUFFALO WILD WINGS
307 SW PINE ISLAND RD, Cape Coral FL 33991 · 9525168175
Last inspected Mar 31, 2026 · 9 visits since July 2023
JAN 25
FEB 25
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in freezer on cook line gasket torn.
Ice scoop handle in contact with ice in bar.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Observed stand up reach-in freezer gasket torn.
Ice scoop handle in contact with ice in bar. The ice scoop was removed from ice bin.
May 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Priority: Intermediate
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Priority: Basic
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of macaroni cheese and cheese sauce. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Priority: Basic
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave above prep table soiled.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
Toxic substance/chemical improperly stored. Observed sanitizer bottle on prep table beside cook line. The manager removed sanitizer bottle from prep table.
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.
Spray bottle containing toxic substance not labeled.
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.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Floor tiles missing and/or in disrepair on cook line under deep frier.
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
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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.
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.
Records/documents for required employee training do not contain all of the required information.
Spray bottle containing toxic substance not labeled.
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.
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.
Equipment in poor repair. Observed microwave missing door handle and walk-in cooler gasket torn.
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.