BUFFALO WILD WINGS
1401 N CONGRESS AVE, Boynton Beach FL 33426
Last inspected Jun 23, 2026 · 7 visits since July 2023
5 inspections trending down, 18 points off where it started.
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...scooping ice with drink cup bare hands. Manager educated employee.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019022580 | Apr 13, 2019 | Aug 27, 2019 | $200 |
Inspection history
7 visits, newest first
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Cutting board has cut marks and is no longer cleanable. At single door server expo cooler cutting board.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over black bean burgers at walk in freezer. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (116F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator placed product back in microwave to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
No soap provided at handwash sink. Hand wash sink by triple sink area.
Records/documents for required employee training do not contain all of the required information. Missing managers certification number.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee beverage container on a food preparation table at cook line. Employees removed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Soap dispenser at handwash sink not working/unable to dispense soap at bar.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Soap dispenser at handwash sink not working/unable to dispense soap at bar. Manager repaired dispenser.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
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...scooping ice with drink cup bare hands. Manager educated employee.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 46° in prep line cold hold well being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 46° in prep line cold hold well being held more than four hours. Stop sale issue. Employee discarded cheese... cut lettuce 47°, cut tomatoes 46° in same cold hold well being held less than 4 hours. Manager moved food to walk in cooler and replace new food with covered.
Bowl or other container with no handle used to dispense food...scooping ice with drink cup to serve customers.
Equipment and utensils not properly air-dried - wet nesting.
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.