BUFFALO WILD WINGS GRILL & BAR
10607 BIG BEND RD, Riverview FL 33569 · 813-234-9464
Last inspected Jan 14, 2026 · 8 visits since October 2023
FEB 24
NOV 24
APR 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 F- retemp 47F in prep cooler next to grill. Manager began to place tomatoes on ice.
★ 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--2021051802 | Sep 20, 2021 | Jan 4, 2022 | $200 |
Inspection history
8 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for hot water sanitizing dish machine. Machine tested at 163F at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked metal food containers stored on shelves at time of inspection.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Floor soiled in kitchen at time of inspection. Floor under fryers soiled with old grease.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoodle handle in bulk pico at time of inspection. Operator removed spoodle during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers soiled by old grease at time of inspection.
Nov 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 F- retemp 47F in prep cooler next to grill. Manager began to place tomatoes on ice.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 3010 ppm lactic acid, manager remade tested 1875 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. Portion cup in hand wash sink next to dish machine.
Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink on cook line to put in macaroni and cheese.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom door left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door bathroom door not self closing.
Carbon dioxide tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
Equipment in poor repair. Dish machine tested 154 F high temp. Establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly.
Food stored on floor. Box of beef on floor in walk in freezer.
Grease receptacle lid open, broken, or missing. Lid open.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut lettuce.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to wing walk in cooler.
Old labels stuck to food containers after cleaning. Old labels on containers above 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46 F, macaroni and cheese 44 F- retemp 41 F, chicken 44 F- retemp 42 F in reach in cooler on cook line. Employee placed on ice in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
Food stored on floor. Soda bottles on floor in walk in cooler.
No handwashing sign provided at a hand sink used by food employees. At handwash sink next to chicken walk in cooler.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46 F - retell 43 F, cut tomatoes 47 F- retemp 46 F, cheese 47 F- retemp 43 F, sautéed onions 45 F- retemp 43 F in reach in cooler next to grill. Employee placed on ice at time of inspection.
Handwash sink not accessible for employee use at all times. Containers in handwash sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Carbon dioxide tanks not adequately secured. Next to beer cooler.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler with dressings.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with seasonings.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer. Cups wet nesting at bar.
Equipment in poor repair. Microwave door handle broken next to fryers.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Pickles on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle in celery. Employee removed at time of inspection.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to sandwich bags.
Wet mop not stored in a manner to allow the mop to dry.
Apr 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler near ice machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler near ice machine.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler near ice machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl with no handle in potato wedges in reach in freezer. Operator removed bowl at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler near ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar.
Floor tiles missing and/or in disrepair. Floor tile missing near mop sink.
Food stored on floor. Sauce on floor next to walk in cooler, operator removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese and lettuce, operator removed at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee training certificates expired.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 Compartment Sink, operator labeled at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish machine.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
Floor tiles missing and/or in disrepair. Floor tile in disrepair near mop sink.
Garbage on the ground and/or pad around dumpster.
Wet mop not stored in a manner to allow the mop to dry.
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine reached 154 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee training certificates expired.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 Compartment Sink, operator labeled at time of inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Retemped 99 F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish machine.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
Floor tiles missing and/or in disrepair. Floor tile in disrepair near mop sink.
Garbage on the ground and/or pad around dumpster.
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.