BUFFALO WILD WINGS 707

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on reach-in coolers on cook line across from grill soiled/ stained. Also, deflector plate and ice chute area in large ice machine soiled. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor under fryers has accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler on front service line soiled. Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Establishments license expired 6-1-2025 Admin Complaint - From follow-up inspection 2025-10-01: At callback someone from corporate reached out for help with getting license unattached from architects account. In process of assistance. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses, blue cheese crumbles, macaroni and cheese (45F-48F - Cold Holding) in reach-in cooler drawers across from grill. Operator stated drawers were opened a lot during lunch rush. Operator removed some of the items and placed in walk in freezer to chill. Rechecked items and the Mac and cheese and sliced cheeses 43F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle containing toxic substance stored on shelf below oven next to container of salt/ pepper. Operator removed grill cleaner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill soiled/ stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front service station used to dump ice. Server worked on melting ice away. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee food safety training certificates are photo copied. Discussed with operator that they need to be original certificate.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (44F-45F - Cold Holding) in reach-in cooler drawer across from grill. Observed cabbage double panned. Operator stated cabbage was placed in cooler this morning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers across from grill on cook line soiled/ stained. Also, soda nozzles on soda machine in front service station and underside of nozzles at machine soiled. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employee food safety training certificates missing date of birth, trainer ID #.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored rim of hand wash sink in bar. Operator labeled spray bottle of disinfectant. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf next to soda dispensing machines in front service stations unable to properly air dry. Operator removed multiple cups to have dried properly Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor and pipe at end of kitchen nearest chicken walk-in-cooler soiled/ has accumulation of grease.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine for washing glasses unable to sanitize properly. High temp at 147F. No other sanitizer. Operator stated machine was serviced yesterday. Discussed with operator to not use smaller warewashing machine until able to sanitize properly. Operator stated she will have employees use large warewashing machine until small machine repaired. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach-in cooler across from toaster soiled/ stained. Also, two portable cutting boards on clean storage shelf across from dishwashing machine soiled/ stained

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense sour cream in walk-in-cooler. Operator removed souflee cup from sour cream. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups in storage cabinet in front service stations unable to properly air dry

Portable fire extinguisher gauge in red zone. For reporting purposes only. Gauge of Fire extinguisher near bar area /kitchen entry door in red.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked vegetables (51F - Cold Holding); cut cabbage (51F - Cold Holding) in reach-in cooler across from grill. Operator stated the cooler may have been in defrost. Operator removed TCS foods from reach-in cooler and placed in walk in freezer to chill. Operator stated cooler is brand new and he made call to have serviced. Rechecked temps at end of inspection and both items were below 41F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two Cutting board on flip top reach-in coolers across from grill soiled/ stained. Also, ice chute and deflector plate in large ice machine soiled. Employee cleaned I both areas during this inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink between cookline and dishwashing area, and also hand wash sink near wing cooler. Operator replenished paper towels at both hand wash sinks. Corrected On-Site

Intermediate - 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. Multiple employees food safety training certificates expired in 2022 and early 2023.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware stored in bar area and in front service area not inverted/ protected in cylinder storage device. Operator inverted silverware. In both areas during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cook line and the gasket on beer cooler soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 3 flying insects. Observed one flying insect at soda storage area. Observed one flying insect on cook line across from flip top coolers. Observed one flying insect next to mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes on flip top cooler at 45F. Manager stated that tomatoes were cut at 10:00am. Manager placed container of tomatoes back to cooler and second temperature check was 43FCorrective Action Taken Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda station around nozzles in service cubicle located in dining area close to music room. Observed tomato slicer and pico cutting machine soiled. Manager removed and placed in ware washing area. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen soiled.

Basic - Drain cover(s) missing. Observed missing drain cover at mop sink.

Basic - Equipment in poor repair. Observed plastic top doors cracked on main ice machine located close to office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Beer cooler gasket soiled. Observed fan in walk in cooler that holds chicken wings to be dusty. Observed reach cooler drawer gaskets soiled on cook line and in service cubbies. Repeat Violation

Basic - Open dumpster lid. Observed dumpster lid open at start of inspection.

Basic - Single-service articles improperly stored. Observed case of single service cutlery packs stored on floor in service cubicle of dining area. Manager removed and stored properly. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee with wet wiping cloth placed cloth on shoulder and proceeded to use the same cloth to wipe preparation station. Manager intervened and spoke to employee. Observed soiled wet wiping cloth stored on clean prep table. Manager removed and placed in bag to be cleaned. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded coleslaw stored in drawer of flip top cooler at 49F. Manager voluntarily discarded coleslaw. Observed sliced cheese and cut tomatoes at 45F Cook stated was used recently, manager placed ice on both. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance around nozzles of soda machine located at to go service area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee with drink on prep table located at end of cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwaves on cook line to be soiled. Manager had employee clean during inspection. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield over prepping table located across from 3 compartment sink to be damaged.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chicken walk-in cooler door gasket to be soiled, also door gasket on walk in cooler is soiled. Observed reach in cooler drawers on cook-line to be soiled.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has photocopies of employee training certificates. Stated that they ran out of books and just made copies of last certificate to fill in for new hires as needed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation is not wearing a hair restraint. Operator provided with a hair net Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at main sink in men's restroom. Provided operator with signage. Corrected On-Site

Basic - Single-service articles improperly stored. Behind togo pick up counter in dining area. Open box of single service utensils stored on the floor. Operator moved to counter space. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. In the walk in cooler for chicken. Condenser fan covers have an accumulation of dust.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook prepared raw chicken then changed gloves with no hand wash prior to touching clean surfaces and cooked chicken. Manager asked the cook to properly wash hands and sanitize all touched surfaces. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects in bar area during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler across from flat top. sliced cheddar (53°F - Cold Holding); sliced swiss (51°F - Cold Holding); cut tomatoes (55°F - Cold Holding). Cook stated that the cheeses had been stocked over night and the tomatoes had been recently brought to the line. Manager placed a bag of ice over the tomatoes to reduce temperature and discarded the out of temperature cheeses. Manager stated that upper sections of Reach in cooler had been out for 2 days. All food items in cooler were on ice. Repairman showed up to service the unit during the inspection..Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer along condenser fans covers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth not stored in sanitizer solution. Cook moved from cutting board on cook line to sanitizer bucket upon request. Corrected On-Site