BUFFALO WILD WINGS
4015 South Dale Mabry Highway
Tampa, Florida, 33611
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tank not adequately secured. Observed tank by walk in coolers not secured at time of inspection.
- 24-08-4:Basic - 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.
- 08B-38-4:Basic - 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.
- 22-41-4:High Priority - 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. Corrected On-Site
- 31A-11-4:Intermediate - 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.
Food safety inspection conducted on 1/10/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - 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. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed fries stored on floor in walk in freezer. Operator moved fries to shelf during inspection Corrected On-Site
- 22-41-4:High Priority - 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.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on shelf with seasoning shakers and sauce bottles. Operator moved during inspection Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen.
Food safety inspection conducted on 7/11/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/12/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal pans on clean shelves Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled behind equipment on cooks line. Observed oil/grease on floor behind fryers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk ins soiled with food debris.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed dried food debris inside of food container on clean equipment shelves.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels/day dots on food containers on clean equipment shelves. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on hand wash sink. Operator moved during inspection Corrected On-Site
- 22-02-4:Intermediate - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wash cloth on hand wash sink near dish room. Operator moved during inspection Corrected On-Site
Food safety inspection conducted on 1/12/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 8/4/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2023-07-31: Repaired service scheduled 7/31/2023 **Time Extended** - From follow-up inspection 2023-08-04: Dish machine at bar chlorine at 10ppm. 3 compartment sink set up at bar , tested at 150ppm **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2023-07-31: Repaired service scheduled 7/31/2023 **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-31: **Time Extended**
- 16-54-4:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-07-31: 140 wash cycle **Time Extended**
Food safety inspection conducted on 7/31/2023 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 7/28/2023
High Priority
5
Intermediate
5
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee sitting down prepping food with their drink on prep table next to them Warning
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean shelf Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line soiled with food debris Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gasket to walk-ins soiled/stained Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean pans on shelves in dish room Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 22-41-4:High Priority - 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 Warning
- 22-57-6:High Priority - 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. **Corrective Action Taken** Warning
- 35A-02-6:High Priority - 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. Warning
- 12A-02-4:High Priority - 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. Warning
- 03A-02-5:High Priority - 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) Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda holder soiled with a slimy build up Warning
- 22-56-4:Intermediate - 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. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar Warning
- 16-54-4:Intermediate - 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. Warning
Food safety inspection conducted on 7/28/2023 revealed 17 total violations (5 high priority, 5 intermediate, 7 basic).