Buffalo Wild Wings
701 Pier Park Dr Ste 100, Panama City Beach, FL 32413 · Permanent Food Service · License 1305305
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cooked chicken 44°F, cut lettuce 48°F, per manager items in cooler approximately 1 hour.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken 44°F, cut lettuce 48°F, per manager items in cooler approximately 1 hour.
Moved to walk-in cooler during inspection.
Fixed on the spot
Intermediate2
Code 27, Water source: No water at grill area hand wash sink.
Per manager water turned off because of dripping faucet. Water turned back on at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Per manager bottle contains chlorine sanitizer. Manager dumped product during inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of fried pickles on floor in walk-in freezer. Manager removed items from floor during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on shelf over make table. Manager removed drink at time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Ice machine sliding doors lined with duct tape.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.