Buffalo Wings and Rings
1020 El Jobean Rd, Port Charlotte, FL 33948 · Permanent Food Service · License 1801725
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (2 repeats)-17
- Safety score83
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 visitSep 25, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked potatoes "ranchero tots" (51°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower portion of the cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Copper or copper alloys in contact with foods with a pH below 6.
Observed copper lined Moscow Mule cups behind the bar. The operator took the mugs out of service.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk opened and held for more than 24 hours with no date mark in the reach in cooler on the server expo line. The operator date marked the open milk.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed the scoop handle used for sugar not stored above the food. The operator removed the scoop from the sugar.
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.
Observed an employee beverage stored on a shelf above a food preparation table in the prep area. The operator properly stored the beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable on the cook line.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed a box of plastic to go boxes stored on the floor in the prep area. The operator properly stored the to go boxes.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the bar.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents in the kitchen soiled with an accumulation of dust.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.