Buffalo Wild Wings Grill and Bar
18379 Tamiami Trail, North Port, FL 34288 · Permanent Food Service · License 6805497
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 Jul 20 routine inspection2 high priority (fixed on the spot), 2 intermediate (2 repeats), 3 basic-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 visitJul 20, 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.
7 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 sliced cheese (50°F - Cold Holding); cooked chicken (52°F - Cold Holding) in the grill side reach in cooler. The operator provided a temperature log showing cooked chicken at 39°F. The operator to monitor food temperatures.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the maximum temperature of the dishmachine behind the bar at 128°F after 3 cycles using a temperature disc. The operator to discontinue use and use the dishmachine located in the kitchen.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sinks behind the bar and at the server station near the kitchen exit door.
Repeat violation
Basic3
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining in the floor underneath the dishmachine behind the bar.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Observed a bag of trash on the ground in front of the dumpster. The operator placed the trash in the dumpster.
Fixed on the spot
Open dumpster lid.
The operator closed the lid.
Fixed on the spot
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.