Buffalo Wild Wings 556
1670 Rinehart Rd, Sanford, FL 32771 · Permanent Food Service · License 6905120
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot), 5 basic (2 repeats)-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 visitJul 21, 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, other than whole meat roast, hot held at less than 135°F.
-cooked chicken wings 124-132°F, per operator stored in hot holding cabinet for 1 hour, operator turned up heat setting on hot holding cabinet to rapidly reheat
Fixed on the spot
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-plastic around soda nozzles in beverage station
Repeat violation
Code 32, Restrooms: Bathroom facility not clean.
-men's bathroom floor and sink are soiled
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-walls in dishwashing area have an accumulation of black, mold-like substance
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.