Buffalo Wild Wings 540
2479 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407018
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 15 routine inspection4 high priority (2 fixed by the Jul 17 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Complaint after follow-up on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- 1st follow-up visitJul 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut lettuce 49°F, operator discarded -cheese sauce 46°F, sliced tomatoes 52°F, shredded lettuce 52°F, shredded chicken 46°F -reach in cooler drawers: coleslaw 48°F, hamburger 47-52°F, chicken 48°F, per operator less than 1 hour, employee relocated to walk-in cooler to rapidly cool
Administrative complaintFixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut lettuce 46f, cheese sauce 46f -reach in cooler drawers -hamburger 45f, chicken 45f
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
-employee rinse hands in 3 compartment sink rise water
Code 22, Food-contact surfaces clean and sanitized: Sink and surface sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. -bar 0 ppm corrected to 4.7
Fixed on the spot
Food-contact surfaces sanitized with a sink and surface solution not exposed to the sanitizer solution for at least 30 seconds.
Do not use equipment/utensils not properly sanitized. -bar drink measuring
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-cart with glasses in front of handsink at bar
Fixed on the spot
No soap provided at handwash sink.
-outside bar at 2 sinks -outside bar waitstaion
Basic3
Code 21, Wiping cloths and linens: Wiping cloth sink and surface sanitizer sanitizing solution not at proper minimum strength.
-o ppm corrected to 4.7
Fixed on the spot
Clean linens stored on floor.
-bags on towels on floor in storage room
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall soiled behind dish machine
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.