BUFFALO WILD WINGS GRILL & BAR

Name: BUFFALO WILD WINGS GRILL & BAR
Address: 10607 BIG BEND RD, RIVERVIEW, FL, 33569, US
Rating: 54.9

10607 BIG BEND RD, RIVERVIEW, FL 33569

License #3916219

🍗 Wings/Chicken ℹ️

54.9 Grade F / 100

Failing Health Score

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Latest inspection

January 14, 2026 · 7 findings · 0 critical

Complaint Full

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Minor

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Quick take

BUFFALO WILD WINGS GRILL & BAR in RIVERVIEW currently holds an InspectFL Health Score of 54.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 88 total violations — 5 critical, 18 major, 65 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on January 14, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

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Inspection coverage

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Inspector notes

Coverage note

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BUFFALO WILD WINGS GRILL & BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked metal food containers stored on shelves at time of inspection.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled in kitchen at time of inspection. Floor under fryers soiled with old grease.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoodle handle in bulk pico at time of inspection. Operator removed spoodle during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers soiled by old grease at time of inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for hot water sanitizing dish machine. Machine tested at 163F at time of inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom door left open.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door bathroom door not self closing.
[51-11-4] Carbon dioxide tanks not adequately secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
[14-11-5] Equipment in poor repair. Dish machine tested 154 F high temp. Establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly.
[08B-38-4] Food stored on floor. Box of beef on floor in walk in freezer.
[33-29-4] Grease receptacle lid open, broken, or missing. Lid open.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut lettuce.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to wing walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers above 3 compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 F- retemp 47F in prep cooler next to grill. Manager began to place tomatoes on ice.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 3010 ppm lactic acid, manager remade tested 1875 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Portion cup in hand wash sink next to dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink on cook line to put in macaroni and cheese.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish machine.
[32-12-5] Covered waste receptacle not provided in womens bathroom. In employee restroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile in disrepair near mop sink.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine reached 154 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee training certificates expired.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 Compartment Sink, operator labeled at time of inspection.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Retemped 99 F.