Buffalo Wild Wings

Inspection history 6 visits

1. 2026
2. Passed Feb 10 Score 49 no change

   Follow-Up Inspection

   11 violations

   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Keep all outdoor trash, recycling, and organics containers closed.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep the plumbing system in good repair.
   • Minor Keep the physical facilities in good repair.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Protect unpackaged food from environmental sources of contamination during preparation.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
3. Passed Jan 30 Score 49 ▲2

   Routine Inspection

   14 violations, 2 critical

   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Maintain all stored frozen foods in a frozen state at all times.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor Keep the plumbing system in good repair.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep all outdoor trash, recycling, and organics containers closed.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
4. 2025
5. Passed Feb 20 Score 47 no change

   Follow-Up Inspection

   5 violations, 2 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep all outdoor trash, recycling, and organics containers closed.
6. Passed Feb 3 Score 47 ▼8

   Routine Inspection

   12 violations, 4 critical

   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor Keep all outdoor trash, recycling, and organics containers closed.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

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