Restaurant · Wake County, NC

Buffalo Wild Wings #357

1300 Village Market Pl

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

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Score 95

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Buffalo Wild Wings #357 last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jul 18, 2024 to Nov 6, 2026.
Has Buffalo Wild Wings #357 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 18, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Nov 6, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed food residue inside food prep sink. Observed sticker residue on clean pans. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. Violation has been noted on 3 consecutive inspections. 4-602.11; Core; Observed fuzzy growth on soda nozzles at servers stations. Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed pan holding several pieces of raw chicken temping various temperatures 41F-49F. Temperature variations confirmed with facility thermometer. Observed blue cheese dressing holding 63F at server station; this unit was not turned on. Items discarded. TCS food shall be held at 41F or below.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Note: Observed Monday- Sunday sticker used for date marking. Please write the actual date on the sticker to ensure items are not held past seven days. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed sink and sanitizer chemical residual slightly above 0PPM. Sink and sanitizer chemical shall be between 272-700PPM. Observed one bucket with several soiled wiping cloths stacked inside not submerged in solution. Solution replaced.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Observed tray of soda nozzles stored in the basin of the hand sink inside the station in the dining area. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Items placed in dish area.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Observed rust on faucet at food prep sink. Observed drying racks with rusted shelving. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 6, 2026 · Original Source

1 - Inspection

May 1, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Observed team member sweeping the floor then changed tasks to handle single service clam shells. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands-team member washed hands.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed food residue inside food prep sink. Observed sticker residue on clean pans. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed two raw burgers holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed no date marking for chili and queso dip.Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Observed thick buildup inside spray nozzle hanging above 3 comp. Thick buildup on hot box; roller racks; drawers ect... Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Core; Observed ice buildup under pipe inside walk in freezer. Observed low grout on kitchen floors. Physical facilities shall be maintained in good repair.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 1, 2026 · Original Source

1 - Inspection

Mar 27, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

majorCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) 4-602.12 Cooking and Baking Equipment (C) The high temperature dish machine does not reach the minimum rinse temp of 180F. A dish temp disk read a max temp of 153F. EH also used a temperature sensitive tape that did not react to the temperature. Equipment food contact surfaces and utensils shall be clean to sight and touch. Establishment is required to use three compartment sink to sanitize all dish ware and repair/calibrate dish machine. Label residue left on several stacks of pans. Microwave interior cavities are soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. Interior cavities of baking equipment such as microwaves shall be cleaned at least every 24 hours. EHS recommends soaking pans before washing to remove label residue and microwaves were cleaned during inspection. ***WILL RETURN TO VERIFY LABEL RESIDUE HAS BEEN REMOVED FROM PANS WITHIN 10 DAYS***

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.12 Cutting Surfaces (C) Cutting boards are severely discoloredCleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.12 Cutting Surfaces (C) Cutting boards are severely discolored; scratched; and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC is advised. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Dish machine temperature maxes out at 153F. Data plates states that the minimum temperature for high temp sanitizing machines is 180F. Replace blown bulb under hood system and in ceiling light fixture. Equipment is to be maintained in good repair. PIC is advised to have machine repaired/calibrated.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-602.13 Nonfood Contact Surfaces (C) All surfaces (interiorCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) All surfaces (interior; exterior; and unit lids) on equipment shall be detail cleaned including but not limited to: drawer interiors; gasktets; prep unit lids; and counters. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to prevent build up of soil residues.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B) Leak pipe etc. not imminent threat The hand washing sink at the walk in freezer pipes leak. Maintain a plumbing system in good repair. PIC put in a maintenance ticket.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Cover hole in wall under hand washing near the poultry walk in cooler. Physical facilities shall be maintained in good repair. PIC advised.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 27, 2025 · Original Source

1 - Inspection

Jul 18, 2024

Score 90

Official score: 90 · Understand This Area’s Scale

11 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Paper towels were inaccessible at the handwashing sink closest to the grill station was not supplied with handwashing soap. Each handwashing sink shall be provided with a supply of hand drying paper towels. CDI: Paper towels replaced.; 5-205.11; Priority Foundation; handwashing sink closest to the grill station was not supplied with handwashing soap. Each handwashing sink shall be provided with a supply of handwashing cleanser. CDI: Soap added. Full points taken due to repeat violation.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11; Priority; Peppers with gray growth inside walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI: Food discarded.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Date marking sticker residue left on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to dish area for further cleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Only working make-line cooler is holding TCS foods at 44F-42F. TCS foods shall be maintained cold at 41F or below. CDI: Coolers adjusted down. Add ice or move food to walk-in coolers if make-line is unable to hold temperature.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11; Priority; Sink and surface sanitizer being used inside red buckets is not being diluted per the manufacture's instructions for use on food surfaces. Test strip reading chemical solution well above the maximum range. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall be used at the correct concentration. CDI: Sanitizer remade at a safe concentration.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Few small flies observed in kitchen area. Premises shall be maintained free of pests.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; All food items inside portable outside walk-in freezer are being stored on the floor. Food shall be protected from contamination by storing the food in a clean; dry location at least 6-inches above the floor. Please acquire some kind of shelving for this unit.

In Plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Wiping cloths stored in containers of sink & surface sanitizer at a very high concentration. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a correct concentration. CDI: Sanitizer remade.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Hot hold drawers near fryer were broken and nonfunctional. Walk-in freezer is nonfunctional. Make-line units are nonfunctional. Dish machine and chemical dispenser at 3-compartment sink are in need of repair. Equipment shall be maintained in a state of good repair. Repair or replace all listed equipment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Exterior and interior surfaces of equipment are in need of thorough detailed cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Full points taken due to repeat violation.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Flooring and walls under equipment are in need of detailed cleaning. Vents and surrounding ceiling tiles were soiled with accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 18, 2024 · Original Source