Restaurant · Wake County, NC

Buffalo Brothers

Name: Buffalo Brothers
Address: 11735 Retail Dr, Wake County, NC

11735 Retail Dr

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

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Score 93

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Aug 10, 2026

Score 93

Official score: 93 · Understand this area’s scale

5 recorded violations

notedCode Observation: While wearing gloves an emplyee grabbed and relocated multiple employee drinksHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: While wearing gloves an emplyee grabbed and relocated multiple employee drinks; and moved dirty dishy. She then removed her gloves and placed new gloves on her hands without washing hands prior to placing new gloves on her hands. 2-301.14 When to Wash (P) CDI: Employees hands were washed and new gloves were put on 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

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple cold hold foods were holding above 41F in prep cooler 2 and 3. Examples: Prep cooler 2 chicken 48F Prep cooler 3 tomato 52F; cheese 53F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P

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 Observation: Milk at wait staff cooler had been opened on 8/1/26 and had an expiration date of 8/9/26 and was still in the reach in wait staff cooler on 8/10/26. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Milk at wait staff cooler had been opened on 8/1/26 and had an expiration date of 8/9/26 and was still in the reach in wait staff cooler on 8/10/26. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P CDI: Milk was 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 Observation: Multiple plastic contianers on the clean dish rack are cracked and in ill repair. They are no longer smooth and easily cleanable. 4-101.11 Characteristics-Materials for Construction and Repair Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Multiple plastic contianers on the clean dish rack are cracked and in ill repair. They are no longer smooth and easily cleanable. 4-101.11 Characteristics-Materials for Construction and Repair Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. CDI: Containers were discarded.

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 Oservation: Ice scoop holder has microbial growth starting to build up. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Oservation: Ice scoop holder has microbial growth starting to build up. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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, Aug 10, 2026 · Original Source

1 - Inspection

May 19, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: Employee drink was stored on prep table where food was being prepare. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on prep table where food was being prepare. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drink was thrown away.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

Observation: In prep cooler #1 raw chicken was stored directly beside ready to eat pickles. In the walk in cooler raw burger was stored directly beside ready to eat bbq. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Ready to eat foods were rearranged so they were no longer stored beside or below raw meats.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: Multiple foods were not maintianed ate 41 or below in prep cooler #2Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods were not maintianed ate 41 or below in prep cooler #2; prep cooler #3; and drawer coolers below the grill. Examples of food above 41F: prep cooler #2: buffalo chicken roll 48F. Prep cooler #3: tomato 46F; slaw 47F. Drawer cooler: burger 50F; boiled egg 52F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: One serving dish of mac and cheese was not date marked in pizza cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Mac and cheese was 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 Observation: In-use utensil (spoon) was stored in pasta salad with the handle laying in food product. Location: prep cooler #2 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In-use utensil (spoon) was stored in pasta salad with the handle laying in food product. Location: prep cooler #2 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI: Spoon was removed from pasta salad.

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 Observation: Single service containers were stored facing upward. 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

Observation: Single service containers were stored facing upward. 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI: Single service containers were turned over.

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 Observation: Microbial growth is building up on the wall and floor below the warewash machine. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Microbial growth is building up on the wall and floor below the warewash machine. 4-601.11(C ) 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 preclude accumulation 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

Official record from Wake County Environmental Services, May 19, 2026 · Original Source

1 - Inspection

Nov 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode Observation: Employee drink was stored on prep table during prep time. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on prep table during prep time. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drink was removed.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode Observation: Bread was laid dircectly on the prep cooler rack instead of bread panContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Bread was laid dircectly on the prep cooler rack instead of bread pan; 3-305.11 Food Storage - Preventing Contamination from the Premises (C) CDI: Bread was 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

Official record from Wake County Environmental Services, Nov 12, 2025 · Original Source

1 - Inspection

Jul 9, 2025

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode Observation: Employees had drinks stored on prep tables where food was being prepared. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employees had drinks stored on prep tables where food was being prepared. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drinks were removed from prep table and stored separate from food to be served to customers.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: Raw chicken was stored with ready to eat pickle and ketchup in the bottom of prep cooler #1. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored with ready to eat pickle and ketchup in the bottom of prep cooler #1. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Pickles and ketchup were removed from the bottom of prep cooler # 1.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: A single container of ready to eat chicken wings in the walk in cooler had a prep/cook date of 6/30/25. They should have been discarded 6/7/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: A single container of ready to eat chicken wings in the walk in cooler had a prep/cook date of 6/30/25. They should have been discarded 6/7/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Chicken wings dated 6/30/25 were 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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Panko was stored in a closed container directly below hand wash sink. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) CDI: Container was moved from below the hand sink.

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor around the fryer is cracked and missing tiles. 6-101.11 Surface Characteristics - Indoor Areas (C)

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 9, 2025 · Original Source

1 - Inspection

May 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Employee drinks were stored on prep surface where food was being prepared upon arrival. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drinks were stored on prep surface where food was being prepared upon arrival. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drinks were removed and relocated.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: Multiple foods in prep cooler 3 and in drawer coolers are holding above 41F. Examples: Drawer cooler burger 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods in prep cooler 3 and in drawer coolers are holding above 41F. Examples: Drawer cooler burger 45F; cheese 46F. Prep cooler 3 tomato 44F; cheese 46F 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were removed and placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Chili in walk in was not date marked. Small pasta dish in pizza prep cooler had a prep date of 5-1-25 and was still in the cooler. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Chili in walk in was not date marked. Small pasta dish in pizza prep cooler had a prep date of 5-1-25 and was still in the cooler. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Chili was date marked and pasta dish was thrown away.

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

minorCode Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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

Official record from Wake County Environmental Services, May 9, 2025 · Original Source

1 - Inspection

Dec 13, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2) Priority: Lettuce is 42-43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Lettuce is 42-43F; sliced tomatoes are 42Fand coleslaw is 43F in the prep refrigeration unit. Chicken is 51F above the make line of the grill refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Ice was added to the lettuce and sliced tomatoes. The chicken was placed in the lower section of the grill refrigeration unit.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Core: Sanitizer is less than 272ppm for the in the wiping cloth buckets for the sink and surface sanitizer. Sanitizer shall be at 272ppm to 700ppm for sink and surface sanitizer. The sanitizer was remixed to the correct concentration for these sanitizer buckets.

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, Dec 13, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

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; Coleslaw and ranch found overstocked in prep cooler 2. Prep cooler 3 found maintaining food above 41F (see temperature chart) with an ambient air temperature of 44F. TCS food shall be maintained 41F or below. CDI: Ranch and slaw were moved and repair man was already on site looking at prep cooler 3 prior to the end of the inspection

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocados with the sticker remaining on them found in the prep cooler. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Ensure fruits and vegetables are washed prior to use.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 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; Several stacks of plates found stored unprotected with the food side up. Clean equipment shall be stored covered or inverted. Store plates inverted or protect food contact surfaces.

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

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; Some ice build up found on the door of the walk in freezer. Equipment shall be maintained in good repair. PIC stated that someone came out to look at freezer since the last inspection. Continue working to repair freezer.

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; A few shelving units need a small amount of cleaning. Non-food contact surfaces shall be maintained clean. Increase 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

Official record from Wake County Environmental Services, Mar 28, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several dishes found stored as clean with sticker residue or food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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; Ranch; blue cheese and coleslaw found overstocked in the prep cooler with several containers of each well over 41F. TCS items shall be maintained 41F or below. CDI: PIC voluntarily discarded the items over 45F; rotated the other items to cool in the walk in cooler and turned the prep cooler down.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; a couple boxes of chicken found stored on the floor of the walk in freezer. Food shall be stored at least 6 inches off of the floor. Store food off of the floor.

In plain English

More about food not protected from contamination

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; Some ice build up found on the door of the walk in freezer. Equipment shall be maintained in good repair. Have freezer looked at.

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 28, 2023 · Original Source