Restaurant · Wake County, NC

Buffalo Wild Wings #439

Name: Buffalo Wild Wings #439
Address: 121 Grand Hill Pl, Wake County, NC

121 Grand Hill Pl

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 31, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Rusty wire shelving bracket on shelving to left of dishwash machine and lower shelf in walk in cooler. Equipment shall be kept in good repair. Note: Shelving to right of dishwasher replaced. Only half points taken.

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 Exterior/interior equipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Exterior/interior equipment; reach in coolers; drawer coolers and wire shelving in walk in cooler need cleaning. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floors and walls; including both walk in coolers.

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 31, 2026 · Original Source

1 - Inspection

Mar 2, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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 steel containers stacked wet. Equipment shall be stored in a self draining position that allows for air drying.

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 4-602.13 Exterior/interior equipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Exterior/interior equipment; reach in coolers and drawer coolers heavy soil build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floors and walls; including both walk in coolers.

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 2, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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 steel and plastic containers stacked wet. Equipment shall be stored in a self draining position that allows for air drying.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Rusty wire shelving to right of dishwash machine and rusty shelving brackets to left of machine. Equipment shall be kept 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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Exterior/interior equipment such as reach in coolers and drawer cooler (both used and unused) debris build up. Sauce containers at prep line need cleaning. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Ceiling vent by dishwash area falling out. Physical facilities shall be maintained in good repair. No points taken.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Two employee drinks (one with lid; one without) observed sitting above linens and condiments. Employees shall eat and drink only in designated areas where food; equipment; and other items are protected from contamination. Multiple personal items such as keys; phone also. Areas designated for employees to eat; drink; and personal items shall be located so that food equipment; linens and single-service are protected from contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

1 - Inspection

Mar 24, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) The final rinse of the hot water dish machine is only reaching 122 F rather than the 180 F requirement per the data plate. The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. Facility is able to utilize the three compartment sink to wash; rinse; and sanitize food contact surfaces; though this is a repeat violation. PIC placed "out of order" sign on the dish machine and will ensure dish machine is not in use. Verification required. 4-703.11 Hot Water and Chemical - Methods (P) At the time of the inspection; the hot water dish machine was only reaching 147 F on the utensil surface temperature per inspectors DishTemp thermometer. After being clean; equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160 F. Facility is able to utilize the three compartment sink to wash; rinse; and sanitize food contact surfaces; though this is a repeat violation. PIC placed "out of order" sign on the dish machine and will ensure dish machine is not in use. Verification required. Per PIC; the first work order was placed on 2/21/25 to have the existing Hobart dish machine repaired. Company assessed unit and made repairs to machine until new EcoLab dish machine could be delivered and be installed. New dish machine came on 3/17/25 and a new ticket was submit to have the machine installed. On 3/21/25 company came to install the new machine and discovered it would need an outlet to be created for the unit by an electrician. The electrician was scheduled to come 3/23/25; but company did not show. Manager on duty called company to check the status of the outlet installation so the new machine can finally be installed. PIC also called company to come back to assess the existing machine to ensure it is operating per the data plate requirements until the new unit can be installed and utilized. 4-602.11 (E ) Outer parts of soda dispensers have sticky residue build up on the unit closest to the bar. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Tape observed holding the top drawer of the freezer at the prep line together. Gaskets on tops of make units are in poor repair and are not secured. Tops of make unit also have exposed screws hanging from the unit that are not properly secured. Equipment shall be maintained in a good repair and proper adjustment.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Inside of cooler and freezers have debris build up inside and inside of containers inside the drawers. Food debris build up observed on the outsides of the sauce containers at prep line. Shelving inside walk in chicken cooler have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 24, 2025 · Original Source

1 - Inspection

Jul 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; Temperature control for safety foods such as pice de gallo; lettuce; tomato; shredded cheese; and blue cheese observed between 48-54 F inside make unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and restocked. Lid to make unit was left open and unit was registering at 41 F or less overall.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Speed racks in walk in cooler have debris build up. Shelving above dish machine has black build up. Shelving in chicken cooler has build up. Top of dish machine has dirt build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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; Walls and floors in chicken cooler have dirt and debris build up. Floors in walk in freezer and walls in additional walk in cooler have black build up. Walls surrounding mop sink have black build up. Ceiling around air returns in dish area have dust build up. Walls and floors in dish area are dirty.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Overhead light is out in walk in chicken cooler. 10 foot candles of lighting needed. Light above handwashing sink in server station is out. 20 foot candles of light is needed.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 23, 2024 · Original Source

1 - Inspection

Apr 30, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk in freezer floor has debris build up. Physical facilities shall be maintained as clean.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels not available at server handwashing sink on outside of bar area. Paper towels were not properly dispensing in server station in center of dining room. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC immediately replaced paper towels.

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

4-703.11; Priority; At the time of the inspection; the hot water dish machine was only reaching 149 F on the utensil surface temperature per inspectors DishTemp thermometer. After being clean; equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160 F. Corrected During Inspection - PIC stated that there was already a work order ticket in for the unit to be assessed. Inspector advised PIC to turn off unit and place "out of order" sign on it until it can be repaired and can operate as per data plate instructions as well as reaching 160 F utensil temperature.; 4-501.112; Priority Foundation; The final rinse of the hot water dish machine is only reaching 118 F rather than the 180 F requirement. The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. Corrected During Inspection - PIC stated that there was already a work order ticket in for the unit to be assessed. Inspector advised PIC to turn off unit and place "out of order" sign on it until it can be repaired and can operate as per data plate instructions as well as reaching 160 F utensil temperature.

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, Apr 30, 2024 · Original Source

1 - Inspection

Feb 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Hand soap missing from server station where drinks are prepared in lobby area. All handwashing sinks shall be supplied with handwashing cleanser. Corrected During Inspection - Inspector advised PIC to replenish soap at this station.

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

Personal cleanliness

Inspector’s notes

2-402.11; Core; Upon arrival for inspection at least two food employees actively engaging in food preparation were not wearing effective hair restraints. Food employees shall wear hair restraints to effectively keep hair from contacting food; equipment; etc.

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

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; A couple clean dishes were observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.

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

majorCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Several food contact surfaces; such as storage containers; were observed cracked; chipped; and heat damaged. Multiuse food contact surfaces shall be smooth; free of breaks/cracks/chips; and easily cleanable. Corrected During Inspection - PIC voluntarily discarded equipment and will ensure all cracked containers are no longer used moving forward.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Two employee drinks were observed sitting on or above food prep surface. Employees shall eat and drink only in designated areas where food; equipment; and other items are protected from contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 13, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sink and surface sanitizer buckets observed less than the recommended concentrations. Cloths in use for wiping surfaces shall be stored in containers of chemical sanitizer at the appropriate concentration.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Green cutting board is heavily scratched and is beginning to peel. White cutting board is stained. Cutting surfaces shall be 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, Oct 26, 2023 · Original Source