Buffalo Wild Wings
A+Cutting Edge9404 W Westgate Blvd, Glendale 85305
Food Establishment - Eating & Drinking · Permit FD-30277
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Jun 2, 2026Routine3 coreA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed black organic matter on the deflector plate of ice machine. Discussed with PIC to increase cleaning frequency of ice machine. 4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed leaking dish machine with water all over the floor when on. Discussed with PIC to use three compartment sink until dish machine leak is fixed. Discussed with PIC that they Must repair all plumbing to a state of good repair prior to next routine inspection, and All plumbing must be maintained in good repair at all times. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed buildup of organic matter and food debris on the floor near the cook line and discussed increasing cleaning frequency of drains around establishment. Discussed with PIC that the Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions
2025
Jul 1, 2025Routine1 priority1 foundation1 coreall corrected on siteB
No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.Discussed dish machine at the bar, sanitizer testing strips and handwashing sink adjacent to the 3-compartment sink.
Inspector's notes
Observed several pans, lids and other food containers that were stored as clean according to the person in charge on the clean dishes storage rack. Upon closer observation, multiple dishes were observed to have grease smears and other food debris stuck to them. Person in charge moved the dirty dishes to the 3-compartment sink to wash the dishes again. Discussed with person in charge to review dish washing procedures with dishwasher. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed sliced tomatoes, shredded lettuce, grilled onions, sliced cheese and bacon with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F sitting in a prep top unit. According to the person in charge, the sliced tomatoes, shredded lettuce, grilled onions and sliced cheese had been put in the unit the morning of the inspection and had been in the unit for 2 hours. Those foods were moved back to the walk-in cooler to rapidly chill back down to 41°F. According to the person in charge, the bacon had been in the unit from the night before and was embargoed at time of inspection (see embargo form). Discussed with person in charge to routinely check food temperatures before putting in the prep unit and to also have thermometers inside the prep units and to routinely check cold holding temperatures of the foods kept in the prep units. The establishment has sufficient cold holding capacity to operate safely. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed individual portions of bagged cooked chicken that had just been prepped and stored according to the person in charge inside of the walk-in cooler. The internal temperature of the chicken as measured using a probe thermometer was 46°F. The chicken was tightly wrapped in the bags and was stacked in a plastic container approximately 6 inches deep. Discussed with person in charge to store the chicken in a single layer so that the depth of the cooling food is kept to 4 inches or less. Person in charge reorganized the bags of chicken so that it was in a single layer on a flat pan placed up high inside of the walk-in cooler to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Jan 29, 2025RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed mop sink AVB hose attachment. Discussed sanitizer dispenser. Discussed handwashing sink paper towel dispenser.
2024
May 16, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.Discussed cooling methods.No County legal action will result from this inspection.Emailed report to person in charge (PIC).On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Cutting Edge A+,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Lorrainna H.
Jan 9, 2024RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.No County legal action will result from this inspection.Emailed report to person in charge (PIC).On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Cutting Edge A+,Food Manager Licenses: 1,Signer: Damon A.
2023
Aug 10, 2023Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection report delivered via email. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Signer: Michael N.
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. -- Observed container of macaroni and cheese in low profile refrigerator drawer near grill with an internal temperature of 52°F using probing thermometer. The person in charge stated the macaroni was removed from the walk-in refrigerator and placed in the drawer approximately 4 hours prior to the inspection. At the time of inspection, the PIC voluntarily discarded the macaroni and cheese. Ensure all TCS food maintains a temperature of 41°F or less when cold holding. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. -- The ambient temperature of the low profile refrigerator drawer measured 53.2°F using a min/max thermometer. See violation above. Recommended using fridge for storing non-TCS items such as raw whole vegetables/fruits, shelf-stable condiments, and chopped onions. The establishment has sufficient refrigeration space to continue operating until fridge is repaired. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →