What is Buffalo's Wings & Philly Steak's health inspection score?

Buffalo's Wings & Philly Steak has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buffalo's Wings & Philly Steak last inspected?

Buffalo's Wings & Philly Steak was last inspected on August 23, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buffalo's Wings & Philly Steak have?

Buffalo's Wings & Philly Steak has 39 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buffalo's Wings & Philly Steak safe to eat at?

Buffalo's Wings & Philly Steak has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Buffalo's Wings & Philly Steak serve?

Buffalo's Wings & Philly Steak serves Wings cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Buffalo's Wings & Philly Steak

Name: Buffalo's Wings & Philly Steak
Address: 3414 S LANCASTER RD, Dallas, 75216
Rating: 43

3414 S LANCASTER RD, Dallas

Data may be outdated — inspected 8/23/2021

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0Poor

Wings•South Dallas

Ranked #416 of 489 in South DallasBetter than 98% of wings restaurants

Improving

4 inspections

Last: Aug 23, 2021

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

56 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 38/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (43/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3414 S LANCASTER RD, Dallas, TX 75216

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Violation Timeline

Jul 2019

1 inspections

2 intermediate

7 basic

Jul

Feb 2020

1 inspections

3 intermediate

7 basic

Aug 2020

1 inspections

4 intermediate

6 basic

Aug

Aug 2021

1 inspections

4 intermediate

6 basic

Inspection History

4 records on file

4 Routine

Aug 21

Routine InspectionLatestScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-4*02 Cold Hold (41øF/45øF or below)−5
RANCH DRESSING 70*F STORED ON PREP TABLE
DAL-8*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DRINK STORED IN ICE MACHINE
DAL-10*15 Contact RTE Products w/ Bare Hands−5

Basic (6)

−12 pts

DAL-1*38 Thawing. under running water criteria−2
RAW CHICKEN STORED IN 3 COMP SINK
DAL-3*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-6*22 Washing hands only at a designated hand sink−2
OBSERVED EMPLOYEES WASHING HANDS AT MOP SINK
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
BOWL STORED ON FOOD; HANDLE STORED ON FOOD ITEMS
DAL-9*35 Hair Restraints effective−2
PROVIDE FOR ALL

Base deductions−32 pts

Aug 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
BEEF 47*F, RANCH 78.2*F ON PREP TABLE, BBQ SAUCE STATES REFRIGERATE AFTER OPENING
DAL-6*12 Lesionson on other parts of the body−5
EMPLOYEE CUTTING BELL PEPPERS WITH NO GLOVE ON HAND WITH SOILED Bandage ON FINGER
DAL-9*15 Contact RTE Products w/ Bare Hands−5
HANDLING RTE FOODS WITH BARE HANDS
DAL-10*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (6)

−12 pts

DAL-1*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL IN COOLERS
DAL-2*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-3*37 Dispensing equip. no contact w/ lip-contact surfac−2
OBSERVED PIC HANDLING CUP WITHOUT CHANGING GLOVES
DAL-4*38 Thawing. under running water criteria−2
IMPROPER THAWING: RAW CHICKEN STORED IN 3 COMP SINK NO RUNNING WATER
DAL-7*32 Approved Food Contact Equip.−2
DISCONTINUE USED OF CARDBOARD TO SEPARATE FOODS; REMOVE NEWSPAPER& CARDBOARD LINING FROM UNDER FOOD ITEMS
DAL-8*42 Nonfood-contact surfaces material−2
REMOVE CARDBOARD AND NEWSPAPER FROM FLOORS

Base deductions−32 pts

Feb 20

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RANCH 58*F STORED ON PREP TABLE; BBQ SAUCE STATES REFRIGERATE AFTER OPENING
DAL-2*03 Food products not maintained at 135øF or above−5
DISCONTINUE PARTIALLY COOKING CHICKEN: CHICKEN 94.5*F HELD IN FRYER BASKET
DAL-3*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (7)

−14 pts

DAL-4*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th−2
DISCONTINUE USE OF IGLOO COOLER: RAW FISH STORED ON TOP OF ICE
DAL-5*38 Thawing. under running water criteria−2
RAW CHICKEN STANDING IN 3 COMP SINK
DAL-6*42 Nonfood-contact surfaces material−2
REMOVE NEWSPAPER AND CARDBOARD LINING FROM FLOORS
DAL-7*41 Food storage containers, identified with common name of food.−2
LABEL ALL BULK ITEMS
DAL-8*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE ON EMPLOYEE HEALTH POLICY
DAL-9*32 Approved Food Contact Equip.−2
REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS; NEWSPAPER UNDER EQUIPMENT, AND CARDBOARD USED AS LID OR TOP
DAL-10*47 Handwashing signage−2
PROVIDE IN RESTROOM

Base deductions−29 pts

Jul 19

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
RANCH 73*F, SLICED CHEESE 55*F
DAL-9*03 Food products not maintained at 135øF or above−5
DISCONTINUE PARTIAL COOKING OF CHICKEN WINGS 101.2*F

Basic (7)

−14 pts

DAL-1*46 A ware washing sink not used for hand washing or dumping mop water−2
OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK
DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
OBSERVED FOOD STORED ABOVE FILL LINE OF CONTAINERS
DAL-3*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVERS IN WIC/F(S) AND DOOR GASKETS
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-6*32 Approved Food Contact Equip.−2
REMOVE ALL CARDBOARD AND NEWSPAPER LINING FROM UNDER ALL EQUIPMENT AND FOOD ITEMS
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
STORED ON FLOOR
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
DISCONTINUE USE FOR COLD OF TCS EGGS BASE

Base deductions−24 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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