A & D Buffalos

840 Nautica Dr Ste 129, Jacksonville, FL 32218 · Permanent Food Service · License 2613912

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Aug 10, 2026

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
3 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 8 basic (4 repeats)
-27
Administrative complaint on Aug 10
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

12 violations found

First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top reach in cooler, cheese (61°F - Cold Holding) stored on top of plastic container above cooling plane. Operator relocated in to reach in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the walk in cooler, raw beef stored over ready to eat tzatziki. Employee relocated raw beef.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed live fly at cook line prep table by front counter door, employee killed and discarded the fly.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One food handling employee present with expired food handler training.
  Repeat violationAdministrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in cooler mayonnaise container stored on floor. On cook line, lemon pepper seasoning and vinegars stored on the floor. Employee began relocating.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  In walk in cooler, scoop handle for cooked rice and scoop handle for raw chicken in contact with product. Employee began relocating.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining plastic tub in walk in cooler used to store sauce containers.
  Utensils in poor condition.
  In warewashing area, drink pitcher and spatula with melted handles.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on seal of two reach in chest freezers.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelving unit on backside of cook line with dust build up.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand wash sink by bulk ice bin with water leaking under handles when water turned on.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor under cook line soiled with stained debris build up.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.