Bud Zone Center Bar /B148

1 Tiaa Bank Field Dr, Jacksonville, FL 32202 · Permanent Food Service · License 2613349

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 13, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 13 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Sep132026

Routine inspection

8 violations found

First visitSep 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 4 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Female employee used cup to scoop ice touching the ice with her bare hands. Ice bin for drinks used to store cups of citrus.
- Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  Employee meal on shelf over drinks in cabinet behind bar. Manager moved.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Female employee used cup to scoop ice touching the ice with her bare hands. Stop sale issued for bin of ice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Female employee touched clothes the used drink cup to scoop ice. Did not wash hands before.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Employee items stacked on top of hand sink. Moved during this inspection.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  See stop sale. Ice bin for drinks used to store cups of citrus. All were removed during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Female employee used cup to scoop ice wearing rings with grooves and stones.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag on shelf over drinks behind bar. Moved during this inspection.
  Fixed on the spot
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.