Bud Zone Portable Carts /P145-146/P149-150

1 Tiaa Bank Field Dr, Jacksonville, FL 32202 · Permanent Food Service · License 2615069

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Nov 1, 2026 (7 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Nov 1 routine inspection
4 high priority (fixed on the spot, 2 repeats), 1 intermediate, 5 basic (1 repeat)
-25
Administrative complaint on Nov 1
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Inspection history

1 inspection · 1 visit

Nov12026

Routine inspection

10 violations found

First visitNov 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At Yucatán Guacamole stand at unit 145 sour cream at 44°F. Person in charge moved to walk in cooler as ambient temperature of unit is 45°F. Unit pushed against wall. Person in charge removed from wall and ambient is 41°F at end of inspection. At unit 146 Sausage and Dogs observed hot dogs in walk in cooler, at 45°F. Ambient temperature of walk in cooler at 64°F. Person in charge moved to unit holding 38°F.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At unit 149 Cheesesteak/ Sausage and Dogs sausage in middle steam well at 124-126°F, person in charge added back to griddle to reheat. Steam well was turned off, employee turned on.
  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.
  At unit 146 Sausage and Dogs observed raw sausage stored over ready to eat buns and hot dogs. Person in charge began rearranging.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employees handling eating sausage on line, with gloved hands, then handle food to be served to customers without hand wash. Person in charge had employee remove gloves and wash hands.
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Several portable units who cook from raw unable to provide probe thermometers.
Basic5
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee at 146 Sausage and Dogs eating in prep area.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Wiping cloth sanitizer bucket at unit 149°F testing at 0ppm. Person in charge pulled to remake.
  Fixed on the spotRepeat violation
  Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket stored on floor at unit 145 Yucatán Guacamole. Person in charge raised.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leak at pipe at hand wash sink at unit 146 Sausage and Dogs. Person in charge added tape to temporarily repair. Not leaking by end of inspection.
  Fixed on the spot
- 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.
  Personal items stored on cases of chips in unit 145. Person in charge removed.
  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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.