South Endzone Food Truck
1 Tiaa Bank Field Dr, Jacksonville, FL 32202 · Mobile Food Dispensing Vehicle · License 2652822
What drove the grade
Establishment operating with no potable running water.
How the score was calculated
- Starting score100
- Violations at the Nov 1 routine inspection2 high priority (fixed on the spot), 3 basic (1 repeat)-10
- Administrative complaint on Nov 1Counts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Tater tots in warmer at 126°F. Item is mounded high above fill line of warmer. Recommend holding on time, person in charge filled out time paperwork and posted in truck.
Fixed on the spot
Code 27, Water source: Establishment operating with no potable running water.
At time of inspection establishment operating with no running water. Pump working intermittently. Person in charge able to get in working order by end of inspection. Has work order in for repair.
Fixed on the spotAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed two cases of oil stored on floor of unit. Person in charge raised.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Quatanery ammonium bucket tested at 0ppm. Person in charge pulled to replace.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking at pipe under hand wash sink that connects to clean water. Person in charge repaired during inspection.
Fixed on the spot
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.