A & D BUFFALOS

Name: A & D BUFFALOS
Address: 840 NAUTICA DR STE 129, JACKSONVILLE, FL, 32218, US
Rating: 89.9

840 NAUTICA DR STE 129, JACKSONVILLE, FL 32218

License #2613912

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

A & D BUFFALOS in JACKSONVILLE currently holds an InspectFL Health Score of 89.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 20 total violations — 1 critical, 4 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 23, 2026 had no critical findings, but inspectors still documented 1 major and 7 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelf above prep table, across from cook line, finish worn off. Shelf no longer smooth and easily cleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter area, cloth towel in handwash sink. Towel removed.
[08B-38-4] Food stored on floor. In kitchen, cases of hot sauce and container of mayonnaise stored on floor.
[25-05-4] Single-service articles improperly stored. At front counter area, box of togo bags stored on floor.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At private bathroom, no door closer.
[10-06-5] 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 rice container has handle touching rice.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has build up of grease and debris. Walls and ceiling at water heater area soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryers have grease build up. At cook line, cart for wing sauce containers has build up of grease. At cook line, gaskets on flip top reach-in cooler have black stains.

Administrative complaint recommended
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has ph test strips, using chlorine sanitizer.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Person in Charge added bleach to bucket, retest 100ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. In prep area, ice buckets stored on handwash sink.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door closer on private bathroom disconnected.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment and floor under tables, hold up.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter area, spray bottle with purple chemical not labeled.
[08B-38-4] Food stored on floor. In kitchen, cases of hot sauce stored on floor.
[14-71-4] Duct tape used to repair nonfood-contact surface. In kitchen, duct tape used on plastic wrap box.
[10-06-5] 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 in bulk chicken container has handle laying on raw chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line wok station, rice (51F - Cold Holding) employee stated rice out for 4 minutes to make orders, returned to reach-in cooler. At cook line on lower shelf, fries (49F - Cold Holding). Fries cooked.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen, fly sticky tape used in multiple locations including over food items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, cell phone and glasses on top of reach-in cooler. At front counter, cell phones on cans of ketchup.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse