A and D Buffalo Wings
Last inspected: Dec 2, 2025
55
Score
Across the available record, A and D Buffalo Wings has nine inspections on file, the first dated 2022. Inspectors last stopped by on Dec 2, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up four times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Food placed in soiled container/equipment. Observed soiled cardboard being used to separate egg-rolls on cook line. Person in charge voluntarily discarded cardboard. **Repeat Violation** **Admin Complaint**
08B-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked egg rolls being held on time as a public health control on cook line with no time marking. Person in charge changed paperwork to reflect timeframes instead. Egg rolls were placed on time as a public health control 2 hours prior. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage with no lid stored inside reach in cooler on cook line. Person in charge removed beverage. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in container of water at temperature of 82F. Person in charge moved container to flat top grill.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to line multiple shelves throughout kitchen. **Repeat Violation**
14-20-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wood plank with chemicals stored on top under three compartment sink.
14-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured CO2 tanks by bag-in-box sodas across from ice machine.
51-11-4
55
Jul 22, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Food placed in soiled container/equipment. Observed soiled cardboard separating cooked egg rolls in container on cook line. **Repeat Violation** **Admin Complaint**
08B-27-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw fish items stored over washed celery in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-14-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked egg rolls being held on time as a public health control with no time marker stored on cook line. Person in charge stated egg rolls were cooked 2 hours prior and added time marker. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed container of Tylenol stored on wire rack shelf above flip top cooler on cook line. Person in charge removed medicine. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored on shelf at front counter. **Repeat Violation**
41-17-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover on prep shelf next to fryer station.
14-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee on cook line engaging in food preparation with no hair restraint.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf on cook line above flip top cooler.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage with lid stored on prep shelf on cook line. **Repeat Violation**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a manner allowing mop to air dry at rear exit.
42-01-4
39
Feb 13, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw chicken with temperatures of 48-54F in walk-in cooler person in charge stated were removed from walk-in cooler and rinsed then returned to walk-in cooler the night prior. Per person in charge the raw chicken was not removed from the walk-in cooler since it was returned. Raw chicken (48-54F - Cooling) **Warning**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; sliced cheese, cut tomatoes, and raw shrimp with temperatures of 48-52F in flip top cooler on cook line. Person in charge stated food items were in reach in cooler overnight and had not been taken out. Raw pork, raw beef, cooked gyro meat with temperatures of 48-50F in reach in cooler under flip top cooler on cook line. Person in charge stated food items had been taken out of walk-in cooler and placed in reach in cooler an hour prior. Person in charge moved food items to walk-in cooler and placed ice on them. Sliced cheese, cut tomatoes, raw shrimp (48-52F - Cold Holding) Raw pork, raw beef, cooked gyro meat (48-50F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken with temperatures of 48-54F in walk-in cooler person in charge stated were removed from walk-in cooler and rinsed then returned to walk-in cooler the night prior. Observed; sliced cheese, cut tomatoes, and raw shrimp with temperatures of 48-52F in flip top cooler on cook line. Person in charge stated food items were in reach in cooler overnight and had not been taken out. **Warning**
01B-02-5
High Priority - Food placed in soiled container/equipment. Observed soiled cardboard used to separate different kinds of cooked egg rolls on prep table across from fryers. Person in charge removed and discards soiled cardboard. **Corrected On-Site**
08B-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow liquid person in charge stated was a cleaner. Person in charge labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Open dumpster lid. Observed open lids on shared dumpster at rear of establishment.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on prep table across from fryers and not placed in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee water bottle stored on shelf next to single service items above flip top cooler.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor in walk-in freezer.
14-69-4
39
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Mar 7, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
47
Sep 22, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line, gyro meat (50F - Cold Holding); cut lettuce (47F - Cold Holding). Items placed in reach-in cooler 3 hours earlier. Reach-in cooler opened for lunch business.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored over bulk container of chicken sauce. Operator moved sauce. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Supplied operator with DBPR form 5030-104. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cook line, ice and straw in sink. Employee removed. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen handwash sinks, missing towels and soap. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee present with no proof of employee responsibilities. Supplied operator with DBPR form, he explained to employee and had him sign. **Corrected On-Site**
11-26-1
Basic - Bathroom door left open other than during cleaning or maintenance. Women's restroom door left open. Operator closed. **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf above microwave, plastic cup in granulated onion. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. At cook line, cardboard used on shelf below flat top. In walk-in cooler, cardboard used on shelf. **Repeat Violation**
14-45-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, measuring cups in soy sauce and bulk rice have handles touching product. Operator removed cups. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket has black stains.
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelf with bottles of sauces has white mold-like substance.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, two wet towels on counters.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm); Operator made new bucket, Sanitizer Bucket (Chlorine 200ppm) **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. In back storage room, bulk container of msg not labeled. **Repeat Violation**
02D-01-5
32
Apr 5, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, metal bowl of chicken wings stored cooling in the walk in cooler over night; chicken wings (62F - Cold Holding).
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs stored over unwashed mushrooms. Operator relocated the raw shell eggs to the correct storage location. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, metal bowl of chicken wings stored cooling in the walk in cooler over night; chicken wings (62F - Cold Holding).
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance spots along the center of the door gasket. Operator began to clean and sanitize the door gasket. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on the main cook line with no paper towels available. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand wash soap at hand wash sink closest to the three compartment sink.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in standing water on the front portion of the wok station at 70F. Operator relocated the container of water to the flat top grill to raise the water temperature. **Corrective Action Taken**
10-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on soda syrup box on the service side of the main cook line. Employee personal food stored in walk in cooler over food to be served to customers. Operator relocated all personal food to the correct storage locations. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the front of the wok station. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf under the flat top grill used to store grill scrape and back up utensils lined with cardboard.
14-45-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of Philly steak seasoning with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up on the corners of the deflector plate. Operator began to clean and sanitize the bulk ice bin. **Corrective Action Taken**
22-20-5
32
Nov 2, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, chicken (47F - Cooling). Operator stated chicken cooked last night and placed in walk-in cooler. Chicken in deep colander on shelf.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, chicken (47F - Cooling). Operator stated chicken cooked last night and placed in walk-in cooler. Chicken in deep colander on shelf.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, chicken (47F - Cooling). Operator stated chicken cooked last night and placed in walk-in cooler. Chicken in deep colander on shelf.
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold-like substance at corners of deflection plate.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks next to ice machine, not secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on wire shelf above sauces at cook line prep table. Operator,over to bottom shelf. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have grease build up. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms directly from case.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. At front counter area, aluminum trays on top,shelf not inverted. Operator inverted. **Corrected On-Site**
25-06-4
50
Frequently Asked Questions
When was A and D Buffalo Wings last inspected?
The most recent health inspection at A and D Buffalo Wings on file is from Dec 2, 2025. The public record contains nine inspections in total.
What is the most common violation at A and D Buffalo Wings?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at A and D Buffalo Wings.
How does A and D Buffalo Wings compare to other restaurants in Jacksonville?
A and D Buffalo Wings most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has A and D Buffalo Wings' inspection record improved over time?
Yes. Recent inspections at A and D Buffalo Wings have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at A and D Buffalo Wings means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A and D Buffalo Wings inspected?
Based on the inspection history on file, A and D Buffalo Wings is inspected around three times per year on average.
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