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King's Duck Inn

King's Duck Inn
4155 N Courtenay Pkwy
Merritt Island, FL 32953
(321)452-9525

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

King's Duck Inn either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and King's Duck Inn or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2014044684 - On November 17, 2014 King's Duck Inn, Merritt Island was ordered to pay $320 for violations observed during its August 22, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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5 Food Service Inspections Since July 1, 2014
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5475418
Inspection Date: Thursday, December 11, 2014
Inspection Number: 2468952
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Pizza cooler, but not in use. **. Repeat Violation**
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **. Repeat Violation**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Double doors in kitchen.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Dust on fans. **. Repeat Violation**
03D-03-4 High Priority.Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings. 65-80° reheated in oven to greater than 165°
31A-10-4 Intermediate.Equipment drain line draining into handwash sink. Rear bar.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html.
31B-03-4 Intermediate.No soap provided at handwash sink. Corner of kitchen.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5381058
Inspection Date: Wednesday, November 19, 2014
Inspection Number: 2441050
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **. Repeat Violation**
14-11-4 Basic.Equipment in poor repair. Pizza cooler, but not in use.
36-24-4 Basic.Holes in walls. Mop sink area and soda box area.
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Dust on big fan.
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey from 11/6/14, operator stated that employee did not put new date from slicing yesterday.
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Bar.
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being corner sink blocked by round ice bin. **Corrected On-Site**

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5400343
Inspection Date: Friday, August 22, 2014
Inspection Number: 2446667
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
16-16-4 Basic.Equipment and utensils not rinsed between washing and sanitizing. Washed tongs off and dipped in sanitizer bucket. **Warning**8/22/14 dipped knife in bucket of sanitizer.
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
35B-05-4 Basic.Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open. **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza make cooler: c. H Pizza cooler: c. H cooked mushrooms 50° cooked sausage 50° shredded cheese 48° ricotta cheese 45° cooked pizza sliced 47° **Warning** 8/22/14 cooked mushrooms 47° and 51° shredded cheese 47° pizza sauce homemade 62° cooked pizza slice 52° cooked sausage 56° and 50°. Operator discarded entire cooler.
14-77-4 Intermediate.Pizza reach in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 50° **Warning** 8/22/14 found at 48°

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5400128
Inspection Date: Thursday, August 21, 2014
Inspection Number: 2446667
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 7
Number of Intermediate Violations: 9
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Cup used to scoop flour **Warning**
08B-38-4 Basic.Buckets of pickles stored on the floor of walk in cooler, jugs of oil next to fryers. **Warning**
12B-07-4 Basic.Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Bar cooler. **Corrected On-Site** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Ciggerates,cell phone keys **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
16-16-4 Basic.Equipment and utensils not rinsed between washing and sanitizing. Washed tongs off and dipped in sanitizer bucket. **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and through out kitchen. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Warning**
14-30-4 Basic.Nonfood-grade garbage bags used in direct contact with pepperoni **Warning**
35B-05-4 Basic.Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open. **Warning**
35A-02-4 High Priority.3 Live, small flying insects in food preparation area. **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza make cooler: c. H Pizza cooler: c. H cooked mushrooms 50° cooked sausage 50° shredded cheese 48° ricotta cheese 45° cooked pizza sliced 47° **Warning**
41-27-4 High Priority.Chlorine wiping cloth Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Corrected On-Site** **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
12A-25-4 High Priority.Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Placed hat on head and continue on cook line without washing hands. **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler: c. H raw chicken 45° raw beef 45° sliced roast beef 45° **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Minimum cook temps of raw seafood,chicken. Reeducated cook **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by fan **Warning**
22-28-4 Intermediate.Interior of black reach-in cooler soiled with accumulation of food residue. **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Corrected On-Site** **Warning**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Corrected On-Site** **Warning**
14-77-4 Intermediate.Pizza reach in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 50° **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler ambient temperature found at 45°, upright black wait cooler for dressings 60° **Warning**

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5287733
Inspection Date: Tuesday, July 29, 2014
Inspection Number: 2399109
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Outdoor restroom.
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation.
08B-38-4 Basic.Food stored on floor. Jugs of oil. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
36-24-4 Basic.Several small Holes in walls. Kitchen.
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **. Repeat Violation**
22-23-4 Intermediate.Encrusted, soiled material on slicer.

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5203879
Inspection Date: Wednesday, March 12, 2014
Inspection Number: 2378104
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside and corners of the dishmachine.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **. Repeat Violation**
10-09-4 Basic.Ice scoop stored with handle in contact with ice in ice bin. Bar
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. In black upright
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
22-05-4 Intermediate.Cutting board(s) stained/soiled. Long board on lowboy **. Repeat Violation**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Corner sink by mixer
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Prime rib covered

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 5158733
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2311388
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**. Has quat strips but needs chlorine.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4995250
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2311387
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 5
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. Jug of oil **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 3 door low boy **. Repeat Violation**
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Long board on 3 door lowboy
31A-13-4 Intermediate.Employee used handwash sink as a dump sink.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by mixer
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Bar soda gun waste drain line.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Have quat but need chlorine**. Repeat Violation**

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4995251
Inspection Date: Thursday, November 21, 2013
Inspection Number: 2311388
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
14-18-4 Basic.Beverage tubing/cold plate not separated from stored ice. Bar **Warning**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **. Repeat Violation** **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee on pizza station **Warning**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
36-73-4 Basic.Floor soiled/has accumulation of debris. Under 3 bay sink. **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **. Repeat Violation** **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop by grill for potatoes. **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Kitchen fan **. Repeat Violation** **Warning**
36-28-4 Basic.Wall soiled with accumulated grease. Grill area. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Cooling eggs **. Repeat Violation** **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person not on site that knows where it may be **Warning**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4658166
Inspection Date: Friday, March 15, 2013
Inspection Number: 2186079
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef over veg **Corrected On-Site**
10-19-4 Basic.In-use tongs stored on oven door handle between uses. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook
14-01-4 Basic.Bowl or other container with no handle used to dispense food. 2z souflee in spices
23-04-4 Basic.Build-up of mold-like substance on nonfood-contact surface. Ceiling in walk in
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Fan in kitchen
31A-11-4 Intermediate.Handwash sink used for purposes other than hand-washing, ther is basket in back bar handsink **Corrected On-Site**
33-16-4 Basic.Open dumpster lid.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4658167
Inspection Date: Friday, November 02, 2012
Inspection Number: 2186080
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. RaW shrimp over rte veg in freezer Corrected On Site.
12A-09-1 Critical.- Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with watches Corrected On Site.
12B-07-1 Critical.- Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Handle broken on grill press
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust on large fan
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Sink
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Front bar
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Rear bar
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Rear bar
32-17-1 Critical.- Handwashing cleanser lacking at handwashing lavatory. Bar Corrected On Site.
35B-03-1 Critical.- Outer openings not protected with self-closing doors. Rear doors
35B-04-1 Critical.- Outer openings of establishment cannot be properly sealed when not in operation. Fan missing screen

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4316487
Inspection Date: Thursday, May 31, 2012
Inspection Number: 2077103
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03C-09-1 Critical.- Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chilli at 65 degrees fahrenheit after 1 hour. Recommended increasing reheating temp. Corrected On Site. Checked temperature before the 2 hours found at 166F
03D-01-1 Critical.- Observed chicken wings cooling in covered deep pan
08A-26-1 Critical.- Observed raw beef wrapped in saran wrap stored over vegetables in freezer.
10-04-1 In-use ice scoop stored on top of ice machine, not stored in a clean, protected location.
12B-07-1 Critical.- beverage container on pizza make station. Repeat Violation.
14-37-1 Observed heavily grooved cutting boards throughout kitchen. Not smooth or easily cleanable. Repeat Violation.
22-17-1 Critical.- Observed heavily soiled reach-in cooler gaskets on cook line.
22-23-1 Critical.- Observed heavy encrusted, soiled material on slicer.
22-24-1 Critical.- Observed moderate buid up on soda gun nozzle in back bar area
22-26-1 Critical.- Observed heavy buildup mold like material on racks in the walk in cooler
31-09-1 Critical.- Handwash sink in prep area blocked.
36-13-1 Observed moderate grease and food debris accumulated under all equipment and shelving through out facility.
37-10-1 moderate build up of grease, dust, and food debris on cook line shelves.
37-14-1 Observed ceiling in disrepair in walk in cooler. Mold like substance on ceiling and walls that are absorbing moisture.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Through out cook line
53B-08-1 Critical.- No proof of required employee training provided. Manager states cooks employed less than 10 days, no warning issued. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4316488
Inspection Date: Monday, December 12, 2011
Inspection Number: 2077104
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk in walk-in cooler.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for precooked chicken wings at cook line. Corrected On Site.
12A-33-1 Critical. No written for Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually with current staff. Last date of procedure was 4/2/10.
12B-04-1 Critical. Observed a designated employee drinking/g area located in a food preparation or other restricted area. Noted covered drink on cutting board. Corrected On Site.
14-33-1 Observed equipment in poor repair. Coated food storage shelves in bottom of sandwich cooler are chipped and rusting.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable at sandwich line cooler. Repeat Violation.
22-24-1 Critical. Observed buildup of slime on soda gun dispensing nozzles at bar. Corrected On Site.
37-11-1 Observed attached equipment,fan covers on refrigeration unit in walk-in cooler, soiled with accumulated dust.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Noted above 200 ppm. Corrected On Site. Repeat Violation.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 4269710
Inspection Date: Wednesday, June 15, 2011
Inspection Number: 2052809
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on sandwich line cooler and bar's lemon cutting board. NOTE:Recommend using opposite side of boards.
15-32-1 Observed pizza door cooler gaskets torn/in disrepair.
37-11-1 Observed attached equipment,wall exhaustfan soiled with accumulated dust in kitchen.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Noted above 200 ppm chlorine. Corrected On Site.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3944587
Inspection Date: Wednesday, February 16, 2011
Inspection Number: 1949549
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Precooked chicken wings were found at 80-108 DF in plastic covered pails to cool in walk in cooler for 30 minutes,wings removed and placed on flat trays to rapid cool in walk in cooler. Corrected On Site.
13-03-1 Observed male employee with no hair restraint cutting celery.
14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Flters dated 8/6/09 for post m9x station.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Sandwich cooler cutting board badly stained wit food.
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
22-24-1 Critical. Observed buildup of slime on soda dispensing nozzles gun at service bar.
37-11-1 Observed attached equipment,wall fan by steam table soiled with accumulated dust.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 200 ppm.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3944588
Inspection Date: Wednesday, September 22, 2010
Inspection Number: 1949550
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Meatloaf 49 DF 1 lb. , spaghetti 56 DF 1 lb. And chili 123 DF. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. White refrigerator noted meatloaf 49 DF and spaghetti 56 DF overnight. STOP SALE. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above on table no 1. Chili 123 DF in steam table for 2 1/2 hours. STOP SALE 2 lbs. Corrected On Site. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in white refrigerator.
22-24-1 Critical. Observed buildup of slime on soda gun dispensing nozzle at rear bar. Corrected On Site.
23-05-1 Observed residue build-up on interior doors of dish machine. Corrected On Site.
23-08-1 Observed soda gun holster with accumulated slime/debris. Corrected On Site.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 400 ppm.

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3889386
Inspection Date: Wednesday, April 28, 2010
Inspection Number: 1838780
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3608709
Inspection Date: Tuesday, April 27, 2010
Inspection Number: 1838780
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for open bulk container of sour cream in first white upright refrigerator.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Middle upright refrigerator noted cold holding meat subs at 57 degrees Farenheit. Kitchen manager discarded 3 subs. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravies and cooked beans found hot holding 115-117 on steam table no. 2. Kitchen manager stated foods were being discarded before temperatures were taken on food.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in middle whie refrigerator at 41 degrees Farenheit or below.
04-03-1 Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures in steam table no. 2 at 135 degrees Farenheit or above.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw repackaged chicken stored above frozen vegetables in upright freezer.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Food worker observed using bare hands in manufacture of sub sandwich.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Souffle cup with no handle in parmesian cheese in container in walkin cooler and spoon's handle observed touching cole slaw in upright refrigerator.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours for cutting board with deep food stains on sandwich cooler.
22-28-1 Critical. Observed interior top doors on sandwich reach-in cooler soiled with accumulation of black residue.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3608710
Inspection Date: Monday, September 21, 2009
Inspection Number: 1838781
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Approximately 5 lbs of assorted lunch meats and raw hambugers stop saled for cold holding at 49 degrees Farenheit in sandwich line cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed assorted lunch meats and raw hambugers cold holding 49 Degrees Farenheit overnight in sandwich line cooler. NOTE:OPERATOR DISCONTINUED USE OF UNIT AND USING PIZZA LINE COOLER. Corrected On Site.
04-01-1 Critical. Cold holding equipment sandwich line cooler incapable of maintaining potentially hazardous food at proper temperatures.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on sandwich line cooler;recommend using other sides.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-28-1 Critical. Observed interior of sandwich line reach-in cooler soiled with accumulation of food residue.
23-05-1 Observed black residue build-up on filters in hood.
35B-15-1 Critical. Observed screen in kitchen doorway does not seal tightly around door's perimeter.
36-08-1 Observed floor and wall junctures coving tile in disrepair by CO2 tanks.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3169507
Inspection Date: Friday, January 23, 2009
Inspection Number: 1657515
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili noted hot holding at 109 degrees for 3 hours. F Corrected On Site. Reheated to 165 degrees F rapidly in two hours.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours for marble board on pizza make line cooler. Corrected On Site.
25-04-1 Observed single-service items stored on floor.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Missing end caps for ceiling kitchen fluorescent lights.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3423619
Inspection Date: Wednesday, August 13, 2008
Inspection Number: 1657516
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 3169508
Inspection Date: Tuesday, August 12, 2008
Inspection Number: 1657516
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey dated 8/9/08 at 47 degrees F in walkin cooler.
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Observed chili at 58 degrees F in deep pan being reheated in steam table. Recommend rapid reheating onngas stove. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in walkin cooler.
05-09-1 Critical. No conspicuously located thermometer in cold walkin holding unit. Corrected On Site.
12A-09-1 Critical. Observed food employee wearing bracelets/jewelry other than a plain ring on their hands/arms while preparing food.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on pizza and sandwich coolers.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue in cooked pasta cooler.
23-05-1 Observed residue build-up on wood food storeroom shelves.
25-04-1 Observed single-service items stored on floor.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Observed 50 gallon container blocking access to handsink in slicer/prep area.
35A-08-1 Critical. Observed a few live flies in kitchen.
35B-03-1 Critical. Outer openings screen door not protected with self-closing doors and found open and flies present in kitchen.
36-13-1 Observed grease accumulated under cooking equipment.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 2924714
Inspection Date: Wednesday, March 05, 2008
Inspection Number: 1586067
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken found cold holding at 47 degrees F overnight in bottom of sandwich cooler. Corrected On Site. Meat iced down.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked pasta at 77 degrees F and country gravy at 104 degrees F on counter by steam table. Corrected On Site. Reheated one time to 165 degrees F then discard.
06-01-1 Critical. Observed potentially hazardous food thawed in kitchen handsink. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor;flour and potatoes noted on floor in wain cooler.
23-03-1 Observed build-up of grease on hood filters.
41A-10-1 Critical. Observed toxic item chlorine sanitizer improperly stored in kitchen handsink. Corrected On Site.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 200 pppm in towel bucket. Corrected On Site.
46-09-1 Critical. Exit signs not properly illuminated above rear bar door.
51-18-1 No copy of latest inspection report available ;locked in office.

Inspection For: KING'S DUCK INN
License Number: 1503653
License ID: 2134740
Inspection Visit ID: 2924715
Inspection Date: Monday, October 29, 2007
Inspection Number: 1586068
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A Critical. Food protection during storage, preparation, display, service, transportation
12B Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
22 Critical. Food contact surfaces of equipment and utensils clean
35B Critical. Outer openings protected from insects, rodent proof
37 Walls, ceilings, and attached equipment, constructed, clean

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: KING'S DUCK INN
License Number: 1503653
Inspection Date: Wednesday, June 13, 2007
Inspection Number: 1462382
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Details
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
4 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”

Inspection For: KING'S DUCK INN
License Number: 1503653
Inspection Date: Tuesday, January 16, 2007
Inspection Number: 1462384
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day King's Duck Inn in Merritt Island Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Merritt Island's King's Duck Inn.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while King's Duck Inn may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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