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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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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2011
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Total Number of Violations: 9
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.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 4
Total Number of Violations: 5
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of 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.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Total Number of Violations: 10
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Total Number of Violations: 9
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.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of 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.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Total Number of Violations: 13
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.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Total Number of Violations: 9
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.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Total Number of Violations: 5
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.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
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 inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day King's Duck Inn, Merritt Island may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at King's Duck Inn, Merritt Island.

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", 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, Merritt Island may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


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