KINGS DUCK BAR AND GRILL

Name: KINGS DUCK BAR AND GRILL
Address: 4155 N COURTENAY PKWY, MERRITT ISLAND, FL, 32953, US
Rating: 60.8

4155 N COURTENAY PKWY, MERRITT ISLAND, FL 32953

License #1507294

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.8 Grade F / 100

Failing Health Score

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Quick take

KINGS DUCK BAR AND GRILL in MERRITT ISLAND currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 42 total violations — 7 critical, 11 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 25, 2025

The latest inspection on March 10, 2026 included 3 critical violations, 6 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

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

Location + actions

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DBPR

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

Inspection timeline

Inspection History

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

Critical Major Minor

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

Administrative complaint recommended
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and implemented documentation for batter and breading station
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Soffit screens torn, hanging, missing
[11-26-1] 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.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee unisex bathroom with pocket door
[29-11-4] Water leaking from pipe and/or faucet/handle. Triple sink behind bar leaks onto floor when draining
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above produce in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in glass door reach-in cooler. Operator moved
[29-08-4] Plumbing system in disrepair. Faucet in womens bathroom is not attached. Mens urinal out of order
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored directly on top of oven. No physical barrier
[21-17-4] Clean linens stored on floor. In liquor room
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Soda gun holster at bar has biological growth
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over expo line is soiled. Beer lines in walk-in cooler have an accumulation of mold like substances
[25-05-4] Single-service articles improperly stored. Cases of Togo boxes stored on the floor
[33-16-4] Open dumpster lid.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Painted ceiling in walk-in cooler is bubbling and peeling
[41-10-4] Toxic substance/chemical improperly stored. Over liquor bottles in storage room
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-38-4] Food stored on floor. Cooking oil containers
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified in blue bin
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Filters for ice machine and at bar have expiration date of 12/2/25

Warning Issued
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Pungent scent in bar area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in dry storage room are soiled with old food debris
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In squeeze bottle on shelf in kitchen basil butter (78F - Cold Holding)
[11-26-1] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored on shelf above crab meat
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored in used mop water between uses
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. No date of last service on water filters for ice machine and behind bar
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine
[14-05-4] Cardboard used to line food-contact shelves. Cardboard boxes being reused to store food in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name in red tub.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in reach of customers on bar
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Compressed air tank in front of walk in cooler door is not tethered
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Soffit screens hanging down over front entrance

Community reaction

What do locals think?

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Community pulse