THE WHISTLING DUCK

Name: THE WHISTLING DUCK
Address: 8139 SW 90 TERRACE RD, OCALA, FL, 34481, US
Rating: 84.9

8139 SW 90 TERRACE RD, OCALA, FL 34481

License #5202575

84.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE WHISTLING DUCK in OCALA currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 3 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 23, 2026 shows 10 observation rows: 4 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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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.

Disposition: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection.
[21-05-5] Cloth used as a food-contact surface. Chix wipes used as food contact surface for fish stored on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf at end of cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep counter next to slicer.
[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. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy and dusty.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in cook line grill drawers. Employee moved pork to another area of cooler not directly underneath ground beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on rolling rack at end of cook line: meatballs (41F - Cold Holding); chicken (60F - Cold Holding); ribs (62F - Cold Holding). Employee stated items were on leftover rack and rack was placed on line one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table soiled with old food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked duck in walk-in cooler. Manager moved pork below cooked duck.

Community reaction

What do locals think?

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

Community pulse