Kings Duck Bar and Grill

4155 N Courtenay Pkwy, Merritt Island, FL 32953 · Permanent Food Service · License 1507294

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 27, 2026

What drove the grade

Displayed food not properly protected from contamination.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 5 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

12 violations found

First visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Flour not covered in store room.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
  Educated employee
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottles of advil on prep table
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Ham and hot dogs no date mark
  Fixed on the spot
- Code 11, Employee health: 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.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Under bar triple sink
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Menu says Angus beef found ground beef in the walk in cooler. Operator states he orders Angus beef they must have delivered from item. Fixed menus at the time of inspection
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filter have grease build up
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Behind bar
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar hand wash sink
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted expired 4-1-26. License is current. Establishment is open and operating
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.