Oh K-Dog & Egg Toast
875 N Courtenay Pkwy, Merritt Island, FL 32953 · Permanent Food Service · License 1507240
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 intermediate (fixed on the spot), 3 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Milk opened front counter not date marked, operator date marked.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided written procedures for operator
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Panko not labeled, operator labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of cooking oil stored directly on floor. Operator moved oil.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is current, establishment is open and operating. License posted expired 4-1-26, operator printed and posted.
Fixed on the spot
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.