The Whistling Duck
8139 SW 90 Terrace Rd, Ocala, FL 34481 · Permanent Food Service · License 5202575
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection1 high priority (1 repeat), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-16
- Administrative complaint on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler in prep area: halved tomatoes (47°F - Cold Holding). Manager stated the tomatoes were prepped the previous day, but were sitting outside of refrigeration approximately one hour prior.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sinks in warewash area and in storage area blocked by equipment. Manager unblocked both sinks during this inspection.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on prep table beside pork. Employee removed the drink from the area during this inspection.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several wiping cloths on prep tables in prep area. An employee removed all the wiping cloths from the tables during this inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at handwash sink at cookline.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
One missing ceiling tile near dish machine.
Unclean building components, attachments or fixtures.
Several ceiling tiles and air vents on ceiling throughout cookline, prep area, and warewash areas heavily soiled with dust.
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.