THE WHISTLING DUCK

Name: THE WHISTLING DUCK
Address: 8139 SW 90 TERRACE RD, OCALA, FL, 34481, US
Rating: 88.4

8139 SW 90 TERRACE RD, OCALA, FL 34481

License #5202575

88.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE WHISTLING DUCK in OCALA currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 15 total violations — 5 critical, 2 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Inspection Completed - No Further Action
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy and dusty.
[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.
[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.
[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.

Community reaction

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Community pulse