The Whistling Duck
Last inspected: Jan 23, 2026
39
Score
Across the available record, The Whistling Duck has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly five violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
The Whistling Duck's latest score of 39 falls below the Ocala average of 78. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Repeat Violation**
22-02-4
Basic - Cloth used as a food-contact surface. Chix wipes used as food contact surface for fish stored on cook line.
21-05-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf at end of cook line. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy and dusty.
23-03-4
39
Sep 4, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then changed gloves without washing hands and proceeded to handle single service item on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Food with mold-like growth. See stop sale. Strawberries stored in beer walk-in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon in beer walk-in cooler. Manager stated watermelon cut three days earlier, manager voluntarily discarded watermelon. **Corrective Action Taken**
02C-02-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on kitchen prep table. Manager removed glasses during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above prep table outside of office.
24-08-4
Basic - Old food stuck to clean dishware/utensils. Containers stored on shelf in dish area.
16-48-4
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine in dish area.
16-21-4
47
Apr 9, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. HOT HOLDING CHILI 120F Manager could not verify how long chili had been hot holding.
03B-01-6
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves on cookline put their hands on their hips then adjusted visor, then handled cookline equipment and took off a quesadilla from grill then touched quesadilla with gloved hands and cut the quesadilla, but without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
12A-18-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip-top make table cooler on cookline COLD HOLDING house Garlic Aioli sauce 52F also prep date 10 days earlier. HOT HOLDING CHILI 120F Manager could not verify how long chili had been hot holding.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip-top make table cooler on cookline COLD HOLDING house Garlic Aioli sauce 52F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in the back by reach in cooler does not have paper towels or soap. Handwash sink in kitchen missing a sign. Manager placed all the items at the handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee food handler certificates expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ), at hostess podium
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored above flip-top make table cooler on cookline
40-06-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket on reach in cooler on cookline torn
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw flip-top make table cutting board on cookline. **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Male employee on cook line with beard and no beard guard. **Repeat Violation**
13-04-4
Basic - Food stored on floor. Portioned package of beef on floor in walk-in-freezer
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One section of hood filter missing.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
25
Aug 12, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Back Hand wash sink behind the reach in cooler has the soap dispenser in the hand wash sink. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in bar corner. **Repeat Violation**
51-11-4
Basic - Employee beverage container in ice machine/ice bin. Employee open soft drink can with straw in the ice bin at the bar. Manager spoke to employee and removed. **Corrected On-Site**
12B-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee wrapped hot dog stored on the second to top shelf in reach in cooler above food served to the public. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Single-service articles improperly stored. Box of to go containers stored on floor in back kitchen. Manager placed on shelf. **Corrected On-Site**
25-05-4
70
Apr 26, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed reduced oxygen portions fish (15 portions of Salmon and 16 portions ofMahi) labeled indicating product to remain frozen until time of use not open or removed from package on cook line and walk-in-cooler.
01B-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with gloves on in prep sink without changing gloves or using soap.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves on cookline. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the following hand wash sink , cook line, dishwash area server station in dining area. Manager restocked all the hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured outside the back door and at the inside bar.. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed five employee drinks on top of prep table in kitchen. Employee removed personal drinks from prep table. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. **Repeat Violation**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed gasket on reach in freezer on cookline soiled with food.
23-03-4
50
Dec 12, 2023
Routine - Food
No violations found.
100
Dec 11, 2023
Routine - Food
7 critical violations. 5 major violations. 17 minor violations.
View 29 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of tomato sauce on prep table with dented seam.
01B-01-4
High Priority - 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. Observed dishmachine at 10 ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed open box of sausage in reach in freezer stored above peaches. Observed raw bacon stored cooked ham in walk-in-cooler in back.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of French onion soup in back walk-in-cooler dated 11/28
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of French onion soup in back walk-in-cooler dated 11/28
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Observed the following items and cold holding temperatures in the reach-in Cooler on cook line: Grits 46F, Shrimp 46, Meat loaf 46F. All items had been stored over night in the reach in cooler **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler on cook line: Grits 46F, Shrimp 46, Meat loaf 46F. All items had been stored over night in the reach in cooler **Warning**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory at establishment. Inspector provided consumer advisory and Manager posted at bar. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of milk opened more than 24 hours earlier not date marked. Manager put date on on milk container. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents (disinfectant, glass cleaner). Manager instructed employee to label bottle. **Corrective Action Taken**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager printed vomitting and diarrhea procedure. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hose in hand wash sink on cook line, Manager removed hose from hand wash sink. Observed chemicals and bucket stored in hand wash sink at dishwash area. Manager instructed to have those items removed. **Corrective Action Taken**
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( sugar )
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Manager printed choking poster. **Corrected On-Site**
51-13-4
Basic - No copy of latest inspection report available. Observed last inspection not available. Manager printed last inspection report. **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave handle and fryer on cook line soiled with food particles. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers when cleaning, stored on the clean ware rack.
16-46-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizer bucket on cook line with food in the solution. Manager discarded **Corrective Action Taken**
21-11-4
Basic - Single-service articles improperly stored. Observed box of single serve take out trays stored on floor in back shed. Manager placed box on shelf.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( strawberries ) stored over ready-to-eat food ( sauces ) in walk in cooler
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop sink. Manager hung mops **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed (sugar ) from original container not labelled with name of contents. Manager labelled container **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Observed bag of onions stored on floor in walk-in-cooler.
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager secured Carbon dioxide tanks **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license not available at establishment. Manager printed copy of license **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile by cook line hand wash sink missing part of the tile.
36-17-5
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
9
Aug 15, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
82
May 18, 2023
Routine - Food
No violations found.
100
May 17, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese at the cook line flip top reach-in cooler 46F. ALSO, fish, same unit, 46F. ALSO, on the cart next to the cook line, milk wash 51F. All items were brought out at 11. Items were iced down and moved to the walk-in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar the co2 was not secured.
51-11-4
Basic - Floor tiles missing and/or in disrepair. Observed a missing floor tile by the gas stove.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the server line microwave with an accumulation of food debris on the ceiling. This was removed by staff. **Corrected On-Site* ALSO, the can opener had an accumulation of dried food debris. This was moved to dish. **Corrective Action Taken**
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers attached stored on the cook line. These were moved to be washed and de-stickered. **Corrective Action Taken**
08B-17-4
70
Dec 27, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed Easy Off oven cleaner stored on a paper towel dispenser in the kitchen next to clean dishes. ALSO, chauffeur spray cleaner stored next to single serve by the back door. Both were moved to cleaning. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese dip 56F hot holding. This was discarded. Observed Marsala sauce at 44F hot holding. This was reheated to 166F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with stains/deep cuts on the cook line and in prep. ALSO, the can opener had dried food debris on the blade. This was moved to dish. This item: **Corrective Action Taken**
22-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed black digital probe thermometer read 82F in a proper ice bath.
05-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of signs at: the men,s restroom in the hallway. ALSO, on the way to dish.
31B-04-4
50
Frequently Asked Questions
When was The Whistling Duck last inspected?
The most recent health inspection at The Whistling Duck on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Whistling Duck?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Whistling Duck.
How does The Whistling Duck compare to other restaurants in Ocala?
The Whistling Duck most recently scored 39 out of 100, which is lower than the Ocala average of 78.
Has The Whistling Duck's inspection record improved over time?
No. Recent inspections at The Whistling Duck have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at The Whistling Duck means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Whistling Duck inspected?
Based on the inspection history on file, The Whistling Duck is inspected around four times per year on average.
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