Molly Goodheads
Last inspected: Apr 24, 2026
74
Score
Going back to 2022, Molly Goodheads has nine inspections in the public record. Molly Goodheads was last inspected on Apr 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited four times.
Among Florida restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins in dry storage
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
13-03-4
Basic - Food stored on floor. Boxes of raw oysters on floor in walk in cooler, staff relocated **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. In front of grill on cook line
10-20-4
Basic - Plumbing system in disrepair. Clogged drain line for soda gun behind bar
29-08-4
74
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over onions in reach in cooler near cook line. operator moved raw seafood below onions. **Corrected On-Site**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Rusted surface in back of exterior of ice machine.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of exterior ice machines soiled with mold like substance,
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of walk in cooler, operator removed the cardboard and disposed of it. **Corrected On-Site**
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water and employee lemonade on prep table in kitchen. Operator removed beverages. **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 AirPods on prep table in cook line. Employee purse, phone, and keys in dry storage. Operator moved all employee items to proper area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups near ware washing area.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - Interior of ice machine/bin with rust that has pitted the surface Interior of ice machine has rust pitted on the side and top.
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine soiled with debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler by cook line. Operator removed beverage. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers throughout kitchen has rust pitted to the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line. Operator cleaned up standing water. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle unlabeled.
02D-01-5
41
May 16, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 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. Dishmachine was ran 2 times and tested 0ppm. The sanitizer was empty. Operator attached a new bucket of sanitizer. Retest was 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline, left side of top cooler: cut tomatoes (45F - Cold Holding) second temp 38F; shredded cheese (45F - Cold Holding) second temp 38F; sliced cheese (48F - Cold Holding) second temp 39F. Operator took temperatures this morning and food in this area was at 37F. Observed the temperature tracking chart. Food was relocated to freezer for rapid chill. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food particles in handwash sink on the cookline. Tongs hanging on handwash sink. Operator removed tongs. **Corrected On-Site**
31A-11-4
67
Dec 11, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish sink.
12A-03-4
Basic - Mixing tin in contact with ice at bar. Scoop needed. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's.
31B-04-4
82
May 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Tongs stored in hand wash sink. Operator removed tongs and educated staff. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
86
Oct 26, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 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. 0ppm corrected to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked pasta in reach in cooler at the end of the cook line. Raw eggs were moved to the bottom shelf of the unit **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored above oysters. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
52
Mar 22, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Oysters stored over clam chowder in walk in cooler. Operator rearranged the oysters to gain compliance **Corrected On-Site**
08A-02-6
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. Operator to utilize 3 compartment
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line and prep areas. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line prep area.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to oysters. Operator removed employee beverage from the prep table and moved it to designated area **Corrected On-Site**
12B-07-4
61
Nov 7, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - - Hole in or other damage to wall under cook line hand wash sink - broken tiles under hand wash sink at cook line - From follow-up inspection 2022-11-07: Contractor scheduled to repair this week **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - -Food ( bottles of water and drinks )stored on floor. at bar- employee relocated drinks ( corrected on site) -Food ( container's of cooked turkey , cut onions) not stored at least 6 inches off of the floor in walk in cooler - shelf fitting broken - box of seafood on floor in walk in freezer - employee relocated seafood ( corrected on site) - From follow-up inspection 2022-11-07: - new shelf on order for walk in cooler -foods properly stored in walk in freezer **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No hot running water at mop sink in back area near ice machines - From follow-up inspection 2022-11-07: Hot water available , cold water capped off . Plumbing service scheduled following day **Time Extended**
27-10-4
86
Jul 12, 2022
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked handled cell phone with gloves no hand wash before returning to work. Discussed proper hand washing. **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn Salsa 60F operator discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. basa (63F - Cold Holding); shredded cheese (65F - Cold Holding); flounder (44F - Hot Holding); steak (50F - Cold Holding); raw chicken (50F - Cold Holding) Basa and shredded cheese were being held on the counter in a pan of ice, Flounder, Steak and raw chicken were at a prep unit that was in front of a grill the hood malfunctioning was pushing hot air onto the prep table. Reach in cooler red grouper (50F - Cold Holding); basa (51F - Cold Holding) At 10 am the food in the reach in cooler was checked, Basa was 39F, Red Grouper 41F. Operator iced all foods out of temperature. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of blue chemical hanging over prep table next to food items. Operator removed chemical **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. 1 hand wash dinked contained diced tomatoes and a second sink contained ice. Discussed the need to use hand wash sink for hand washing only. **Warning**
31A-11-4
45
Frequently Asked Questions
When was Molly Goodheads last inspected?
The most recent health inspection at Molly Goodheads on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Molly Goodheads?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Molly Goodheads.
Has Molly Goodheads' inspection record improved over time?
No. Recent inspections at Molly Goodheads have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Molly Goodheads means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Molly Goodheads inspected?
Based on the inspection history on file, Molly Goodheads is inspected around two times per year on average.