The Black Molly Grill
Last inspected: Jan 12, 2026
82
Score
The Black Molly Grill appears in inspection records seven times, starting in 2022. The Black Molly Grill was last inspected on Jan 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around 12 violations to closer to five violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average is 81, putting The Black Molly Grill squarely in typical territory. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves that's no longer cleanable. - From follow-up inspection 2026-01-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. - From follow-up inspection 2026-01-12: Still has ice build up awaiting gaskets to be replaced. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline has grease build up. - From follow-up inspection 2026-01-12: Hood filters till soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from grill. Operator cleaned out during inspection. **Corrected On-Site** - From follow-up inspection 2026-01-12: Standing water during callback. **Time Extended**
29-49-6
82
Jan 8, 2026
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In two door pull out drawer near grill station longer than 4 hours steak (50F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); salmon (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two door pull out drawer near grill station steak (50F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); salmon (50F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. No time mark on sushi rice at sushi station. Operator put time mark on. **Corrected On-Site**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified on menu as raw with no advisory. Operator did have an advisory posted at host station. **Warning**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves that's no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle on cookline. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline has grease build up.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from grill. Operator cleaned out during inspection. **Corrected On-Site**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths at sushi station on prep table. Operator put in sushi bucket. **Corrected On-Site**
21-12-4
43
Sep 18, 2025
Food-Licensing Inspection
No violations found.
100
Sep 9, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator went through a renovation stated nothing structural has change just updated look, wiring and plumbing. No plans on file for location to verify. **Warning**
51-16-7
90
Nov 20, 2023
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach-in cooler across from cook line, Alfredo (64F - Cold Holding, 2nd temp 43 with 1 hr time lapse); marinara (54F - Cold Holding, 2nd temp 39F with 1 hr time lapse) Operator stated food had been in cooler for 2 hours and put them both in the walk-in freezer. In first walk-in cooler, homemade marinara (44,45F - Cold Holding) Marinara was made 3 days prior. Operator discarded both containers of marinara. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to grill, marinara (114F - Hot Holding, reheated to 200F) Operator stated marinara had been heated approximately 2 hours prior and reheated it during inspection. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In first walk-in cooler, homemade marinara (44,45F - Cold Holding) Marinara was made 3 days prior. Operator discarded both containers of marinara.
01B-02-5
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. Emailed operator document during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In corner across from dish machine, ice plate inside of ice machine has mold-like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink across from cook line. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. On cook line on bottom shelf, plastic container with no handle used as scoop in container of breading. Employee removed container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen have dust buildup. **Repeat Violation**
36-34-5
Basic - Clean linens stored on floor. In liquor closet, multiple bags of clean linens stored on floor. Operator moved linens during inspection. **Corrected On-Site**
21-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator document during inspection.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle reach-in cooler across from cook line missing ambient thermometer.
05-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floors throughout kitchen. **Repeat Violation**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In first walk-in cooler, case of unwashed cabbage stored of bag of cut ready to potatoes. Operator moved bag of potatoes. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In first walk-in cooler, multiple shelves have rust accumulation.
14-17-4
Basic - Water leaking from pipe and/or faucet/ Next to dish machine, hand washing sink leaking water.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink, wet mop stored in bucket. Operator moved mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Behind bar, sanitizer bucket stored on floor. Employee removed bucket from floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage area across from metal shelf, bulk container of sugar and bulk container of flour not properly labeled. Employee labeled flour and sugar during inspection. **Corrected On-Site**
02D-01-5
26
Nov 8, 2022
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one can of condensed milk with crease dent along rim. Employee discarded can during inspection. **Corrected On-Site**
01B-01-4
High Priority - Employee washed hands with no soap. Observed employee not using soap when using handwash sink. Operator had employee rehash his hands during inspection.
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In second walk-in cooler observed pan of chicken stored over pan of fish. In second walk-in cooler observed ground beef and blade tenderized steaks stored of whole intact muscle beef. Employee moved items to correct storage during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers observed, marinara (51F - Cold Holding). Employee stated marinara was left out on counter for 30 minutes during rush two hours prior to temperature and placed into walk-in cooler. In server reach-in salad cooler observed, boiled eggs (48F - Cold Holding). Employee stated eggs were placed in cooler after rush less than one hour prior to temp and placed in walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels/mechanical hand drying device or soap provided at handwash sink. At handwash sink on back line prep area observed no paper towels. At handwash sink on end of cook line near kitchen exit by bathrooms observed with no soap. Operator stocked both during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of degreaser on shelf next to walk-in cooler door. Employee labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk without open date mark. Employee stated milk was opened prior day and labeled with correct date. **Corrected On-Site**
02C-03-5
Basic - Single-service articles improperly stored. Observed togo cups in wine room stored on floor. Employee moved cups during inspection. **Corrected On-Site**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire kitchen area observed unsealed concrete floor. **Repeat Violation**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed multiple cases of unwashed produce stored over prepped bags of ready to eat lettuce and cut and bagged potatoes. Employee began moving items during inspection. **Corrective Action Taken**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In back prep area observed sanitizer at 0ppm. Remade and observed at 200ppm. **Corrected On-Site**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple c idling vents throughout kitchen with dust buildup. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Handicapped stall in womens restroom observed with trash can and no lid.
32-12-5
Basic - Employee eating in a food preparation or other restricted area. On cook line observed multiple employee drinks stored over reach-in coolers. Employee moved drinks during inspection. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored over food items in dry storage area. Employee removed items during inspection. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Multiple areas throughout kitchen area observed with standing water.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer observed ice buildup on floor and under shelves. **Repeat Violation**
14-69-4
25
Aug 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Black Molly Grill last inspected?
The most recent health inspection at The Black Molly Grill on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at The Black Molly Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Black Molly Grill.
How does The Black Molly Grill compare to other restaurants in St. Augustine?
The Black Molly Grill most recently scored 82 out of 100, which is about the same as the St. Augustine average of 81.
Has The Black Molly Grill's inspection record improved over time?
Yes. Recent inspections at The Black Molly Grill have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Black Molly Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Black Molly Grill inspected?
Based on the inspection history on file, The Black Molly Grill is inspected around two times per year on average.
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