The Black Molly Grill
Last inspected: Aug 5, 2025
86
Score
Public records show five inspections at The Black Molly Grill stretching back to 2024. Inspectors last stopped by on Aug 5, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around 10 violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Compared to the broader St. Augustine restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. **Repeat Violation** - From follow-up inspection 2025-08-05: Still soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on line wearing jewelry. - From follow-up inspection 2025-08-05: Not observed. **Time Extended**
13-07-4
86
Aug 4, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line calamari (57F - Cold Holding); haddock (50F - Cold Holding); sliced cheese (52F - Cold Holding) pico (48F - Cold Holding); ham (46F - Cold Holding); Cole slaw (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomatoes in dry storage area.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Scallops in walk in cooler dated 7/26.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Scallops dated 7/26 in walk in cooler.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. **Repeat Violation**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on line wearing jewelry.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers wet nesting on shelving. Operator took to dish. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment handle. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container with white substance not labeled. Operator labeled sugar. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice machine drop area soiled. **Repeat Violation**
22-20-5
39
Mar 20, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook cooking proteins then change gloves without washing hands. Addressed and cook washed his hands then placed gloves on. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; Burger 51F; ( - Cold Holding). Person in charge placed inside reach in cooler. At middle reach in cooler; Feta 56F, roasted Feta 56F, roaste tomatoes 69F, clams 51F; ( - Cold Holding) tomatoes 69F, clams 51F; ( - Cold Holding). Added to **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line; Onions 82F; ( - Hot Holding). Person in charge discarded. Onions placed on time control. Lemon butter 132F, reheated to 136F; ( - Hot Holding) **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled underneath blade. Person in charge had slicer cleaned. **Corrected On-Site**
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Cook had tongs wrapped in rubber bands holding a cloth. Person in charge removed all items and got new tongs. **Corrected On-Site**
14-14-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for newer staff.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on ice plate.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on side of table. Person in charge discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server station are wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
10-20-4
35
Jul 23, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
52
Feb 13, 2024
Food-Licensing Inspection
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 Aug 5, 2025. The public record contains five 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 two 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 86 out of 100, which is higher than 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 two violations per visit, down from roughly 10 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.
Nearby Restaurants