DirtyFLRestaurant Inspection Data

MOLLY GOODHEADS

Health inspection records show MOLLY GOODHEADS in OZONA has 5 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 5 reports on file

400 ORANGE AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

1/13/2026· 3mo ago

Visit ID: 10930529

Met Inspection Standards

1 high, 1 int, 13 basic

  • 22-20-5: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,
  • 36-06-4: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
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line.
  • 12B-07-4: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
  • 40-06-5: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
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups near ware washing area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
  • 14-34-4: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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine soiled with debris.
  • 12B-13-4: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
  • 14-33-4: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.
  • 29-49-6: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
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle unlabeled.
  • 08A-05-6: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
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rusted surface in back of exterior of ice machine.

5/16/2025· 11mo ago

Visit ID: 10740929

Met Inspection Standards

2 high, 1 int

  • 22-41-4: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. 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
  • 03A-02-5: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
  • 31A-11-4: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

12/11/2024· 1y 4mo ago

Visit ID: 8752352

Met Inspection Standards

1 int, 2 basic

  • 10-08-5:Basic - Mixing tin in contact with ice at bar. Scoop needed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish sink.

5/20/2024· 1y 11mo ago

Visit ID: 8537409

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tongs stored in hand wash sink. Operator removed tongs and educated staff. Corrected On-Site

10/26/2023· 2y 5mo ago

Visit ID: 8365772

Met Inspection Standards

3 high, 2 int

  • 22-41-4: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. 0ppm corrected to 50 ppm Corrected On-Site
  • 08A-05-6: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
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored above oysters. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.