Molly Goodheads
400 Orange Ave, Ozona, FL 34660 · Permanent Food Service · License 6209036
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (no follow-up needed), 2 intermediate, 8 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 108oz of red drum thawed in vacuum sealed bag. Bag states to remove from package before thawing.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Surface of oyster shucker soiled
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Patricia Castaneda
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Labels of butter and sauces unlabeled in kitchen. Operator added labels.
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 108oz of red drum thawed in vacuum sealed bag. Bag states to remove from package before thawing.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven handle in kitchen. Operator loved tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on prep tables throughout kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee not wearing beard guard in kitchen. Operator had employee place on beard guard.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grate of soda machine soiled
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups wet nesting near soda machine
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
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