HAYSTAX RESTAURANT
2744 W OLD HWY 441
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
4
Intermediate
1
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employees restroom
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - bracelets **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. - reach in freezer on cooks line.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. - walk-in cooler and freezer floors.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. - cooks line. - dish area.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line **Repeat Violation**
- 36-62-4:Basic - Light not functioning. - 1 light in hood system
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment on cooks line.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - sausage gravy dated 4/5. Operator discarded. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw sausage links 54° Per operator set less than 30 minutes. Operator place in freezer for quick cool. -new temp 39°
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitize tablets stored with cleaner hanging next coffee mugs **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - electric slicer - white cutting board on cooks line
Food safety inspection conducted on 4/17/2025 revealed 17 total violations (4 high priority, 1 intermediate, 12 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - on cooks line - dish machine area - From follow-up inspection 2024-11-13: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-13: **Time Extended**
Food safety inspection conducted on 11/13/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
4
Basic
19
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 32-05-4:Basic - Bathroom facility in disrepair. -unial in men's restroom
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located next to soda rack **Corrected On-Site**
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - top go bags
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. - bottom reach in freezer door.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - candy and speaker on prep table across expo **Corrected On-Site** **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door next to men's restroom room and women's restroom. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - under all equipment in kitchen - walk-in floor **Repeat Violation**
- 36-12-4:Basic - Floors not constructed to be easily cleanable. - on cooks line - dish machine area
- 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. - ovens on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers, Flat top grill, microwaves - hood filters - exterior of ovens on cooks line. - dish washer trays **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cold holding right side of flat top grill. - reach in cold holding unit across Fryers. - reach in freezer on cooks line across ovens. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. **Repeat Violation**
- 03F-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 control cannot be determined. - operator place time make. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line and across expo -Electric slicer **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - food debris in hand sink at kitchen entry
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire
Food safety inspection conducted on 11/5/2024 revealed 24 total violations (1 high priority, 4 intermediate, 19 basic).