DirtyFLRestaurant Inspection Data

HAYSTAX RESTAURANT

Based on 8 health inspections, HAYSTAX RESTAURANT in MOUNT DORA has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

2744 W OLD HWY 441

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13521554

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on walk in freezer Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-09-17: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor in the kitchen Floor by ice machine Floor in dish area Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One light at cook line. Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven at cook lone. Fan guard in walk in cooler Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10903549

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen area. Operator chained. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on dish rack at the end of cook line. Open inverted. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. One in back kitchen area. Operator removed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator provided. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator provided. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on walk in freezer Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In front of reach in cooler at cook line. Operator cleaned. Corrected On-Site
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in the kitchen Floor by ice machine Floor in dish area Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In wall in freezer. Operator removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One light at cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven at cook lone. Fan guard in walk in cooler Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Operator cleaned. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line. Operator cleaned. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cut lettuce (48F - Cold Holding); Cole Slaw (47F - Cold Holding); Diced Sausage (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Cut lettuce (48F - Cold Holding); Cole Slaw (47F - Cold Holding); Diced Sausage (50F - Cold Holding) Per operator less than 4 hours. Moved to freezer for quick cooling. Shredded Cheese (47F - Cold Holding); Diced Ham (48F - Cold Holding Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket next to open container of sugar on shelf at cook line. Operator removed. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Fryer baskets at cook line Can opener soiled. Slicer at the end of cook line. Soda nozzle at front counter. Operator cleaned. Corrected On-Site Repeat Violation

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10713108

  • 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

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10712518

  • 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**

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8759954

  • 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

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8443354

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on cooks line Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under all cooking equipment on cooks line.
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil next to electric slicer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - front ice bin at drink station at front counter. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters - exterior of all cooking equipment on cooks line. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cold holding unit on cooks line Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - bags of diced ham and diced sausage set out at room temperature. Operator placed under running water. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind all cooking equipment Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - cook changed gloves after cracking eggs
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter pats 64° operator stated butter was set 1 hour. Operator place butter in walk-in cooler for quick cool. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board across expo - white cutting board on cooks line. - can opener -Electric slicer Repeat Violation

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8442892

  • N/A:No Violations Were Observed

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8389601

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located at bag n box rack Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 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. Microwave on cooks line. Ovens on cooks line
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry station cold holding unit on cooks line. White refrigerator on expo. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Fry station Exterior of ice machine. Dish trays
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding unit on cook line.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored on expo.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked potatoes. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment on cooks line.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor under cooking equipment on cooks line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf with clean containers in kitchen area.
  • 02C-03-5: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. Chocolate milk Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. Can opener
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.