DirtyFLRestaurant Inspection Data

HAYSTAX RESTAURANT

2744 W OLD HWY 441

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

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.