Haylyn's Drink Station and More
50 W Orange Ave Unit 1, Eustis, FL 32726 · Mobile Food Dispensing Vehicle · License 4550795
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 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 visitAug 12, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator washed dishes and then scooped empanada, explained to her and she washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds.
Do not use equipment/utensils not properly sanitized. Operator placed chlorine, rolled container that she just washed for 3 seconds (not immersed) and took it out as clean, explained to her and she placed it back for 20 seconds
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
+200 ppm chl in triple sink, test strip turned blackish, explained to her, she diluted it to 200 ppm
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
Has one from 100-400f only, explained to her and
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee placed napkins
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk container, operator stated it's sugar
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed strawberries on shelf above cut watermelon, reach in cooler, explained to her
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
77f water for utensils used for fruit including a masher for watermelon, explained to her
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.