Haystax Restaurant

2744 W Old Hwy 441, Mount Dora, FL 32757 · Permanent Food Service · License 4509036

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate, 12 basic (1 repeat); basic violations cost 12 at most
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

17 violations found

First visitJul 23, 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.
17 violations found:
- 4 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator more than 4 hours Sausage links (57°F - Cold Holding); Shredded Cheese (50°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator more than 4 hours Sausage links (57°F - Cold Holding); Shredded Cheese (50°F - Cold Holding)
  Repeat violation
  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.
  Raw shell eggs.See stop sale. Operator added time
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Over 500 +++ operator changed water. Rechecked 200 ppm
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets soiled. Can opener soiled.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour at the end of cook line.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Both Reach in coolers at the end of cook line soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Both Reach in cooler gaskets at the end of cook line soiled. Upright white cooler gaskets. Fan guards in walk in cooler.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  At hand washing sink next to ice machine.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  At hand washing sink in the kitchen. Operator fixed.
  Fixed on the spot
  Standing water in bottom of reach-in-cooler.
  In both reach in coolers at the end of cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles soiled.
  Floor soiled/has accumulation of debris.
  Floor in walk in freezer Floor at cook line.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
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.