Greg's Haystax
Last inspected: Nov 21, 2025
100
Score
Across the available record, Greg's Haystax has nine inspections on file, the first dated 2022. The most recent visit was on Nov 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
Looking across the full record, “time/temperature control for safety food thawed” is the recurring theme, flagged three times.
The city-wide average for Umatilla sits at 84, putting Greg's Haystax on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm. **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. -#10 of jalapeños. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 70f. Less than 4 hours. Advised to rapid chill or put on time plan. **Warning**
03A-02-5
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/ **Warning**
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Taco meat. **Warning**
02C-04-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink by ware wash. **Warning**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Steaks at room temperature. **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour at wait station. **Corrected On-Site** **Warning**
02D-01-5
45
Jul 16, 2025
Routine - Food
No violations found.
100
Jun 27, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Cooked Chicken (48F - Cold Holding)
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm **Warning**
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200+. Operator changed water rechecked 50 ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior Cooked Chicken (48F - Cold Holding)
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Taco meat in walk in cooler. Operator date mark **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled
22-02-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish drying shelf in the kitchen
24-08-4
39
Oct 17, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut tomato. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -White spray bottle.
41-17-4
Basic - Wood food-contact surface not properly sealed. In warewash.
14-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
58
Mar 25, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Dec 22, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
70
Mar 24, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
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. Eggs, Hashbrowns. Manager determined correct time. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In warewash. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Fish in standing water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table. **Corrected On-Site**
12B-07-4
58
Dec 29, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation**
12A-02-4
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. Cooked onions. Manager determined correct time. **Corrected On-Site**
03F-02-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table by microwave.
21-44-1
Basic - Food stored on floor. -Steak in walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Sausage links at room temperature. **Corrected On-Site**
06-01-5
61
Frequently Asked Questions
When was Greg's Haystax last inspected?
The most recent health inspection at Greg's Haystax on file is from Nov 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Greg's Haystax?
Across the inspection record, “time/temperature control for safety food thawed” has been cited three times, more than any other issue at Greg's Haystax.
How does Greg's Haystax compare to other restaurants in Umatilla?
Greg's Haystax most recently scored 100 out of 100, which is higher than the Umatilla average of 84.
Has Greg's Haystax's inspection record improved over time?
Yes. Recent inspections at Greg's Haystax have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Greg's Haystax means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Greg's Haystax inspected?
Based on the inspection history on file, Greg's Haystax is inspected around three times per year on average.
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