Haystax Restaurant
Last inspected: Feb 24, 2026
61
Score
Public records show 11 inspections at Haystax Restaurant stretching back to 2023. Inspectors last stopped by on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited five times.
Compared to other Mount Dora restaurants (averaging 69), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior egg reach in soiled Interior microwave Can opener soiled Oven at the end of cook line. Interior white reach in Soda nozzles **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-24: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Ceiling tile missing dish area - From follow-up inspection 2026-02-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line. - From follow-up inspection 2026-02-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor in dining area. Floor in the kitchen **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Gaskets through out **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at prep area. **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink. - From follow-up inspection 2026-02-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand washing sink. - From follow-up inspection 2026-02-24: **Time Extended**
29-11-4
61
Feb 23, 2026
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf next to sauces. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects found 6 small flying insects by ice machine **Warning**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Collard Green in walk in cooler dated 2-13-26
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked egg in walk in cooler.See stop sale.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior egg reach in soiled Interior microwave Can opener soiled Oven at the end of cook line. Interior white reach in Soda nozzles **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with boxes and trash can operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Rags stored in hand washing sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Dead roaches on premises. 1 under dishwasher **Repeat Violation**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line.
36-73-4
Basic - Floors not constructed to be easily cleanable. Floor in dining area. Floor in the kitchen **Repeat Violation**
36-12-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Gaskets through out **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Cups on floor **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at prep area. **Repeat Violation**
29-49-6
Basic - Utensils in poor condition. Chipped plates
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand washing sink.
29-11-4
Basic - Ceiling tile missing dish area
36-36-4
21
Sep 17, 2025
Routine - Food
6 minor violations.
View 6 violations
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**
14-11-5
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**
35B-01-4
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**
36-12-4
Basic - - From initial inspection : Basic - Light not functioning. One light at cook line. **Repeat Violation** - From follow-up inspection 2025-09-17: **Time Extended**
36-62-4
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**
23-03-4
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**
14-17-4
74
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 15 minor violations.
View 19 violations
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)
01B-02-5
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**
41-10-4
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**
03A-02-5
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**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen area. Operator chained. **Corrected On-Site**
51-11-4
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**
24-05-4
Basic - Dead roaches on premises. One in back kitchen area. Operator removed.
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator provided. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator provided. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket on walk in freezer **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. In front of reach in cooler at cook line. Operator cleaned. **Corrected On-Site**
36-22-4
Basic - Floors not constructed to be easily cleanable. Floor in the kitchen Floor by ice machine Floor in dish area **Repeat Violation**
36-12-4
Basic - Food stored on floor. In wall in freezer. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Light not functioning. One light at cook line. **Repeat Violation**
36-62-4
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**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line. Operator cleaned. **Corrected On-Site**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler **Repeat Violation**
14-17-4
27
Apr 17, 2025
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
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**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-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°
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - sanitize tablets stored with cleaner hanging next coffee mugs **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - electric slicer - white cutting board on cooks line
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employees restroom
32-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - bracelets **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. - reach in freezer on cooks line.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. - walk-in cooler and freezer floors.
36-01-4
Basic - Floors not constructed to be easily cleanable. - cooks line. - dish area.
36-12-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line **Repeat Violation**
22-08-4
Basic - Light not functioning. - 1 light in hood system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment on cooks line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
27
Nov 13, 2024
Routine - Food
2 minor violations.
View 2 violations
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**
36-12-4
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**
14-17-4
90
Nov 5, 2024
Routine - Food
1 critical violation. 4 major violations. 19 minor violations.
View 24 violations
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**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - food debris in hand sink at kitchen entry
31A-11-4
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**
22-02-4
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/
53A-05-6
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
11-26-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom facility in disrepair. -unial in men's restroom
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located next to soda rack **Corrected On-Site**
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - top go bags
24-26-4
Basic - Duct tape used to repair nonfood-contact surface. - bottom reach in freezer door.
14-71-4
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**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
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**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under all equipment in kitchen - walk-in floor **Repeat Violation**
36-73-4
Basic - Floors not constructed to be easily cleanable. - on cooks line - dish machine area
36-12-4
Basic - In-use ice bucket stored on soiled surface between uses.
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. - ovens on cooks line.
22-08-4
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**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
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**
22-16-4
22
Feb 6, 2024
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - cook changed gloves after cracking eggs
12A-07-5
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**
03A-02-5
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**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under all cooking equipment on cooks line.
36-73-4
Basic - Food stored on floor. -Cooking oil next to electric slicer.
08B-38-4
Basic - Ice scoop handle in contact with ice. - front ice bin at drink station at front counter. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line **Repeat Violation**
22-08-4
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**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cold holding unit on cooks line **Repeat Violation**
22-16-4
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**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind all cooking equipment **Repeat Violation**
36-27-5
37
Sep 11, 2023
Routine - Food
No violations found.
100
Jul 12, 2023
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf with clean containers in kitchen area.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Admin Complaint**
50-17-3
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**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. Can opener
22-02-4
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.
53B-05-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located at bag n box rack **Corrected On-Site**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. Ovens on cooks line
22-08-4
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**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Fry station Exterior of ice machine. Dish trays
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding unit on cook line.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored on expo.
24-18-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked potatoes. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment on cooks line.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Floor under cooking equipment on cooks line.
36-10-4
27
Mar 13, 2023
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
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. 4 new hires
11-26-1
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan review hand sink must be add to kitchen area at pass thru window.
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and woman's bath room.
32-04-4
Basic - Covered waste receptacle not provided in employees bathroom.
32-12-5
67
Frequently Asked Questions
When was Haystax Restaurant last inspected?
The most recent health inspection at Haystax Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Haystax Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Haystax Restaurant.
How does Haystax Restaurant compare to other restaurants in Mount Dora?
Haystax Restaurant most recently scored 61 out of 100, which is lower than the Mount Dora average of 69.
Has Haystax Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Haystax Restaurant have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Haystax Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Haystax Restaurant inspected?
Based on the inspection history on file, Haystax Restaurant is inspected around four times per year on average.
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