HAYSTAX RESTAURANT

Name: HAYSTAX RESTAURANT
Address: 2744 W OLD HWY 441, MOUNT DORA, FL, 32757, US
Rating: 82

2744 W OLD HWY 441, MOUNT DORA, FL 32757

License #4509036

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

July 23, 2026 · 17 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HAYSTAX RESTAURANT in MOUNT DORA currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has detailed violation rows for 12 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 23, 2026 shows 12 observation rows: 3 critical, 0 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

HAYSTAX RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour at the end of cook line.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-49-6] Standing water in bottom of reach-in-cooler. In both reach in coolers at the end of cook line.
[41-15-5] 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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both Reach in coolers at the end of cook line soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours Sausage links (57F - Cold Holding); Shredded Cheese (50F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours Sausage links (57F - Cold Holding); Shredded Cheese (50F - Cold Holding)