HAYSTAX RESTAURANT

Name: HAYSTAX RESTAURANT
Address: 2744 W OLD HWY 441, MOUNT DORA, FL, 32757, US
Rating: 66

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

66 Grade F / 100

Failing Health Score

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Quick take

HAYSTAX RESTAURANT in MOUNT DORA currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 41 total violations — 8 critical, 4 major, 29 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[16-03-4] Accumulation of debris inside warewashing machine.
[36-36-4] Ceiling tile missing dish area
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line.
[36-12-4] Floors not constructed to be easily cleanable. Floor in dining area. Floor in the kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Gaskets through out
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler at prep area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe at hand washing sink.
[22-02-4] 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

Warning Issued
[01B-02-5] 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)
[24-05-4] 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.
[08B-38-4] Food stored on floor. In wall in freezer. Operator removed.
[22-02-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line. Operator cleaned.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket next to open container of sugar on shelf at cook line. Operator removed.
[35A-03-4] Dead roaches on premises. One in back kitchen area. Operator removed.
[36-62-4] Light not functioning. One light at cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator provided.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
[03A-02-5] 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In back kitchen area. Operator chained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven at cook lone. Fan guard in walk in cooler

Community reaction

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Community pulse