HAYSTAX RESTAURANT

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live under bread table. -4 live under double door silver refrigerator. -1 live on floor at wait station. -1 live on Saran Wrap roll. -3 live by water pump at kitchen entrance. - From follow-up inspection 2026-05-23: 2 live found in employee bathroom Manager killed Time Extended

High Priority - Roach activity present as evidenced by live roaches found. -1 live under bread table. -4 live under double door silver refrigerator. -1 live on floor at wait station. -1 live on Saran Wrap roll. -3 live by water pump at kitchen entrance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sausage 58f, Coleslaw 52f, Cut tomato 55f, Ham 54f, Sausage 54f. Sausage 47f, Waffle batter 46f Less than 4 hours. Advised to rapid chill.

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, home fries. Operator determined correct time. Corrected On-Site

Basic - Dead roaches on premises. -3 dead to right corner of cook line. -8 dead under shelving at wait station.

Basic - Floor soiled/has accumulation of debris. -Walk in freezer.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill. -Shelving under grill.

High Priority - Live, small flying insects found 6 small flying insects by ice machine Warning

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

High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked egg in walk in cooler.See stop sale.

High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf next to sauces. Operator removed. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with boxes and trash can operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Rags stored in hand washing sink. Operator removed. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling tile missing dish area

Basic - Dead roaches on premises. 1 under dishwasher Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line.

Basic - Floors not constructed to be easily cleanable. Floor in dining area. Floor in the kitchen Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Gaskets through out Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen Corrected On-Site

Basic - Single-service articles improperly stored. Cups on floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at prep area. Repeat Violation

Basic - Utensils in poor condition. Chipped plates

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink.

Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand washing sink.

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)

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

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen area. Operator chained. Corrected On-Site

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

Basic - Dead roaches on premises. One in back kitchen area. Operator removed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator provided. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator provided. Corrected On-Site

Basic - Equipment in poor repair. Gasket on walk in freezer Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. In front of reach in cooler at cook line. Operator cleaned. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Floor in the kitchen Floor by ice machine Floor in dish area Repeat Violation

Basic - Food stored on floor. In wall in freezer. Operator removed. Corrected On-Site

Basic - Light not functioning. One light at cook line. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line. Operator cleaned. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler Repeat Violation

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

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

Intermediate - Handwash sink used for purposes other than handwashing. - food debris in hand sink at kitchen entry

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/

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom facility in disrepair. -unial in men's restroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom.

Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located next to soda rack Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - top go bags

Basic - Duct tape used to repair nonfood-contact surface. - bottom reach in freezer door.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

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

Basic - Floor soiled/has accumulation of debris. - under all equipment in kitchen - walk-in floor Repeat Violation

Basic - Floors not constructed to be easily cleanable. - on cooks line - dish machine area

Basic - In-use ice bucket stored on soiled surface between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. - ovens on cooks line.

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

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf with clean containers in kitchen area.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. Can opener

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located at bag n box rack Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. Ovens on cooks line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Fry station Exterior of ice machine. Dish trays

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding unit on cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored on expo.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked potatoes. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment on cooks line.

Basic - Worn, torn and/or soiled floors/carpeting. Floor under cooking equipment on cooks line.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and woman's bath room.

Basic - Covered waste receptacle not provided in employees bathroom.