DirtyFLRestaurant Inspection Data

HASH HOUSE A GO GO

Health inspection records show HASH HOUSE A GO GO in ORLANDO has 10 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 10 reports on file

5350 International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 10 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13624964

Met Inspection Standards

2 int, 1 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole underneath hand sink in prep area - From follow-up inspection 2026-02-11: **Time Extended**
  • 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu advertising "Amish" bread invoice shows brioche bread, no identification on plastic bag of bread Admin Complaint - From follow-up inspection 2026-02-11: **Time Extended**
  • 52-02-4:Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. Menu shows freshly squeezed orange juice , location serving commercial processed juice. observed commercially processed store bought orange juice more than 12 hours. Admin Complaint - From follow-up inspection 2026-02-11: **Time Extended**

2/3/2026· 1mo ago

Visit ID: 13484944

Follow-up Inspection Required

3 high, 3 int, 9 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind equipment on cooks line Entire dish room area
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Basting brush in clean equipment area
  • 36-24-5:Basic - Hole in or other damage to wall. Hole underneath hand sink in prep area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 79F water on cooks line Soda nozzle, employee discarded and changed water temp was 140F Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach over ready to eat diced red onions in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish machine area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Several pipes in dish machine leaking in floor , under dish machine area , Warning
  • 28-02-4:Basic - drainage not disposed of according to law. Leakage of water coming out of several locations under dish machine area located, not properly draining. Warning
  • 22-41-4: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. Bar dish machine 0ppm chlorine , operator informed employees to clean and sanitize bar equipment in back dish machine Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee dropped portion of mash potatoes on prep table, scooped back up and put in container of cooked mash potatoes to bring to line , operator had employee discard product
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours breaded chicken (47F - cold holding ) Employee was notified to put in reach in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled /stained with food debris, mold-like substance or slime. White cutting boards on cooks line Soda nozzle on bar area Repeat Violation
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Menu advertising "Amish" bread invoice shows brioche bread, no identification on plastic bag of bread Admin Complaint
  • 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Menu shows freshly squeezed orange juice , location serving commercial processed juice. observed commercially processed store bought orange juice more than 12 hours. Admin Complaint

8/15/2025· 6mo ago

Visit ID: 13484390

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station Repeat Violation - From follow-up inspection 2025-08-15: **Time Extended**

8/6/2025· 7mo ago

Visit ID: 10912513

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 4-1-25
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans
  • 14-12-4:Basic - Utensils in poor condition. Plastic lexon with cheese in walk in cooler cracked Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster at th3 bar Manager hooked it up Corrected On-Site
  • 08A-17-6:High Priority - Raw animal country fired steak not properly separated from ready to eat sweet potato fries based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer on prep kitchen cooked sausage links (114 - Hot Holding) Less than four hours Placed in oven for temperature recovery Was 177F 10 minutes later Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar chlorine 200+ Warning
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station Repeat Violation

3/7/2025· 1y ago

Visit ID: 10768576

Met Inspection Standards

3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Warning - From follow-up inspection 2025-03-07: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers, stainless steel containers, beverage, and lids throughout kitchen. Beverage glasses in beverage area. Repeat Violation Warning - From follow-up inspection 2025-03-07: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F. Warning - From follow-up inspection 2025-03-07: **Time Extended**

1/29/2025· 1y 1mo ago

Visit ID: 8834297

Follow-up Inspection Required

12 high, 5 int, 24 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to manager's office Repeat Violation Warning
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on chicken dredge station Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse at bar counter over reach in cooler. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever preparing dish garnishes wearing watch. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers, stainless steel containers, beverage, and lids throughout kitchen. Beverage glasses in beverage area. Repeat Violation Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in walk-in freezer. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Multiple holes in walls throughout kitchen. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container soiled at beverage station Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on steam table handle Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F. Warning
  • 36-62-4:Basic - Light not functioning.Walk in cooler and under hood suppression system. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at prep line unwashed before slicing operator washed avocados Bananas at bar unwashed before slicing .Operator discarded cut banana **Corrective Action Taken** Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar by alcohol bottles. And next to single serve utensils at expo station. Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination lids at beverage station and bar not inverted. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-freezer. Warning
  • 08B-12-5:Basic - Stored food not covered open package of flour and spices in storage room. Warning
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed tomatoes stored next to cooked pasta. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwashing machine. Warning
  • 21-07-4:Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength.0 ppm. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 - 28 oz fire roasted tomoates Warning
  • 22-41-4: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.O ppm at bar and kitchen.Technician arrived.Afterwards 100 ppm. Corrected On-Site Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Garnish tray at bar uncovered. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cookline removed gloves, touched clothing, regloved and engaged in preparing food without washing hands. Cook left cookline retrieved spices from storage room, returned to cookline and engaged in preparing food without washing hands. Operator coached employees on hand washing procedures Corrected On-Site Warning
  • 22-43-4:High Priority - Lactic sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,272 ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to cooked chorizo in walk-in cooler Raw shelled eggs over shredded cheese in walk-in cooler Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta in walk-in cooler dated 1-20-25 over 8 days. Operator discarded. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bar employee touched directly dishes and engaged in serving drinks without washing hands. Operator coached employee to wash hands Corrected On-Site Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator held overnight, lettuce (47F - Cold Holding). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 61F - Cold Holding) less than 2 hours. operator placed in freezer for quick chill. lettuce (48F - Cold Holding) over night. Operator discarded .Stop Sale. Warning
  • 29-34-4:High Priority - Vacuum breaker is not at correct location at hose Bibb. Warning
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooklines, at bar, at chicken dredge station. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using Hand wash sink instead of cookline to clean utensils. Manager coached employee hand wash sink is only for hand washing **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar hand wash sink. Corrected On-Site Warning

7/19/2024· 1y 7mo ago

Visit ID: 8721139

Met Inspection Standards

2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to managers office.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container in dry storage Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By back door.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35A-03-4:Basic - Dead roaches on premises. -one in light shield ware washing area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clear containers on dish drying rack Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers by the bar and in the kitchen
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area and prep line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to frying pans by cooks line Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Short and longer white cutting board in the kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle at front counter by greeter stand. Corrected On-Site Repeat Violation

1/31/2024· 2y 1mo ago

Visit ID: 8602703

Met Inspection Standards

1 high, 3 int, 13 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage room ceiling tiles in need of repair. - From follow-up inspection 2024-01-31: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon - From follow-up inspection 2024-01-31: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen. - From follow-up inspection 2024-01-31: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar - From follow-up inspection 2024-01-31: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall in dry storage room. - From follow-up inspection 2024-01-31: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer - From follow-up inspection 2024-01-31: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in kitchen on cooks line above range stoves. - From follow-up inspection 2024-01-31: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty. - From follow-up inspection 2024-01-31: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar - From follow-up inspection 2024-01-31: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-31: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink in prep room leaking water. - From follow-up inspection 2024-01-31: **Time Extended**
  • 21-44-1:Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean equipment at servers side station. - From follow-up inspection 2024-01-31: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler. - From follow-up inspection 2024-01-31: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Fruits in the bar not covered. - From follow-up inspection 2024-01-31: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Fryer in kitchen interior soiled. 2.Can opener 3. Scoop handle in flour in dry storage room. 4. Cutting boards by dish room area 5.Soda nozzle at the bar soiled. 6.Ice machine by servers side station 7. Plastic bar fluted glassware - From follow-up inspection 2024-01-31: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar - From follow-up inspection 2024-01-31: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022 - From follow-up inspection 2024-01-31: **Time Extended**

1/30/2024· 2y 1mo ago

Visit ID: 8506787

Follow-up Inspection Required

2 high, 3 int, 13 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage room ceiling tiles in need of repair.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar
  • 36-24-5:Basic - Hole in or other damage to wall in dry storage room.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer
  • 36-62-4:Basic - Light not functioning in kitchen on cooks line above range stoves.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar
  • 33-16-4:Basic - Open dumpster lid.
  • 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink in prep room leaking water.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean equipment at servers side station.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Fruits in the bar not covered.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. salmon per menu Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Fryer in kitchen interior soiled. 2.Can opener 3. Scoop handle in flour in dry storage room. 4. Cutting boards by dish room area 5.Soda nozzle at the bar soiled. 6.Ice machine by servers side station 7. Plastic bar fluted glassware
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022

9/22/2023· 2y 5mo ago

Visit ID: 8343192

Met Inspection Standards

4 high, 10 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In room that walk in cooler has been removed from
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple across cook line and dish area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board while cutting produce Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in plastic bag in reach in cooler on cookline over raw chicken. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of mixer Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In prep area behind oven
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top section of tea machine
  • 36-64-5:Basic - Objectionable odors in walk in cooler for bar. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 4 large tires in area where walk in gas need removed and liquor and syrups are being stored.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Removal of front walk in cooler, leaving walls exposed with insulation. Liquor stored in room
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First test on machine 155F 2nd test- 159F **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee tied shoes, and immediately returned to getting clean pans from storage shelf. **Corrective Action Taken**
  • 03F-02-5: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. Batters on line, operator was able to determine time
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In unit less than 1 hour per operator. sausage link (115-120F Re check- 186F Corrected On-Site