HASH HOUSE A GO GO
5350 INTERNATIONAL DR, Orlando FL 32819 · 407-370-4646
Last inspected Jul 27, 2026 · 12 visits since September 2023
JUL 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026023065 | Feb 3, 2026 | Jun 10, 2026 | $400 |
| 4--2023020304 | Jan 13, 2023 | May 4, 2023 | $200 |
Inspection history
12 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees all expired 4/11/26 1 expired 8/24/25
Cove molding at floor/wall juncture broken/missing. Under hand sink across from prep fryers
Trash receptacles not provided where needed in establishment. Near handwash sink in dish area
Jul 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under dish machine
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 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked turkey patties reach in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill. Pasteurized shell eggs (62 F - Cold Holding) chicken salad (49F - Cold Holding) cut lettuce (53F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting lards near fryer Dicer Tomato slicers
Identity of food or food product misrepresented. "Amish" Bread on menu, bread bag in kitchen does not identify as Amish.
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees all expired 4/11/26 1 expired 8/24/25
Spray bottle containing toxic substance not labeled in bar
chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths expired chlorine
Accumulation of debris on exterior of warewashing machine bar
Bowl or other container with no handle used to dispense food. So gar in server area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents prep area in liquor area Ceiling tiles not tight fitting over dishwasher
Cove molding at floor/wall juncture broken/missing. Under hand sink across from prep fryers
Cutting board has cut marks and is no longer cleanable. Green and red on utensil rack
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. Exterior mixer rusted
Floor area(s) covered with standing water. Dish area
Floors not maintained smooth and durable. Grout missing in dishwasher area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black cart soiled Exterior glass racks in kitchen
Old labels stuck to food containers after cleaning. Pitchers top shelf dish area and plastic inserts on utility rack
Plumbing system in disrepair. Mop room leaking faucet Water leaking under pre rinse
Single-service articles improperly stored. Napkins stored on floor server area
Trash receptacles not provided where needed in establishment. Near handwash sink in dish area
Working containers of food removed from original container not identified by common name.sugar in server area
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Identity of food or food product misrepresented. Menu advertising "Amish" bread invoice shows brioche bread, no identification on plastic bag of bread
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.
Hole in or other damage to wall. Hole underneath hand sink in prep area
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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
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
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
Food-contact surface soiled /stained with food debris, mold-like substance or slime. White cutting boards on cooks line Soda nozzle on bar area
Identity of food or food product misrepresented. Menu advertising "Amish" bread invoice shows brioche bread, no identification on plastic bag of bread
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.
Equipment and utensils not properly air-dried - wet nesting. In dish machine area
Floor soiled/has accumulation of debris. Floors behind equipment on cooks line Entire dish room area
Food-contact surface not smooth and easily cleanable. Basting brush in clean equipment area
Hole in or other damage to wall. Hole underneath hand sink in prep area
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
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach over ready to eat diced red onions in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish machine area
Water leaking from pipe and/or faucet/handle. Several pipes in dish machine leaking in floor, under dish machine area,
drainage not disposed of according to law. Leakage of water coming out of several locations under dish machine area located, not properly draining.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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.
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
Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar chlorine 200+
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station
Current Hotel and Restaurant license not displayed. 4-1-25
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans
Utensils in poor condition. Plastic lexon with cheese in walk in cooler cracked
Waste line missing at soda gun holster at th3 bar Manager hooked it up
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Equipment and utensils not properly air-dried - wet nesting. Clear containers, stainless steel containers, beverage, and lids throughout kitchen. Beverage glasses in beverage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 41 recorded, 12 high priority.
12 High priority5 Intermediate24 Basic
Show 41 findings ▾
Dented/rusted cans present. See stop sale. 3 - 28 oz fire roasted tomoates
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.
Displayed food not properly protected from contamination. Garnish tray at bar uncovered.
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
Lactic sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,272 ppm.
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
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.
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
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator held overnight, lettuce (47F - Cold Holding).
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.
Vacuum breaker is not at correct location at hose Bibb.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooklines, at bar, at chicken dredge station.
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
No paper towels or mechanical hand drying device provided at handwash sink in beverage area.
Soap dispenser at handwash sink not working/unable to dispense soap at bar hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to manager's office
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Cutting board has cut marks and is no longer cleanable on chicken dredge station
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever preparing dish garnishes wearing watch.
Equipment and utensils not properly air-dried - wet nesting. Clear containers, stainless steel containers, beverage, and lids throughout kitchen. Beverage glasses in beverage area.
Floor tiles missing and/or in disrepair in walk-in freezer.
Hole in or other damage to wall. Multiple holes in walls throughout kitchen.
In-use ice scoop stored on soiled surface between uses. Ice scoop container soiled at beverage station
In-use tongs stored on equipment door handle between uses. Tongs on steam table handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F.
Light not functioning.Walk in cooler and under hood suppression system.
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
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.
Single-service articles not stored inverted or protected from contamination lids at beverage station and bar not inverted.
Standing water in bottom of reach-in-freezer.
Stored food not covered open package of flour and spices in storage room.
Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed tomatoes stored next to cooked pasta.
Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust behind dishwashing machine.
Wiping cloth lactic acid sanitizing solution not at proper minimum strength.0 ppm.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Short and longer white cutting board in the kitchen.
Spray bottle containing toxic substance not labeled. Bottle at front counter by greeter stand.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to managers office.
Bowl or other container with no handle used to dispense food. In flour container in dry storage
Cove molding at floor/wall juncture broken/missing. By back door.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. -one in light shield ware washing area
Equipment and utensils not properly air-dried - wet nesting. -Clear containers on dish drying rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers by the bar and in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area and prep line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to frying pans by cooks line
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Fruits in the bar not covered.
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
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage room ceiling tiles in need of repair.
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
Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar
Hole in or other damage to wall in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer
Light not functioning in kitchen on cooks line above range stoves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar
Open dumpster lid.
Plumbing system in disrepair. Handwashing sink in prep room leaking water.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Displayed food not properly protected from contamination. Fruits in the bar not covered.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. salmon per menu
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
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage room ceiling tiles in need of repair.
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
Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar
Hole in or other damage to wall in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer
Light not functioning in kitchen on cooks line above range stoves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar
Open dumpster lid.
Plumbing system in disrepair. Handwashing sink in prep room leaking water.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
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
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.
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
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
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
Cutting board has cut marks and is no longer cleanable. Multiple across cook line and dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board while cutting produce
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.
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
Floor area(s) covered with standing water. In prep area behind oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top section of tea machine
Objectionable odors in walk in cooler for bar.
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.
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.