HASH HOUSE A GO GO
13272 HARTZOG RD, Winter Garden FL 34787 · 407-205-0330
Last inspected Apr 13, 2026 · 7 visits since October 2023
MAY 24
NOV 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Sanitizer solution at the dispensing location exceeds the maximum concentration allowed.Operator has called the technician.Lactic acid,848 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked chicken,45 f held less than four hours transferred to reach in freezer for a quick chill.Afterwards,cooked chicken,40 f.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Diced tomatoes,48 f is covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Dipper well is soiled. Can opener holder is soiled.
Show the remaining 7 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Pasta in walk in freezer.
Accumulation of substance in the interior of the ice machine.
Cutting boards have cut marks and is no longer cleanable.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill and stove area have a residue build up. Residue build under the heat lamps in kitchen.
Reach-in cooler have accumulation of soil residues at the bottom of the reach in cooler at the bar.
Single-service articles not stored inverted or protected from contamination.Lids at servers station.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee handled soiled dishes and then handled clean dishes without without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.Salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f,pico de gallo,47,cheese sour cream,45 f held less than four hours transferred to walk in freezer for a quick chill.Afterwards,cheese,40 f,pico de gallo,39 f,sour cream,40 f.
Vacuum breaker is not at the correct location at hose Bibb.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling biscuits.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board are stained. Wedger has a food residue build up. Can opener is soiled. Interior of iced tea holder is soiled.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.71 f.Back line area.
Accumulation of substance in the interior of the ice machine.
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 in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Flour in dry storage area.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cooks line are soiled. Exterior of fryer cabinet at cooks line are soiled, Top back of fryer cabinets are soiled. Residue build under the heat lamps in kitchen.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination.Lids and soufflé cups in kitchen.
Unwashed radish stored with ready-to-eat pickles in walk in cooler.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server is wearing a watch handling food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a residue build up. Side of grill have a residue build up. Residue build under the heat lamps.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of front door.
Sanitizer bucket stored next to clean pots at the cooks line.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Wipe cloth fell on the ground cooked picked it up off ground and continued plateing food with no glove change or hand wash
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler date marked 11-29-24 Buttermilk Batter (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler date marked 11-29-24 Buttermilk Batter (49F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dish rack at dishwasher
Floor area(s) covered with standing water. Under 3 compartment sink. Manager mopped up water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven across from prep area soiled
Old labels stuck to food containers after cleaning. On metal pans on dish drying rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach and broccoli over cut melon in walk in cooler. Manager corrected.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Vacuum breaker is not at correct location at hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Can opener is soiled. Interior of fryer vat is soiled in kitchen. Coffee nozzles at the bar are soiled. Interior of spray hose at dishwashing area are soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Clean utensils not stored inverted or in a protected manner.
Clean utensils stored in a dirty container.
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Side of fryer station and grill guards are soiled in kitchen. Caulking is soiled by the three comp sink. Fans in the walk in cooler are soiled.
Old labels stuck to food containers after cleaning.
Unwashed rosemary stored with ready-to-eat melons in walk in cooler.
May 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority6 Intermediate12 Basic
Show 23 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.0 ppm.
Employee handled soiled dishes and then handled clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked tomatoes,48 f,cheese,47 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,cooked tomatoes,38 f,cheese,39 f.
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.Butter at servers station.
Vacuum breaker is not at correct location at hose bibb.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Can opener is soiled. Interior of fryer vat is soiled in kitchen. Coffee nozzles at the bar are soiled. Interior of spray hose at dishwashing area are soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Ham in walk in cooler.
Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
Spray bottle containing toxic substance not labeled.Degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Clean utensils not stored inverted or in a protected manner.
Clean utensils stored in a dirty container.
Employee with no beard guard/restraint while engaging in food preparation.
In-use utensil stored in iced water less than 135 degrees Fahrenheit.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Side of fryer station and grill guards are soiled in kitchen. Caulking is soiled by the three comp sink. Fans in the walk in cooler are soiled.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored on top of table at servers station.
Stored food not covered in walk in cooler.Polenta.
Unwashed rosemary stored with ready-to-eat melons in walk in cooler.
Wiping cloth sanitizing solution stored on the floor in kitchen.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate13 Basic
Show 24 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Bar dishmachine,afterwards 100 ppm.
Employee handled soiled dishes and then handled clean dishes without washing hands.
Employee touched head and then touched cutting board to prepare food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler.
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 Butter and cut melons at servers station.
Vacuum breaker missing is not at correct location at hose bibb.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers are handling ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea dispenser holder is soiled at servers station.Small cutting boards are stained. Can opener is soiled. Interior of fryer fats are soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.Glass cleaner at servers station.
Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. White cutting board at cooks line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
Floor area(s) covered with standing water.Dishwashing area. The
In-use utensil stored in standing ice in kitchen at cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled at dishwashing area. Side of grill and top of the back of the fryers are soiled.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored on top of table at servers station.
Single-service articles improperly stored.Coffee stirrers at servers station.
Single-service articles not stored inverted or protected from contamination. Coffee lids at servers station.
Spaces in ceiling throughout the establishment.
Unwashed dill stored over cut melons in the walk in cooler.
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.