Hash House a Go Go
Last inspected: Feb 11, 2026
78
Score
Hash House a Go Go has been inspected 12 times since 2022. The newest entry in the record is dated Feb 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 17 violations to closer to six violations per visit.
The most common issue across all inspections has been “food-contact surface soiled /stained with food debris”, showing up six times.
That falls roughly in the middle of the pack for Orlando restaurants. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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**
52-01-4
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**
52-02-4
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**
36-24-5
78
Feb 3, 2026
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
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**
22-41-4
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
01B-13-4
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**
03A-02-5
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**
22-02-4
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**
52-01-4
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**
52-02-4
Basic - Food-contact surface not smooth and easily cleanable. Basting brush in clean equipment area
14-13-4
Basic - Hole in or other damage to wall. Hole underneath hand sink in prep area
36-24-5
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**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach over ready to eat diced red onions in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish machine area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Several pipes in dish machine leaking in floor , under dish machine area , **Warning**
29-11-4
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**
28-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine area
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors behind equipment on cooks line Entire dish room area
36-73-4
30
Aug 15, 2025
Routine - Food
1 major violation.
View 1 violation
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**
22-02-4
90
Aug 6, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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**
08A-17-6
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**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar chlorine 200+ **Warning**
41-18-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on chicken breading station **Repeat Violation**
22-02-4
Basic - Current Hotel and Restaurant license not displayed. 4-1-25
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans
23-03-4
Basic - Utensils in poor condition. Plastic lexon with cheese in walk in cooler cracked **Corrected On-Site**
14-12-4
Basic - Waste line missing at soda gun holster at th3 bar Manager hooked it up **Corrected On-Site**
29-17-4
47
Mar 7, 2025
Routine - Food
3 minor violations.
View 3 violations
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**
36-34-5
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**
24-08-4
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**
10-07-4
86
Jan 29, 2025
Routine - Food
12 critical violations. 5 major violations. 24 minor violations.
View 41 violations
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**
08A-05-6
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**
02C-01-5
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**
12A-02-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
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**
01B-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**
03A-02-5
High Priority - Vacuum breaker is not at correct location at hose Bibb. **Warning**
29-34-4
High Priority - Displayed food not properly protected from contamination. Garnish tray at bar uncovered. **Corrected On-Site** **Warning**
08B-02-4
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**
12A-07-5
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**
22-43-4
High Priority - Dented/rusted cans present. See stop sale. 3 - 28 oz fire roasted tomoates **Warning**
01B-01-4
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**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooklines, at bar, at chicken dredge station. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. **Warning**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar hand wash sink. **Corrected On-Site** **Warning**
31B-06-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers. **Warning**
13-06-4
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**
31A-11-4
Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength.0 ppm. **Warning**
21-07-4
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**
08B-17-4
Basic - Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to manager's office **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable on chicken dredge station **Warning**
14-09-4
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**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever preparing dish garnishes wearing watch. **Warning**
13-07-4
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**
24-08-4
Basic - Floor tiles missing and/or in disrepair in walk-in freezer. **Warning**
36-17-5
Basic - Hole in or other damage to wall. Multiple holes in walls throughout kitchen. **Warning**
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container soiled at beverage station **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on steam table handle **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, two utensil container at 75F. **Warning**
10-07-4
Basic - Light not functioning.Walk in cooler and under hood suppression system. **Warning**
36-62-4
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**
08B-39-4
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**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination lids at beverage station and bar not inverted. **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-freezer. **Warning**
29-49-6
Basic - Stored food not covered open package of flour and spices in storage room. **Warning**
08B-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar. **Warning**
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwashing machine. **Warning**
36-27-5
3
Jul 19, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
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**
08B-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**
22-02-4
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**
41-17-4
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**
29-28-4
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**
36-34-5
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**
06-09-1
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**
14-09-4
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**
24-08-4
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**
36-24-5
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**
14-69-4
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**
36-62-4
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**
23-03-4
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**
36-64-5
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-31: **Time Extended**
33-16-4
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**
29-08-4
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**
21-44-1
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-17-4
33
Jan 30, 2024
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Displayed food not properly protected from contamination. Fruits in the bar not covered.
08B-02-4
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**
01D-01-5
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
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep room. Unlabeled spray bottle at entrance to the bar
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has expired date 3-2022
29-28-4
Basic - Light not functioning in kitchen on cooks line above range stoves.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of storage shelving in kitchen rusty.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Handwashing sink in prep room leaking water.
29-08-4
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
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Juice glasses at server station in kitchen and at the bar
24-08-4
Basic - Hole in or other damage to wall in dry storage room.
36-24-5
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.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Walk in Freezer
14-69-4
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.
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat Pasteurized eggs in walk in cooler.
08B-17-4
29
Sep 22, 2023
Routine - Food
4 critical violations. 10 minor violations.
View 14 violations
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**
22-49-4
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**
12A-09-4
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
03F-02-5
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**
03B-01-6
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
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple across cook line and dish area
14-09-4
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**
12B-07-4
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**
08B-49-4
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**
40-06-5
Basic - Floor area(s) covered with standing water. In prep area behind oven
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top section of tea machine
23-03-4
Basic - Objectionable odors in walk in cooler for bar. **Repeat Violation**
36-64-5
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.
33-31-5
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
36-30-4
33
Jan 13, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 8, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times Pancake batter container on Hand sink at waffle station. **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 137.7F Calling the vendor. **Corrective Action Taken**
22-56-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine in kitchen 1-20 Ice machine in side server station 10-20 **Repeat Violation**
29-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathroom 79F
27-16-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen and employee bathroom
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean item shelf in dish area. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Handle to white reach in freezer broken outside of walk in cooler.
14-11-5
Basic - Light not functioning outside of liquor walk in cooler
36-62-4
Basic - Single-service articles not stored inverted or protected from contamination. Black soufflé cups in side server station in dining room. **Corrected On-Site**
25-06-4
Basic - White Cutting board has cut marks and is no longer cleanable on sandwich top,cooler across from flat top grill on cooks line and the two bar white half cutting boards. **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar across from beverage station in kitchen **Corrected On-Site** **Repeat Violation**
02D-01-5
47
Frequently Asked Questions
When was Hash House a Go Go last inspected?
The most recent health inspection at Hash House a Go Go on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hash House a Go Go?
Across the inspection record, “food-contact surface soiled /stained with food debris” has been cited six times, more than any other issue at Hash House a Go Go.
How does Hash House a Go Go compare to other restaurants in Orlando?
Hash House a Go Go most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Hash House a Go Go's inspection record improved over time?
Yes. Recent inspections at Hash House a Go Go have averaged around six violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hash House a Go Go means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hash House a Go Go inspected?
Based on the inspection history on file, Hash House a Go Go is inspected around three times per year on average.
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