Elixir Bar Room and Hash House
Last inspected: Dec 5, 2025
86
Score
Across the available record, Elixir Bar Room and Hash House has 15 inspections on file, the first dated 2023. Elixir Bar Room and Hash House was last inspected on Dec 5, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded eight times.
Restaurants in Orlando average 79, so Elixir Bar Room and Hash House is doing better than most peers. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket in seafood freezer - From follow-up inspection 2025-12-04: **Time Extended** - From follow-up inspection 2025-12-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soda gun nozzle holder at bar -Top of dish machine - Sides of fryers - From follow-up inspection 2025-12-04: **Time Extended** - From follow-up inspection 2025-12-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under big hand sink in kitchen - From follow-up inspection 2025-12-04: **Time Extended** - From follow-up inspection 2025-12-05: **Time Extended**
29-11-4
86
Dec 4, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 65F cold holding, raw shell eggs 58F cold holding. In walk in cooler less than 4hrs per operator. Operator immediately moved to different cooler for temp recovery -Raw chicken, pico, cut tomatoes, cut lettuce, raw hamburger, sour cream, raw shell eggs, butter, grilled onions, cut cabbage, raw steak, 53F-62F cold holding in prep cooler. Operator put on ice bath for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-04: Cooked onions, cut cabbage, shredded cheese, raw beef, 38F-43F cold holding in prep cooler. Raw chicken, cut lettuce, pico, 45F-57F cold holding **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In first prep cooler reading above 60F ambient temperature of cooler was 42F. Operator removed and replaced **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both bathrooms. Operator immediately refilled **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket in seafood freezer - From follow-up inspection 2025-12-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In big prep cooler. Operator placed inside **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soda gun nozzle holder at bar -Top of dish machine - Sides of fryers - From follow-up inspection 2025-12-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under big hand sink in kitchen - From follow-up inspection 2025-12-04: **Time Extended**
29-11-4
58
Dec 3, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 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. Tested at 00chlorine ppm . Operator refilled sanitizer retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects found 4 live flying insects at bar wait station **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 65F cold holding, raw shell eggs 58F cold holding. In walk in cooler less than 4hrs per operator. Operator immediately moved to different cooler for temp recovery -Raw chicken, pico, cut tomatoes, cut lettuce, raw hamburger, sour cream, raw shell eggs, butter, grilled onions, cut cabbage, raw steak, 53F-62F cold holding in prep cooler. Operator put on ice bath for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray chemical on wing prep station. Removed **Corrected On-Site**
41-10-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In first prep cooler reading above 60F ambient temperature of cooler was 42F. Operator removed and replaced **Corrected On-Site**
05-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both bathrooms. Operator immediately refilled **Corrected On-Site**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Removed **Corrected On-Site**
10-17-4
Basic - Light not functioning. Under hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In big prep cooler. Operator placed inside **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At big hand sink in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soda gun nozzle holder at bar -Top of dish machine - Sides of fryers
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Under big hand sink in kitchen
29-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone next to soup steam table **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Gasket in seafood freezer
14-11-5
Basic - Floor area(s) covered with standing water. Under bag n box counter at bar wait station
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Case of drinks on floor at bar. Operator removed **Corrected On-Site**
08B-47-4
27
Jun 25, 2025
Complaint Partial
No violations found.
100
May 6, 2025
Complaint Full
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Records/documents for required employee training do not contain all of the required information. Mising expiration dates and trainer info, and some missing dob
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink entry way to kitchen.operator has repairs scheduled At hand sink in women's restroom. Operator has repairs scheduled
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. In men handicap stall **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In chili sauce container. Operator immediately removed In flour container **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Above walk in cooler
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at wait station. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. -Gasket in chest frezer and center freezer torn - broken glass door on outside bar beer cooler. Operator has repairs scheduled
14-11-5
Basic - Floor soiled/has accumulation of debris. Around fryer
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and grill
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed lettuce over multiple ready to ear items in produce cooler. -Unwashed Avocads over cut tomatoes in prep cooler. Operator immediately removed ( corrected on site) -unwashed strawberries over buns in cooler
08B-17-4
39
Jan 30, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw shell Eggs and Raw cracked liquid eggs over unwashed vegetables and and bread in walk in cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce 46F cold holding, pico 48F cold holding in prep table less than 4hrs. Per operator. Operator put ice for temperature recovery **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-30: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at entrance to kitchen hot water shut off. - From follow-up inspection 2025-01-30: **Time Extended**
27-16-4
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. Mahi thawed this morning. Operator immediately cut open **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In 2 of the 3 stalls - From follow-up inspection 2025-01-30: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wing station. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing Watch. Immediately removed **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in chest freezer - From follow-up inspection 2025-01-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Slight buildup on bar floor -Floor under cooking equipment - From follow-up inspection 2025-01-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil. Operator immediately moved **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets dirty in prep cooler -Directly under flattop - From follow-up inspection 2025-01-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot Faucet in women's restroom missing - From follow-up inspection 2025-01-30: **Time Extended**
29-08-4
39
Jan 29, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 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. Dish machine at bar tested chlorine 00 ppm **Warning**
22-49-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell Eggs and Raw cracked liquid eggs over unwashed vegetables and and bread in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce 46F cold holding, pico 48F cold holding in prep table less than 4hrs. Per operator. Operator put ice for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator immediately cut hose above flood rim. **Corrected On-Site**
29-42-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at entrance to kitchen hot water shut off.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dishwasher had forks and container in basin. Operator immediately removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior Ice well at bar wait station slight debris. Operator immediately cleaned **Corrected On-Site**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. In 2 of the 3 stalls
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wing station. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bar top. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing Watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gasket torn in chest freezer
14-11-5
Basic - Floor soiled/has accumulation of debris. -Slight buildup on bar floor -Floor under cooking equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Boxed oil. Operator immediately moved **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar and hand sink in kitchen. Operator immediately put signs on both sinks **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets dirty in prep cooler -Directly under flattop
23-03-4
Basic - Plumbing system in disrepair. Hot Faucet in women's restroom missing
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. Mahi thawed this morning. Operator immediately cut open **Corrected On-Site**
06-09-1
22
Aug 16, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of pancake batter **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ceaser dressing (49F - Cold Holding); fish 50 (49F - Cold Holding) less than 4hrs per operator. Operator immediately placed on ice for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at entryway to kitchen had food debris Hand sink at wait station had ice in basin **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. At hand sink entrance to kitchen
31B-03-4
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. **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. At outside bar
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment Floor under ware washing area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Hood vents and surrounding area fan over outside bar
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In produce cooler
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Flour container
02D-01-5
39
Mar 22, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling caving in kitchen **Repeat Violation** - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On main prep table cooler - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: Operator removed to be sanded immediately **Time Extended** **Corrective Action Taken**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind and under equipment and coolers in kitchen. - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Cracked light shield in cookline - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease build up on sides of fryers and wall and floor around it. - From follow-up inspection 2024-03-21: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
36-27-5
70
Mar 21, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various Cut greens and garlic 47F less than 4 hours per operator. Operator moved items to walk in cooler for temperature recovery Prep cooler: ground beef, fish , pico, shredded lettuce, hard boiled eggs, garlic oil. 45F-50F cold holding . Operator put on ice for temperature recovery **Warning** - From follow-up inspection 2024-03-21: Prep cooler hard boiled eggs 44-47F cooked onions 45F. Grab burger 47F. Operator states cooler repair was supposed to be done earlier this morning. I advised operator to put items on ice. For immediate temperature recovery. All items less than 4 hours per operator . **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-03-21: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling caving in kitchen **Repeat Violation** - From follow-up inspection 2024-03-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On main prep table cooler - From follow-up inspection 2024-03-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind and under equipment and coolers in kitchen. - From follow-up inspection 2024-03-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Cracked light shield in cookline - From follow-up inspection 2024-03-21: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease build up on sides of fryers and wall and floor around it. - From follow-up inspection 2024-03-21: **Time Extended**
36-27-5
61
Mar 20, 2024
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
33
Nov 27, 2023
Complaint Full
3 major violations. 9 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in entry way to kitchen **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in kitchen
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen is caving in **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled through out kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, speaker, charger in prep area **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under and in between all equipment in kitchen
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Outside behind stage, under equipment at outside bar, behind seating, behind fencing area
33-19-4
Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen above prep area
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up under flat top grill
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside upright reach in cooler by hand sink **Corrected On-Site**
22-16-4
47
Jul 27, 2023
Complaint Full
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to dishwasher had mixing bowl, and food debris in it. Mixing bowl removed
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at entrance of kitchen
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen is caved in
36-32-5
Basic - Floor area(s) covered with standing water. In dry storage area
36-22-4
Basic - Floor soiled/has accumulation of debris. Trash outside on ground behind wooden wall and also in the back stage area
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles in kitchen are cracked or damaged
36-17-5
Basic - Ice scoop handle in contact with ice. At wait station
10-08-5
Basic - Light shield damaged/in disrepair. 2 cracked light shields in kitchen **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in reach in cooler by walk in cooler Dust and grease residue on ceiling in kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest freezer by chicken prep station Shelves in reach in cooler by walk in cooler
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall behind cooking equipment Under dishwasher
36-27-5
43
Jun 13, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
61
Mar 24, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pico 47F less than 4 hrs. Operator discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-24: Pico 45F, tomatoes sliced 47F, cooked onions 46F less than 4hours per operator. Advised to put in freezer for temperature recover. Advised to put remaining items on ice bath. Or time plan.**Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. - Paperwork provided. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-24: Provided operator with forms **Time Extended** **Corrective Action Taken**
11-27-4
Intermediate - - From initial inspection : 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. - Paperwork provided. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-24: Provided operator with forms **Time Extended** **Corrective Action Taken**
11-26-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-03-24: Observed today on 3/24/23. No proof of employeetraning**Admin Complaint** **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - Operator put new bottle at sink. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-03-24: Hand wash sink in kitchen has soap. All other hand sinks have soap pouches for dispensing, but not able to dispense soap. **Admin Complaint**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Clocked at 75F. Hot water knob shut off. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-24: Hot water faucet stripped. No water comes out of faucet. Only cold water faucet is working**Admin Complaint** **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - Ceiling tile missing. - Above prep table and above trash bin next to triple sink. **Warning** - From follow-up inspection 2023-03-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - Gaskets and make table lid (left side) for cook line cooler. Do not store food in unit until serviced or repaired. **Warning** - From follow-up inspection 2023-03-24: Cooler still in use. Pico 45F, tomatoes sliced 47F, cooked onions 46F less than 4hours per operator. Advised to put in freezer for temperature recovery. No noticeable disrepair for gaskets. **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Greasy food debris on sides and back of equipment surrounding fryers and stove. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-24: **Time Extended**
23-03-4
45
Frequently Asked Questions
When was Elixir Bar Room and Hash House last inspected?
The most recent health inspection at Elixir Bar Room and Hash House on file is from Dec 5, 2025. The public record contains 15 inspections in total.
What is the most common violation at Elixir Bar Room and Hash House?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited eight times, more than any other issue at Elixir Bar Room and Hash House.
How does Elixir Bar Room and Hash House compare to other restaurants in Orlando?
Elixir Bar Room and Hash House most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Elixir Bar Room and Hash House's inspection record improved over time?
Results have been roughly steady. Inspections at Elixir Bar Room and Hash House have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Elixir Bar Room and Hash House 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 Elixir Bar Room and Hash House inspected?
Based on the inspection history on file, Elixir Bar Room and Hash House is inspected around six times per year on average.
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