Hash House a Go Go
Last inspected: Apr 13, 2026
41
Score
The health department has logged seven inspections at Hash House a Go Go, the earliest from 2023. The latest inspection on file is from Apr 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 15 violations to closer to 11 violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Hash House a Go Go's latest score of 41 falls below the Winter Garden average of 66. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Sanitizer solution at the dispensing location exceeds the maximum concentration allowed.Operator has called the technician.Lactic acid,848 ppm. **Corrective Action Taken**
41-27-4
Intermediate - 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.
02C-04-5
Intermediate - 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.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Dipper well is soiled. Can opener holder is soiled.
22-02-4
Basic - Cutting boards have cut marks and is no longer cleanable.
14-09-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - 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.
23-03-4
Basic - Reach-in cooler have accumulation of soil residues at the bottom of the reach in cooler at the bar.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Accumulation of substance in the interior of the ice machine. **Repeat Violation**
22-20-5
41
Nov 3, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Salmon.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled dishes and then handled clean dishes without without washing hands. **Corrected On-Site**
12A-13-4
High Priority - Vacuum breaker is not at the correct location at hose Bibb.
29-42-4
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling biscuits.
13-06-4
Intermediate - 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.
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.71 f.Back line area. **Corrected On-Site**
27-16-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids and soufflé cups in kitchen. **Corrected On-Site**
25-06-4
Basic - Unwashed radish stored with ready-to-eat pickles in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - 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.
23-03-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - 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. **Corrected On-Site**
10-01-5
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 in walk in cooler.
06-09-1
Basic - Accumulation of substance in the interior of the ice machine.
22-20-5
23
May 19, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained.
22-02-4
Basic - Sanitizer bucket stored next to clean pots at the cooks line. **Corrected On-Site**
21-44-1
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of front door.
35B-05-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - 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.
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server is wearing a watch handling food.
13-07-4
70
Nov 25, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
41
May 9, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker is not at correct location at hose bibb. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-05-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line. - From follow-up inspection 2024-05-09: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Clean utensils stored in a dirty container. **Corrected On-Site** - From follow-up inspection 2024-05-09: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-05-09: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-05-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Unwashed rosemary stored with ready-to-eat melons in walk in cooler. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Clean utensils not stored inverted or in a protected manner. **Corrected On-Site** - From follow-up inspection 2024-05-09: **Time Extended**
24-05-4
43
Oct 20, 2023
Routine - Food
6 critical violations. 5 major violations. 13 minor violations.
View 24 violations
High Priority - Vacuum breaker missing is not at correct location at hose bibb.
29-34-4
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 Butter and cut melons at servers station. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Employee touched head and then touched cutting board to prepare food without washing hands. **Corrected On-Site**
12A-10-4
High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. **Corrected On-Site**
12A-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Bar dishmachine,afterwards 100 ppm. **Corrected On-Site**
22-49-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers are handling ice.
13-06-4
Intermediate - 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.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner at servers station. **Corrected On-Site**
41-17-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. **Corrected On-Site**
01B-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at cooks line .
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
13-07-4
Basic - Floor area(s) covered with standing water.Dishwashing area. The
36-22-4
Basic - In-use utensil stored in standing ice in kitchen at cooks line. **Corrected On-Site**
10-07-4
Basic - 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.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored on top of table at servers station. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored.Coffee stirrers at servers station.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee lids at servers station.
25-06-4
Basic - Spaces in ceiling throughout the establishment.
36-24-5
Basic - Unwashed dill stored over cut melons in the walk in cooler. **Corrected On-Site**
08B-17-4
13
May 25, 2023
Food-Licensing Inspection
No violations found.
100
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 Apr 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Hash House a Go Go?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Hash House a Go Go.
How does Hash House a Go Go compare to other restaurants in Winter Garden?
Hash House a Go Go most recently scored 41 out of 100, which is lower than the Winter Garden average of 66.
Has Hash House a Go Go's inspection record improved over time?
Yes. Recent inspections at Hash House a Go Go have averaged around 11 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hash House a Go Go means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hash House a Go Go inspected?
Based on the inspection history on file, Hash House a Go Go is inspected around two times per year on average.
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