Hash House a GO GO

5350 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5811183

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 27 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
4 high priority (fixed by the Jul 27 follow-up, 3 repeats), 6 intermediate (1 fixed on the spot, 2 repeats), 15 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-48
Administrative complaint on Jul 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul242026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
Official report, on the Florida DBPR website
First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 4 High priority
- 6 Intermediate
- 15 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than 4 hours. Moved to quick chill. Pasteurized shell eggs (62°F - Cold Holding) chicken salad (49°F - Cold Holding) cut lettuce (53°F - Cold Holding)
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked turkey patties reach in kitchen
- Code 22, Food-contact surfaces clean and sanitized: 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
  Repeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Under dish machine
  Repeat violation
Intermediate6
- Code 16, Dishwashing facilities and test kits: chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths expired chlorine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting lards near fryer Dicer Tomato slicers
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in bar
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  "Amish" Bread on menu , bread bag in kitchen does not identify as Amish.
  Repeat violationAdministrative complaint
  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.
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 employees all expired 4/11/26 1 expired 8/24/25
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.sugar in server area
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  So gar in server area
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Green and red on utensil rack
  Equipment or utensils not designed or constructed in a durable manner.
  Exterior mixer rusted
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine bar
  Old labels stuck to food containers after cleaning.
  Pitchers top shelf dish area and plastic inserts on utility rack
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Black cart soiled Exterior glass racks in kitchen
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  Napkins stored on floor server area
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Mop room leaking faucet Water leaking under pre rinse
  Repeat violation
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  Near handwash sink in dish area
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Under hand sink across from prep fryers
  Floors not maintained smooth and durable.
  Grout missing in dishwasher area
  Floor area(s) covered with standing water.
  Dish 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
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.