HASH HOUSE A GO GO

Name: HASH HOUSE A GO GO
Address: 13272 HARTZOG RD, WINTER GARDEN, FL, 34787, US
Rating: 33.8

13272 HARTZOG RD, WINTER GARDEN, FL 34787

License #5815791

🏨 Hotel/Resort ℹ️

33.8 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HASH HOUSE A GO GO in WINTER GARDEN currently holds an InspectFL Health Score of 33.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 103 total violations — 22 critical, 22 major, 59 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 13, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

103

Coverage note

Inspector notes linked where available

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Community reaction

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HASH HOUSE A GO GO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of substance in the interior of the ice machine.
[14-09-4] Cutting boards have cut marks and is no longer cleanable.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] 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.
[22-16-4] Reach-in cooler have accumulation of soil residues at the bottom of the reach in cooler at the bar.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Lids at servers station.
[41-27-4] Sanitizer solution at the dispensing location exceeds the maximum concentration allowed.Operator has called the technician.Lactic acid,848 ppm.
[03A-02-5] 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.
[03D-15-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Dipper well is soiled. Can opener holder is soiled.
[02C-04-5] 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.

Disposition: Met Inspection Standards
[29-42-4] Vacuum breaker is not at the correct location at hose Bibb.
[22-20-5] Accumulation of substance in the interior of the ice machine.
[06-09-1] 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.
[10-01-5] 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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Lids and soufflé cups in kitchen.
[08B-17-4] Unwashed radish stored with ready-to-eat pickles in walk in cooler.
[12A-13-4] Employee handled soiled dishes and then handled clean dishes without without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.Salmon.
[03A-02-5] 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.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling biscuits.
[22-02-4] 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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.71 f.Back line area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[24-05-4] Clean utensils not stored inverted or in a protected manner.
[24-06-4] Clean utensils stored in a dirty container.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[10-07-4] In-use utensil stored in iced water less than 135 degrees Fahrenheit.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored on top of table at servers station.
[08B-12-5] Stored food not covered in walk in cooler.Polenta.
[08B-17-4] Unwashed rosemary stored with ready-to-eat melons in walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor in kitchen.
[22-41-4] 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.
[12A-13-4] Employee handled soiled dishes and then handled clean dishes without washing hands.
[03A-02-5] 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.
[03F-02-5] 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.
[29-42-4] Vacuum breaker is not at correct location at hose bibb.
[11-27-4] 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.
[22-02-4] 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02C-04-5] 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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
[41-17-4] Spray bottle containing toxic substance not labeled.Degreaser.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board at cooks line .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
[36-22-4] Floor area(s) covered with standing water.Dishwashing area. The
[10-07-4] In-use utensil stored in standing ice in kitchen at cooks line.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored on top of table at servers station.
[25-05-4] Single-service articles improperly stored.Coffee stirrers at servers station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee lids at servers station.
[36-24-5] Spaces in ceiling throughout the establishment.
[08B-17-4] Unwashed dill stored over cut melons in the walk in cooler.
[22-49-4] 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.
[12A-13-4] Employee handled soiled dishes and then handled clean dishes without washing hands.
[12A-10-4] Employee touched head and then touched cutting board to prepare food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to cooked potatoes in walk in cooler.
[03F-02-5] 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.
[29-34-4] Vacuum breaker missing is not at correct location at hose bibb.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers are handling ice.
[22-02-4] 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled.Glass cleaner at servers station.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.