RAY'S HIDEAWAY
12041 SOUTHERN BLVD STE 3, Loxahatchee FL 33470 · 561-469-2333
Last inspected Apr 7, 2026 · 9 visits since December 2023
MAR 24
JUL 24
AUG 24
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead small flying insects Approximately 15 on shelf's with liquor at the bar. Advised operator to clean and sanitize areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073753 | Sep 8, 2025 | Nov 6, 2025 | $1,200 |
| 2--2024049422 | Jul 26, 2024 | Sep 16, 2024 | $200 |
| 2--2022013941 | Feb 21, 2022 | Apr 13, 2022 | $400 |
Inspection history
9 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No paper towels or mechanical hand drying device provided at handwash sink.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler in use avocados with stickers attached - educated operator removed sticker- employee removed.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At 0 ppm. Advised operator to set up 3 compartment sink
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
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. At 0 ppm. Advised operator to set up 3 compartment sink
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw breaded chicken then grabbed french fries and clean utensils without washing hands first. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Diced tomatoes 47F cold holding, chopped lettuce 47F cold holding, hard boil eggs 47F cold holding, cheesecake 47F cold holding, raw chicken 50F cold holding, liquid eggs 50F cold holding Under flat top grill, raw chicken 46F cold holding, raw fish 46F cold holding, sauerkraut 46F cold holding, cooked chicken Kitchen table Butter 70F cold holding Per operator all products not prepared or portioned today. Per operator products stored since yesterday See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Diced tomatoes 47F cold holding, chopped lettuce 47F cold holding, hard boil eggs 47F cold holding, cheesecake 47F cold holding, raw chicken 50F cold holding, liquid eggs 50F cold holding Under flat top grill, raw chicken 46F cold holding, raw fish 46F cold holding, sauerkraut 46F cold holding, cooked chicken Kitchen table Butter 70F cold holding Per operator all products not prepared or portioned today. Per operator products stored since yesterday See stop sale
Toxic substance/chemical improperly stored. Polish solution on a bottle stored next to liquor bottles on bar area. Operator moved
Handwash sink used for purposes other than handwashing. As a dump sink at bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple ready to eat items inside walk I cooler like sauces, cooked pasta missing date marking Per operator items stored longer than 24 hours. Advised operator to time mark all items
Accumulation of dead small flying insects Approximately 15 on shelf's with liquor at the bar. Advised operator to clean and sanitize areas
No handwashing sign provided at a hand sink used by food employees. At both restrooms.
Aug 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
Aug 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority0 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on sheet pan: cooked potatoes (111F at 3:50pm- Cooling) As per chef, cooling since 1:00pm. Item did not cool from 135F to 70F within 2 hours. See stop sale.
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. Dishwasher (Chlorine 0ppm)
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch beard then touched fryer basket, put gloves on, take cheese sticks and fries and placed in fryer basket; no hand wash. Chef washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then touched basket at fryer to prepare fries; no hand wash. Observed chef fix clothes then touched fryer basket, put gloves on, take cheese sticks and fries and placed in fryer basket; no hand wash. Chef washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stainless steel single door freezer on cook line: raw shrimp stored over onion rings; items not commercially packaged. Chef stored properly. At walk in freezer: Raw salmon stored over open bag of pre cooked peas and carrots. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw pork chops stored above spinach dips on rolling rack. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged Raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler across from stovetop: dumplings with cooked pork (48F - Cold Holding); cooked rice (47F - Cold Holding) As per chef, stored in cooler overnight. Stored over stacked. Neither items prepped or portioned today. See stop sale. At flip top cooler across from fryer: pico de gallo (46F - Cold Holding); cooked turkey (48F - Cold Holding); spicy ranch with buttermilk (50F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At Low boy cooler: cooked chicken wings (48F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At drawers of flat top grill:; raw swaii (49F - Cold Holding); raw salmon (48F - Cold Holding); raw grouper (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw cod (45F - Cold Holding); raw chicken (46F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on sheet pan: cooked potatoes (111F at 3:50pm- Cooling) As per chef, cooling since 1:00pm. Item did not cool from 135F to 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler across from stovetop: dumplings with cooked pork (48F - Cold Holding); cooked rice (47F - Cold Holding) As per chef, stored in cooler overnight. Stored over stacked. Neither items prepped or portioned today. See stop sale. At flip top cooler across from fryer: pico de gallo (46F - Cold Holding); cooked turkey (48F - Cold Holding); spicy ranch with buttermilk (50F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At Low boy cooler: cooked chicken wings (48F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At drawers of flat top grill:; raw swaii (49F - Cold Holding); raw salmon (48F - Cold Holding); raw grouper (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw cod (45F - Cold Holding); raw chicken (46F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. On prep table: house made buffalo sauce (78F - Cold Holding) As per operator, taken from walk in cooler and stored since 3 hours 58 mins. Not prepped or portioned today. Chef discarded.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. Commercially processed reduced oxygen packaged Raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Floor soiled/has accumulation of debris.
Food stored on floor in walk in freezer and kitchen.
Nonfood-contact surface ( interior of refrigerators) soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station top unit - pico de gallo (53F - Cold Holding); shredded cheddar (51F - Cold Holding); Cole slaw (52F - Cold Holding); shredded lettuce (55F - Cold Holding) operator states not portioned or prepared today held in top unit since 11am and over 4 hours - see stop sale. sauté station make table - cooked pasta (42F-62F - Cold Holding); cooked rice (41F-54F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers - operator split and moved to walk-in cooler.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station top unit - pico de gallo (53F - Cold Holding); shredded cheddar (51F - Cold Holding); Cole slaw (52F - Cold Holding); shredded lettuce (55F - Cold Holding) operator states not portioned or prepared today held in top unit since 11am and over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station top unit - pico de gallo (53F - Cold Holding); shredded cheddar (51F - Cold Holding); Cole slaw (52F - Cold Holding); shredded lettuce (55F - Cold Holding) operator states not portioned or prepared today held in top unit since 11am and over 4 hours - see stop sale. sauté station make table - cooked pasta (42F-62F - Cold Holding); cooked rice (41F-54F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers - operator split and moved to walk-in cooler.
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. Individually packaged 18 thawed Mahi not removed from packaging - See stop sale.
Food not stored at least 6 inches off of the floor. Walk in freezer - cases of buns, ice and pretzel sticks.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Beans
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries not commercially packaged in one door freezer end of cookline
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese reach in cooler at end of cook line Removed
Spray bottle containing toxic substance not labeled. Spray bottle over triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler Vents in back kitchen over triple sink
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. Removed from packaging
Raw fruits/vegetables not washed prior to preparation. In use avocados with stickers flip top cooler end of cook line
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cleaned on site
Bowl or other container with no handle used to dispense food. Cup as scoop in macaroni in flip top cooler on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Triple sink set up Quaternary 200 ppm
Floor soiled/has accumulation of debris. At ice machine and soda machine in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Walls unclean by beer walk in cooler area of kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line. Remade Sanitizer Bucket (Quaternary 200ppm).
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.