Ray's Hideaway
Last inspected: Apr 7, 2026
86
Score
Public records show 11 inspections at Ray's Hideaway stretching back to 2022. The most recent visit was on Apr 7, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Among Loxahatchee restaurants, the typical score is 76; Ray's Hideaway is comfortably above that bar. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler in use avocados with stickers attached - educated operator removed sticker- employee removed. **Corrected On-Site**
08B-39-4
86
Sep 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. At 0 ppm. Advised operator to set up 3 compartment sink **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-09: Operator shut down machine since yesterday waiting on parts **Time Extended**
22-41-4
86
Sep 8, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
35
Aug 22, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-08-22: Same. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2024-08-22: Same. **Time Extended**
36-73-4
90
Aug 21, 2024
Complaint Full
9 critical violations. 6 minor violations.
View 15 violations
High Priority - 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. **Warning**
03D-01-5
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. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-25-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-28-4
High Priority - 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. **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
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. 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. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Food stored on floor in walk in freezer and kitchen. **Warning**
08B-38-4
Basic - Nonfood-contact surface ( interior of refrigerators) soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
19
Jul 26, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-26: fry station top unit not in use all product stored in salad station make table - pico de gallo (41F - Cold Holding); shredded cheddar (41F - Cold Holding); Cole slaw (42F - Cold Holding); shredded lettuce (42FF - Cold Holding). sauté station make table - cooked pasta (42F-48F - Cold Holding); cooked rice (42f-48F - Cold Holding) operator states not portioned or prepared today held in upper unit under 4 hour and operator split and moved to walk in cooler for quick chill. **Admin Complaint**
03A-02-5
86
Jul 25, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
67
Mar 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 13, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cleaned on site **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen
36-34-5
Basic - 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
16-55-4
Basic - Floor soiled/has accumulation of debris. At ice machine and soda machine in kitchen
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls unclean by beer walk in cooler area of kitchen.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line. Remade Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in macaroni in flip top cooler on cook line
14-01-5
67
Jun 15, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Dec 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ray's Hideaway last inspected?
The most recent health inspection at Ray's Hideaway on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ray's Hideaway?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Ray's Hideaway.
How does Ray's Hideaway compare to other restaurants in Loxahatchee?
Ray's Hideaway most recently scored 86 out of 100, which is higher than the Loxahatchee average of 76.
Has Ray's Hideaway's inspection record improved over time?
Yes. Recent inspections at Ray's Hideaway have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Ray's Hideaway 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 Ray's Hideaway inspected?
Based on the inspection history on file, Ray's Hideaway is inspected around three times per year on average.
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