How many inspections has Ray's Quality Meats of Ormond Beach in Ormond Beach had?

Ray's Quality Meats of Ormond Beach in Ormond Beach has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ray's Quality Meats of Ormond Beach in Ormond Beach find?

Ray's Quality Meats of Ormond Beach in Ormond Beach was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).

Has Ray's Quality Meats of Ormond Beach in Ormond Beach had any stop-sale or stop-use orders?

Yes, Ray's Quality Meats of Ormond Beach in Ormond Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Does Ray's Quality Meats of Ormond Beach in Ormond Beach have any repeat violations?

Yes, Ray's Quality Meats of Ormond Beach in Ormond Beach has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.

Ray's Quality Meats of Ormond Beach in Ormond Beach

Name: Ray's Quality Meats of Ormond Beach in Ormond Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 2, 2026

1035 N Us Highway 1, Ormond Beach, FL 32174

Volusia County · Grocery Store < 15,000 sq ft · FDACS
Owner: Vanegas Aquisitionsllc
FDACS Estab #: 406616

Overview

Ray's Quality Meats in Ormond Beach operates as a grocery store with a documented sewage disposal violation requiring a stop-use order issued March 2, 2026. The facility has not provided approved water source documentation, and the establishment was noted as no longer operating during a February 2026 inspection. Prior to closure, a June 2025 inspection found 11 violations including raw chicken stored directly over lamb in the walk-in cooler (corrected on site), cold-held products measured at 46–51°F when the required temperature is 41°F or below (products rapidly ice-cooled and returned to service), and an employee who touched soiled surfaces then handled exposed food without washing hands (corrected on site). An April 2023 inspection documented 30 violations including similar temperature control and cross-contamination issues. The facility had seven total inspections on record between August 2022 and March 2026.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

42Violations

1Stop-Sale Orders

Last inspected FDACS: March 2, 2026

Ray's Quality Meats of Ormond Beach in Ormond Beach: FDACS Inspection History (7)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 2 inspections

Mar 2, 2026 — Focused Inspection· 1 violation· 1 stop-sale order· Focused Inspection

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . NA, NA KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Good Retail Practice Violations

5-403.11 Sewage not disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. 5-403.11 PRepeat

Food establishment has not provided approved water source documentation. See Stop use order. A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed. Comments: To request a Food Safety Inspector visit for written release when appropriate documentation regarding approval of water and/or sewerage has been obtained, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 3/2/2026 Page 1 of 2 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS I, _____________________________________________________ the person in charge of Ray's Quality Meats of Ormond Beach hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST NA, NA Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 3/2/2026 Page 2 of 2

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Feb 2, 2026 — Focused Inspection· Focused Inspection

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Comments: Business is no longer operating.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Sep 30, 2025 — Focused Inspection· Focused Inspection

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Comments: This Focused Inspection associated with Request 5139884, Food establishment was not open during visit

No violations or enforcement actions recorded for this inspection.

Jun 3, 2025 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: HALEIGH OWENS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The issues described in request 5131594 were addressed with the person in charge during this inspection.

Risk-Based Violations

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Food employees not notified of their reporting responsibility in a verifiable manner.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPfRepeat

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document was previously provided.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Customer Service Counter: Food Employee did not wash hands before donning a pair of gloves prior to serve hot bar items to customer. COS: Manager directed employee to wash hands. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Packaged on site spices stored on customer self service shelf are not labeled to include a list of all ingredients. COS: Packaged on site spices were removed from customer self service.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail: Lighting shining through gap at bottom on entry door. Meat Processing Area: Light shining through gaps between the door and door frame.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Processing Areas: No hair restraint or beard guards worn by employees working with opened foods.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Processing Area: Residue build up on the non-food contact surfaces of the oven, stove, and flat top grill.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Retail: Residue build up on flooring through out retail sales floor. Meat Processing Walk In Cooler: Residue build up on the floors, walls, and ceiling. Walk In Cooler: White mold like residue build up on shelving through out walk in cooler. Residue and food debris build up on floors and shelving. Dust and residue build up on fan covers of cooling unit. Kitchen: Residue build up on walls, shelving, and floors through out. Customer Service Counter: Residue build up on counters under food equipment. Residue build up on the flooring through out. Back Room: Heavy residue build up on flooring.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Back Room: Flooring made of unsealed raw wood, which is not smooth, nonabsorbant, and easily cleanable.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: Stained Ceiling tile over register. Walk In Cooler: Broken and missing floor tiles in center of floor.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Customer Service Counter: Employee personal drink stored on deli slicer. COS: Employee relocated personal drink.

2024 — 1 inspection

Jun 25, 2024 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: The concerns listed in the complaint were discussed with the management.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Apr 3, 2023 — Met Inspection Requirements· 30 violations· Met Requirements

Inspector: CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST

Person in charge: THOMAS SOLAZZO

Comments: Issues in the associated request were conveyed to management. Employee Illness Reporting and Vomit Clean-up guidance material provided.

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Meat-- Boxed raw chicken is over boxed lamb inside the walk-in cooler. COS-- Lamb relocated. x

No signed agreements or means to verify employees are informed of the establishments illness reporting policy. Guidance material provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Deli-- Internal temperature indicates various temperature store prepared salads, llunchmeats, and cheese as 46 degrees F inside a functioning service case with doors left open. COS-- Affected products rapidly ice cooled to less than 41 degrees F and returned to the case. Backroom-- Internal temperature of Ricotta Cheese and butter sticks indicate 48 and 51 degrees F inside a walk-in cooler observed functioning 2 hours ago. COS-- Affected food was rapidly cooled and relocated to proper refrigeration. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat-- No date marking for pan of sauerkraut displayed in service case 3 days ago. COS-Product dated. x

No written vomit and diarrhea response procedures. Guidance material provided. o Print Date: 4/3/2023 Page 2 of 6

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Backroom-- Cup containing a personal beverage is stored on a tabletop at the prep area. COS-Beverage relocated. x

Meat-- Employee removed hands from pockets, touched soiled surfaces, then when worked with exposed food and equipment without washing hands. COS-- Employee washed hands. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Deli-- Various equipment and utensils are stored in the basin of the service area handwash sink. COS-- Basin cleared. o Print Date: 4/3/2023 Page 1 of 6 13 P Citation Description: Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P Observation: Deli-- Gloved employee touched their face then proceeded to slice lunchmeat. COS-- Employee washed hands and changed gloves. x

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen-- No identity label on squeeze bottles containing liquid butter and water. o

Retail-- After repackaging manufactured cookies and cakes products are displayed for consumer self-service with incomplete required labeling. COS-- Affected products removed from self-served display. x

Retail-- Daylight shows through gaps at the lower edge of a closed entrance door. o

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Kitchen-- Dead insects on the floor below the kitchen oven. o

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Outside-- Several live apparent houseflies at the dumpster area. o

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside-- Unused equipment and various article are accumulating outside in a manner proving pest harborage conditions. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom-- Cardboard boxed food is stacked on the walk-in freezer floor. o

Meat/ Deli-- Multiple employees handled exposed food and equipment without sufficient head hair restraints or required beard guards. o

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Meat-- Dispensing spoon handle is stored contacted the ground beef inside a display pan. COS-Spoon repositioned to extend handle from food. x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Deli-- A cutting board is stored wedged behind the prep sink faucet. COS-- Board relocated. Kitchen-- Dust and deris inside an uncovered ladle stored with the open end facing upward at the warewash area. COS--Removed for warewashing. o Print Date: 4/3/2023 Page 3 of 6 42 Citation Description: Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11 Observation: Meat-- Soiled aprons are stored on wall hooks near the walk-in cooler. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom-- Cardboard box tray lids and a roll of butcher paper are stored on the stockroom floor. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Backroom-- Walk-in cooler fails to maintain food at or below 41 degrees F. COS-- Affected products were relocated to proper refrigeration while a service technician repaired the cooler to maintain temperature controlled food at required temperature. Backroom- Chipped cabinet and countertop surfaces at multiple areas. Surface rust on outer surfaces of equipment. Meat-- Heat pad cover is scorched at the wrapper. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen-- Encrusted residue on stove tops and outer oven surfaces. Old grease residue between ovens and outer surfaces of equipment. Meat/ Deli-- Soil buildup on outer surfaces of shelves and equipment including coolers. o

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Meat-- Condensate drips from the ceiling are pooling on the walk-in cooler floor. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside-- Dumpster lids remain open between use. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Backroom-- Unused equipment and various articles are accumulating at several areas in a manner restricting inspection access. o

Stockroom-- Soiled unsealed raw wood is used for flooring and ceiling surfaces are unfinished at the stockroom. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom areas-- Old residue and debris at perimeter areas of floor. Ice buildup on surfaces inside the walk-in freezer. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail/ Backroom-- Floor and wall surfaces are chipped and damaged at multiple areas. o

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Kitchen-- Containers of personal food and beverages are not segregated from retail prepared food and ingredients inside the kitchen cooler. COS-- Lower shelf designated for employee storage. x

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Backroom/ Retail-- Black dust buildup inside multiple ceiling vent covers. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food Permit is not displayed onsite. o Print Date: 4/3/2023 Page 4 of 6

2022 — 1 inspection

Aug 5, 2022 — Focused Inspection· Focused Inspection

Inspector: BONNIE KRONZ, SANITATION AND SAFETY SPECIALIST

Comments: This visit associated with request 5082881

No violations or enforcement actions recorded for this inspection.

Ray's Quality Meats of Ormond Beach in Ormond Beach: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Ray's Quality Meats of Ormond Beach in Ormond Beach
Date	Order Type	Product	Brand/Lot	Reason
Mar 2, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed. Comments…

Ray's Quality Meats of Ormond Beach in Ormond Beach: Frequently Asked Questions

When was Ray's Quality Meats of Ormond Beach in Ormond Beach last inspected?: Ray's Quality Meats of Ormond Beach in Ormond Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 2, 2026. Inspection type: Focused Inspection.
How many inspections has Ray's Quality Meats of Ormond Beach in Ormond Beach had?: Ray's Quality Meats of Ormond Beach in Ormond Beach has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ray's Quality Meats of Ormond Beach in Ormond Beach find?: Ray's Quality Meats of Ormond Beach in Ormond Beach was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).
Has Ray's Quality Meats of Ormond Beach in Ormond Beach had any stop-sale or stop-use orders?: Yes, Ray's Quality Meats of Ormond Beach in Ormond Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Ray's Quality Meats of Ormond Beach in Ormond Beach?: The most frequently cited FDACS violations at Ray's Quality Meats of Ormond Beach in Ormond Beach are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 5-403.11: Sewage not disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. 5-403.11 P; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf.
Does Ray's Quality Meats of Ormond Beach in Ormond Beach have any repeat violations?: Yes, Ray's Quality Meats of Ormond Beach in Ormond Beach has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.