DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

KEKE'S BREAKFAST CAFE in BOCA RATON has 11 health inspections on record with an overall food safety rating of 3.1/5. Recent inspections show improving food safety practices.

1385 West Palmetto Park Road
Boca Raton, Florida, 33486
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13572510

  • N/A:No Violations Were Observed

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13456099

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed strawberries were stored over cooked potatoes. The strawberries were moved Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. A #10 can of strawberries was dented and discarded. A can of tomato juice was dented and discarded. See stop sale.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on omelette cracked eggs then washed hands with gloves on. Employee then continued to clean utensils to remove a cooked omelette from the grill. Employee removed gloves and washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the omelette station, diced tomatoes (46F - Cold Holding); feta cheese (49F - Cold Holding); liquid egg whites (61F - Cold Holding); diced ham (48F - Cold Holding); sliced sausage (46F - Cold Holding); cheese (46F - Cold Holding). The items were moved from the refrigerator at 7:00am. The items were not prepped or portioned today. The items were moved to the walk in cooler to chill and cold hold. New items at the correct temperature were brought out to replace them. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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. Cream cheese cups were removed from refrigerator at 7:00am. A time marking was applied. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/9/2025

Inspection #: Visit ID: 13455355

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage Warning - From follow-up inspection 2025-07-09: Ice landing on unsealed boxes **Time Extended**

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10940289

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In walk in cooler Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at triple sink leaking on to floor Warning
  • 22-41-4: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). Instructed manager to set up triple sink Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touched garbage bin with gloves and then handled clean container in bane Marie Chef changed gloves and washed hands **Corrective Action Taken** Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and began handling equipment with the same gloves. Educated on site. Chef washed hands and changed gloves Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found One live fly in back dish wash area Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shell eggs on top of green peppers in top portion of omelet reach in cooler Removed Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage Warning
  • 01B-02-5: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. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); raw shell eggs 50F cold holding butter (44F - Cold Holding); in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter (58F - Cold Holding) on front line. Not prepped or portioned Today. Out less than four hours. Placed on TPHC. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); butter (44F - Cold Holding); raw shell eggs 50F cold holding in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. sausage (50F - Cold Holding); turkey bacon (50F - Cold Holding) in first bane Marie on cook line. Out less than four hours. Moved back to walk in cooler. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today. sliced tomatoes (52F - Cold Holding); provolone cheese (52F - Cold Holding); pepper jack (52F - Cold Holding); feta (50F - Cold Holding); American cheese (50F - Cold Holding); cheddar (50F - Cold Holding); ham (50F - Cold Holding); sausage (50F - Cold Holding) in omelet station. Out less than four hours. Moved to walk in cooler. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. One Container of Butter at front service line Warning
  • 11-27-4:Intermediate - 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. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pancake pitcher in hand sink at end of cook line Removed Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in back kitchen near dish wash area Corrected On-Site Warning

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8874293

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8872418

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean plates to serve cooked omelettes without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw hamburger for cooking to preparing ready to eat sandwiches without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-25-4: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. At cook line; employee touched face and then handled clean utensils and plates to serve food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer; storage container of raw chicken stored over portioned bags of ready to eat onion rings/fries. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning
  • 01B-02-5: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 Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842364

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8719898

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty Over cook line Warning
  • 01B-02-5: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. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today. ham (45F - Cold Holding); sausage (50F - Cold Holding); diced tomatoes (49F - Cold Holding); pepper jack (44F - Cold Holding); provolone (50F - Cold Holding) top of flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back on walk in cooler. Warning

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8473418

  • 08B-38-4:Basic - Food stored on floor. Bagged Potatoes on floor Two pots of potatoes on floor removed Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) on cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server observed placing ready to eat lemons in water cups with barehands. Educated on site. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed wearing gloves and using cellphone. Immediately began buttering toast with same gloves. Educated on site. Gloves changed hands washed **Corrective Action Taken**
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. French toast batter containing raw shell eggs Time marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water bottle in hand sink at triple sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at dish wash area Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored with paper towels Labeled Corrected On-Site

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8472883

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8341765

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler #1, cooked mushrooms (45-47F - Cold Holding); ham (45-47F - Cold Holding); cheese (45-47F - Cold Holding); chicken (45-47F - Cold Holding); tomatoes (45-47F - Cold Holding); tuna salad (45-47F - Cold Holding). The items were placed in the cooler less than 4 hours ago. The items were removed from the cooler and placed in ice pans to chill and cold hold. **Corrective Action Taken** Warning