KEKE'S BREAKFAST CAFE
9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting boards on cook line have cut marks and is no longer cleanable.
- 29-18-4:Basic - Drain cover(s) missing at triple sink and prep sink.
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -cook on cook line.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior side of fryer cabinet
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line. Repeat Violation
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 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. -0 ppm. Operator corrected, 50 ppm. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at wrong location on fitting/splitter added to mop sink faucet. Operator corrected Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 expired
Food safety inspection conducted on 3/31/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dish room Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fry cabinet -exterior side of fryer
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board on cook line by waffle station
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line and front line. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee brought bus tub of dirty dishes to dish room, then touched clean dishes with no glove change/hand wash. Educated operator.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored next to tuna salad in reach in cooler on cook line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -chopper under table in dish room Repeat Violation
Food safety inspection conducted on 7/24/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 1/25/2024
High Priority
5
Intermediate
1
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned lids stored in dirty bin under prep table. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks on cooks line by egg station is not inverted. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server is scooping ice and wearing a watch. Corrected On-Site Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable.Walk in freezer.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids at servers station not inverted. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cut strawberries in walk in color. Corrected On-Site Repeat Violation
- 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. 0 ppm, afterwards 100 ppm. Corrected On-Site Repeat Violation
- 12A-27-4:High Priority - Employee touched fork that had raw shell eggs on the handle and then handled ready-to-eat vegetables without washing hands. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,47 f held less than four hours transferred to walk in cooler for a quick chill. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner and soap stored over three compartment sink. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker is not at correct location on hose bibb
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger is soiled. White cutting boards are stained on the cooks line.
Food safety inspection conducted on 1/25/2024 revealed 14 total violations (5 high priority, 1 intermediate, 8 basic).
Inspection on 8/8/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Back area . - From follow-up inspection 2023-08-08: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing grout in kitchen area and dish area. - From follow-up inspection 2023-08-08: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area. - From follow-up inspection 2023-08-08: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. - From follow-up inspection 2023-08-08: **Time Extended**
Food safety inspection conducted on 8/8/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 8/7/2023
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water. Back area .
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing grout in kitchen area and dish area.
- 08B-38-4:Basic - Food stored on floor. Cases of bread stored on floor in walk-in freezer. Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored on drying rack handle side down. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine and iceberg lettuce stored over ready to bread In sandwich station. Corrected On-Site Repeat Violation
- 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. 0 ppm , operator changed out old sanitizer with new sanitizer. 50 ppm Corrected On-Site
- 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. Repeat Violation Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer Repeat Violation Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cooks leaving the cooks line and returning. Repeat Violation Warning
- 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. Operator placed correct timer on product . Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires
Food safety inspection conducted on 8/7/2023 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).