KEKE'S INC
4062 PLAZA BLVD STE 10
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
5
Intermediate
2
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed: on the cook line: staff with gloves on, touch apron and continue handling clean dishes, no glove change. Same staff member, after washing hands and applying gloves, touch glasses with gloves hands and continue working, no glove change. ALSO, on the wait station line, staff wearing gloves, touching handle to the walk-in cooler door to enter, touch glasses and continue working, no glove change. The manager addressed these events when she was alerted to them. **Corrective Action Taken**
- 01B-15-4:High Priority - Shell eggs are not clean. See stop sale. Observed: one shell egg on the cook line with foreign substance on the shell. Cook line staff removed the egg from the crate.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed chicken in a make table on the cook line, 46°. The chicken was prepared yesterday according to the cook. The chicken was then iced down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed: butter on the wait station line on time as a public health control, 4 hours. The label reads 8am, it is now after 12:00 and the butter was not discarded.
- 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. Observed: batter for waffles and pancakes on the cook line, no time mark.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the tomato slicer blades and pusher head have dried food debris on them when stored on the end of the prep table. Staff moved to dish for a re-cleaning. **Corrective Action Taken* ALSO, the tea nozzles on the wait station line have build up. This item **Repeat Violation**
- 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. Observed 1 expired employee training for a current employee.
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (5 high priority, 2 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no Certified Food Manager with four + food employees working. - From follow-up inspection 2024-08-28: Christi-has signed up for training with Always safe. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 8/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review. One was obtained from Corporate and posted. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a whisk in 73° water on the cook line.
- 51-18-6:Basic - No copy of latest inspection report available. Observed: the last inspection is not available for review.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the red sanitizer bucket in use on the floor at the beginning of the cook line.
- 29-03-4:Basic - Water draining onto floor surface. Observed: the vent in the walk-in cooler drips on the floor.
- 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. Observed: 0 ppm for chlorine when testing the dish wash machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line, first cold table: slice cheese 46, shell eggs Ambient air temperature 58, whipped butter 50°. ALSO, on the far end make table, cream cheese pack 46°. **Repeat Violation** **Admin Complaint**
- 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. Observed: lack of a plan available for review. One was emailed. This was posted after printing. **Corrected On-Site**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Christi not Certified Food Manager trained within 30 days of being a manager, per Christi.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the shroud for the ice maker is soiled. ALSO, the tea nozzles have build up.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no Certified Food Manager with four + food employees working.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: no proof of employee training available for review. **Warning**
Food safety inspection conducted on 8/26/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).