DirtyFLRestaurant Inspection Data

KEKE'S INC

Health inspection records show KEKE'S INC in GAINESVILLE has 9 inspections with a food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

4062 PLAZA BLVD STE 10

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13618058

Follow-up Inspection Required

1 high, 1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed : the supply line for the chemical dispenser in the mop sink is spraying hot water. - From follow-up inspection 2026-01-26: No change **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. Repeat Violation Admin Complaint - From follow-up inspection 2026-01-26: No change **Time Extended**

1/23/2026· 1mo ago

Visit ID: 13511183

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed : duct tape used to keep the ice maker access door shut.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed : a doughnut on a paper towel at the beginning of the cook line on the low boy reach-in cooler. This was discarded. Corrected On-Site Repeat Violation
  • 10-12-5:Basic - In-use ice scoop/bucket stored on soiled surface between uses. Observed : the ice bucket, open end down, stored on the ledge of the ice maker, visibly not being a clean surface.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a whisk stored in standing water, in a pitcher, at the far end of the cook line. The water was dumped. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed : the single serve to go lids are stored on the floor by the dry storage rack.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed : the supply line for the chemical dispenser in the mop sink is spraying hot water.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : sliced provolone 48°, sliced white cheese 49°, Swiss 50°, yellow cheese 48°. Ice bags are being added. **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 and the time removed from temperature control cannot be determined. Observed : the French toast mix lacked a time mark. The 8-12 time mark was added. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the shroud in the ice maker is soiled. ALSO, the Robo-coupe s soiled on the blade after cleaning.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed : the prep line hand wash sink was blocked by a slim Jim garbage can. The can was moved. Corrected On-Site

9/3/2025· 6mo ago

Visit ID: 10876240

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed : the license on the wall expired 06-01-2025. The current license is paid for.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee thermos stored with the hot sauce on the wait station line.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed : a plate of food and a fork at the beginning of the cook line on the first reach-in freezer. The food was moved and discarded. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : at the far end of the cook line, white handled knife stored between the equipment. This was removed for cleaning. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the top of the dish wash machine has an accumulation of sediment.
  • 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 : the dish wash machine reading 0 ppm for chlorine when tested. The rinse aid was removed from that supply line and the sanitizer jug was connected. After priming, the dish wash machine achieved 70 ppm at 113°. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the far drawer on the cook line: cooked cubes chicken 52°, raw hamburger 45°. Ice bags were added to both. The chicken dropped to 42° in 14 minutes. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the far end make table cutting boards has stains and cuts.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : ice in the first hand wash sink on the cook line. This was melted away. Corrected On-Site

1/30/2025· 1y 1mo ago

Visit ID: 8871443

Follow-up Inspection Required

5 high, 2 int

  • 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.

8/28/2024· 1y 6mo ago

Visit ID: 8871225

Met Inspection Standards

1 int

  • 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**

8/26/2024· 1y 6mo ago

Visit ID: 8722544

Follow-up Inspection Required

2 high, 5 int, 5 basic

  • 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

1/31/2024· 2y 1mo ago

Visit ID: 8599700

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-01-31: 1st reach-in cooler on the cook line Slice cheese 41, cut tomato 42, ***cooked mushrooms 45, cooked cubed chicken 47***, shred cheese in the corner 40, 39. Ice bags were added to the mushrooms and the chicken Admin Complaint

1/26/2024· 2y 1mo ago

Visit ID: 8520974

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 1 drink on the first prep area on the cook line. This was placed in the speed rail. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer. **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 and the time removed from temperature control cannot be determined. Observed: multiple items on the cook line lacking time marks for time as a public health control. Time stickers were adjusted and added. Corrected On-Site 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 the clean up plan calls for chlorine, there is none on site today. It was ordered and is scheduled to be on the truck tomorrow. **Corrective Action Taken**

10/9/2023· 2y 5mo ago

Visit ID: 8344814

Met Inspection Standards

3 high, 1 int, 4 basic

  • 08B-12-5:Basic - Cooling food not having overhead protection. Observed: in the walk-in cooler, cooked mushrooms cooling, no overhead protection.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink on the reach-in cooler with a prep top. The drink was discarded. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: 2 backpacks stored over potatoes and silver ware. Both were moved to the employee area. Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the second hand wash sink in the cook line draining slow. The paper towel pieces were removed. Corrected On-Site
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed: at the dish pit, the pre rinse hose hangs below flood rim. The end of the hose was attached to the hook. The metal cover for the hose is in disrepair, plastic hose is visible. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tomato's cut yesterday, 46F in the first reach-in cooler with a flip top. An ice bag was added, dropped to 42F. Corrected On-Site
  • 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 was not written anywhere. Observed: waffle batter make about 7 am, no time mark. The container was replaced with fresh batter with a time sticker. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the second cook line hand wash sink. Paper towels were added. Corrected On-Site