DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

US 27;US 441
Florida, 32159
Spanish Springs
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 8877168

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys and cell phone on box of waffle batter. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook wearing bracelet. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler at egg station.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Bottom shelf in walk in cooler.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Powdered sugar. 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. -Dishwasher cleaning dirty dishes and then grabbing clean dishes. Manager coached employee. **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. -Eggs, waffle batter. Manager determined correct time. Corrected On-Site

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8784417

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -In front of walk in cooler. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Tomato juice.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f. Less than 4 hours. Manager placed in freezer. **Corrective Action Taken**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8462199

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic lids. Repeat Violation
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic lid chipped on mushroom container. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. -By walk in cooler. -Far end of cookline. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -Over stove top.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By waffle press.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs stored behind cut lettuce in prep cooler. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 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. -Waffle batter. Manager determined correct time. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hollandaise 114f. Less than 4 hours. Manager added boiling water. Rechecked at 170f. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Panini grill.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At far end of wait station.

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8461560

  • N/A:No Violations Were Observed

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8382881

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Metal scrapers. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -In rear prep area. -End of cookline. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Fruit cooler on cookline. Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters. Warning
  • 08B-12-5:Basic - Stored food not covered. -Cooked potatoes in walk in cooler. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -On cookline. Corrected On-Site Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee adjusted hat and began working with food. Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had a drink and then returned to work with food. Coached employee, he washed hands and changed gloves. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 47f, Cream cheese 47f, Eggs 55f. Less than 4 hours. Manager placed in freezer to rapid chill. Rechecked eggs 38f, Yogurt 43f, Cream Cheese 37f. Corrected On-Site Warning
  • 03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. French toast batter 80f. Manager made new batch. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 114f. Less than hours, advised to reheat. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict. Warning
  • 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. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form. Corrected On-Site Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form. Corrected On-Site Warning