KEKE'S BREAKFAST CAFE
504 N ALAFAYA TRL STE 101
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging with food preparation wearing watch and bracelet. Employee take it out . Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table kitchen area . Repeat Violation
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs at the top of make table and bottom table have tuna and butter. Operator removed the ready to eat food to the side . Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (56F - Cold Holding). Operator stated that it's been out for less than hour and he did moved it to the bottom of make table to cool down he also decided to add the eggs to the time control list . **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty bucket stored front of the employee hand sink back of the house at the dish area . Operator removed it . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemicals spray bottle spray at the employee hand sink back of the house the one by the dish area. Operator removed it . Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottle had chemicals no label .
Food safety inspection conducted on 1/10/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and fork at the cook line .
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the kitchen table .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored next to bread at the shelf top of prep table .
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing watch . Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By the exit door.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. At the reach-in cooler under the grill .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and green peppers stored on top of pickles at the walk-in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of butter at the make table . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (45F - Cold Holding)-cooked chicken (46F - Cold Holding. Operator stated that last time checked temperature was 41 2 hours ago advised to move it to the walk-in cooler to cool down and manager moved all the food to the walk-in cooler **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. Liquid eggs-shall eggs . Repeat Violation
- 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/ Expired Thomas Kennedy may 8-2019.
- 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. For some employee. Repeat Violation
- 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 to operator.
Food safety inspection conducted on 7/3/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 2/6/2024
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - Light not functioning. Over secondary cookline.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 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. Employee entered kitchen with cup in hand, placed cup in rack and proceeded to grab gloves with washing hands. Manager corrected employee.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw chicken tenders over portioned bags of fries. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked ham in drawers in prep area. Corrected On-Site Repeat Violation
- 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. Pancake mix, shell eggs, employee states pulled out 1.5 hours **Corrective Action Taken**
- 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 110f, reheated recheck 142f. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Corrected On-Site
- 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. Only able to see ones from employees hired in January 23, no employees hired since then do not have proof.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for several employees on shift that have been here more than 60 days. Note cards in binder are marked for 5 years but should only be good for 3 years.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquids Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Warning - From follow-up inspection 2023-08-01: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area. Corrected On-Site Warning - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/31/2023
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table . Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Egg white liquid in the bottom of make table since fridge 46f-cold holding. 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. Observed employee cracking eggs then putting gloves without washing hand to prepared food . Corrected On-Site Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef steak stored in top of cheese in bread at the bottom of make table . Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked eggs . Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (55F - ); Turkey bacon sausage (54F - Cold Holding); Turkey patties (54F - Cold Holding); ( - Cold Holding); boiled potato (54F - Cold Holding) Operated stated that was 36f in the morning at 7 am and they had truck that's why temperatures was high . white liquid eggs (46F - Cold Holding)since Friday had to stop sales . Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area. Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at the front area opened yesterday no date . Tomato at the walk-in cooler since Friday have Friday on it without day mark . Repeat Violation Warning
Food safety inspection conducted on 7/31/2023 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).