KEKE'S BREAKFAST CAFE
9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small bowl inside tuna at make table to left of hot wells. Operator removed. Corrected On-Site
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 0ppm after priming. Operator had triple sink set up. Operator called eco lab to set up maintenance appointment during inspection.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed diced onions stored under unwashed strawberries in walk-in cooler. Operator moved. Corrected On-Site Repeat Violation
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed washed tomato's placed back in cardboard box. Operator coached employee to wash tomatoes again and place in clean container. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at handwashing sink by dish ware area. Operator turned on hot water. Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/28/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped in walk-in cooler Corrected On-Site - From follow-up inspection 2024-08-28: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro - From follow-up inspection 2024-08-28: **Time Extended**
- 12A-17-4:High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached on proper handwashing **Corrective Action Taken** - From follow-up inspection 2024-08-28: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/18 - From follow-up inspection 2024-08-28: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad, dated 8/18 Warning - From follow-up inspection 2024-08-28: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); chicken salad- date marked 8/18 sliced roasted portobello (46-51F - Cooling) walk-in cooler cooling overnight Warning - From follow-up inspection 2024-08-28: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro - From follow-up inspection 2024-08-28: **Time Extended**
Food safety inspection conducted on 8/28/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 8/27/2024
High Priority
6
Intermediate
1
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped in walk-in cooler Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached on proper handwashing **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/18
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad, dated 8/18 Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); chicken salad- date marked 8/18 sliced roasted portobello (46-51F - Cooling) walk-in cooler cooling overnight Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone (49F - Cold Holding) under flattop. Less then 3 hours placed in walk-in to chill. pepperjack cheese (49F-cold holding)omelette station top of make table, less then 4 hours, moved to cooler to chill. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); top of lunch make table, in unit over night **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
Food safety inspection conducted on 8/27/2024 revealed 8 total violations (6 high priority, 1 intermediate, 1 basic).
Inspection on 3/4/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Manager reviewed proper procedure with employee, employee washed hands and changed gloves. **Corrective Action Taken** 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. sliced cooked potatoes (125F - Hot Holding) for 30 minutes, employee put them on the flat top to ensure they reach 165F and increased the temperature on the hot holding unit. **Corrective Action Taken**
Food safety inspection conducted on 3/4/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
3
Intermediate
0
Basic
3
Total
6
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. Ice bucket Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table Operator moved to bottom prep table shelfCorrected On-Site 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. Observed employee crack eggs and no hand wash or changed gloves. Employee proceeded to grab toppings for omelette with same gloved hand.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed French toast mix made with cracked unpasteurized eggs over ready to eat strawberries in reach in cooler Operator switched items Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut turkey sausage (48F - Cold Holding) operator discarded; portioned cooked chicken (45F - Cold Holding) for less than 4 hours Operator stated door was opened, went back to check and temperature is lowering. Operator mentioned to employees to ensure door is kept closed **Corrective Action Taken**
Food safety inspection conducted on 10/12/2023 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).