DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

KEKE'S BREAKFAST CAFE in ORLANDO has 7 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13560756

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler next to reach in freezer,left side of cooler Pull out reach in cooler across from hand washing sink,all in cooks line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by employee restroom
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By hand washing sink at cooks line,operator discarded bucket and placed new bucket with solution in another bucket Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon,turkey,butter,cooked chicken,chopped beef and sliced cheese all temping between 46F-50F.Per operator items were in reach in cooler and pull out reach in cooler about an hour. Operator placed items to another reach in cooler and iced down items **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked by trash can and sanitizer bucket,operator relocated items Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Cart blocking exit door by mop sink. Operator moved cart Corrected On-Site

10/27/2025· 5mo ago

Visit ID: 10931454

Met Inspection Standards

1 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen next to walk in cooler
  • 36-22-4:Basic - Floor area(s) covered with standing water. At cooks line next to dry storage
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry storage area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table across from flat top grill at cooks line

2/10/2025· 1y 2mo ago

Visit ID: 8873371

Met Inspection Standards

1 high, 1 int, 4 basic

  • 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

8/28/2024· 1y 7mo ago

Visit ID: 8872595

Met Inspection Standards

5 high, 1 int, 1 basic

  • 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**

8/27/2024· 1y 7mo ago

Visit ID: 8784885

Follow-up Inspection Required

6 high, 1 int, 1 basic

  • 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

3/4/2024· 2y 1mo ago

Visit ID: 8525334

Met Inspection Standards

2 high

  • 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**

10/12/2023· 2y 6mo ago

Visit ID: 8383400

Met Inspection Standards

3 high, 3 basic

  • 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**