DirtyFLRestaurant Inspection Data

KEKE'S INC

Health inspection records show KEKE'S INC in ORLANDO has 2 inspections with a food safety rating of 1.0/5. Food safety practices have remained consistent.

4192 CONROY RD STE 100

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10898893

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout establishment.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of single use items, located in dish area.
  • 14-11-5:Basic - Equipment in poor repair. Hole on bottom shelf of prep table.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water handle spins on hand sink located next to 2 compartment sink and hand sink located next to triple sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the handle of stove. Staff removed tongs. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. Hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over prep cooler located on cook line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on cook line. Manager removed bucket. Corrected On-Site
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. To go boxes stored over prep table on cook line. Manager removed boxes. 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. Dish person, loaded. Dirty dishes and proceeded to remove clean dishes without handwashing.
  • 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. Server took a drink and continued to wait tables without hand washing. Manager educated staff. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Held on counter ambient 57F . Added eggs held outside of make table to time control. **Corrective Action Taken** 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. Pan cake, French toast batter. Less than 4 hours on the cart. . Staff added time mark. 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/ JB
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand sink located next to prep table. Manager removed. Corrected On-Site 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unsex restroom

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10756916

  • 14-11-5:Basic - Equipment in poor repair. Lower part of prep table in prep-area with hole and rust.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On handle of stove . Manager removed. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Bananas on cook line with stickers. Cook began slicing. Educated manager. Staff washed bananas. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Above cook line. Manager removed towel. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Strawberry glaze
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (60F - Cold Holding) held on top of prep table on cook line. Advised eggs be placed on time control.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back prep area.