DirtyFLRestaurant Inspection Data

KEKE'S INC

4430 Curry Ford Road
Orlando, Florida, 32812
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection on 4/2/2025

High Priority
5
Intermediate
3
Basic
8
Total
16
Disposition: Met Inspection Standards

Inspection Details:

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All of the make table in the kitchen. - From follow-up inspection 2025-04-02: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of make table next to clean plate . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door . Eggs table in poor repair because they using ice trying to maintain temperature. **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Dry potatoes stored on floor at the back of the house,a lot of boxes of food stored on floor at the walk-in freezer. - From follow-up inspection 2025-04-02: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of cooler. Standing water in bottom of walk-in cooler . **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored on top of apple cinnamon on bottom of make table and. **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm . Operator change the sanitizer bucket second check 700 ppm lactic acid . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2025-04-02: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Second check 100 ppm lactic. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-02: **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. Tuna salad made in house prepared 3-24-25. - From follow-up inspection 2025-04-02: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared 3-24-25. - From follow-up inspection 2025-04-02: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tightening her apron then start working with the same gloves then cut the French toast and touched it to put it in the serving container and about to serve it ,spoke to manager and she stopped her from served the French toast and she remake it . - From follow-up inspection 2025-04-02: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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. Pan cake butter,waffle mix and French toast eggs no time mark ,operator stated that been out since 7:30 am and add time . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at prep area back of the house blocked with a food cart . Operator removed it . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey sausage and ham prepared Friday 3-28-25 no date marked. - From follow-up inspection 2025-04-02: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles contain Window cleaner no labels . **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
Food Inspector #10810901
2025-04-02
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/2/2025 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).

Inspection on 4/1/2025

High Priority
7
Intermediate
3
Basic
8
Total
18
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All of the make table in the kitchen.
  • 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 on top of make table next to clean plate . **Corrected On-Site**
  • 14-11-5:Basic - Equipment in poor repair. Ice machine door . Eggs table in poor repair because they using ice trying to maintain temperature. **Repeat Violation**
  • 08B-38-4:Basic - Food stored on floor. Dry potatoes stored on floor at the back of the house,a lot of boxes of food stored on floor at the walk-in freezer.
  • 29-49-6:Basic - Standing water in bottom of cooler. Standing water in bottom of walk-in cooler . **Repeat Violation**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored on top of apple cinnamon on bottom of make table and. **Corrected On-Site**
  • 21-07-4:Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm . Operator change the sanitizer bucket second check 700 ppm lactic acid . **Corrected On-Site**
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Second check 100 ppm lactic. **Corrected On-Site** **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 shell eggs stored on top of make table and bottom have tuna salad and cheese without an actual barrier . **Repeat Violation** **Warning**
  • 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. Tuna salad made in house prepared 3-24-25.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared 3-24-25.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tightening her apron then start working with the same gloves then cut the French toast and touched it to put it in the serving container and about to serve it ,spoke to manager and she stopped her from served the French toast and she remake it .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under the grill the one next to the eggs station ; turkey sausage diced (54F - Cold Holding); American white cheese (47F - Cold Holding). Egg table ; liquid eggs (64F - Cold Holding); raw shell eggs (60F - Cold Holding); provolone cheese (51F - Cold Holding). Operator stated that all the food was at the walk-in cooler and they just bring it to the table at7:30 am and she moved all back to the walk-in cooler . **Corrective Action Taken** **Warning**
  • 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. Pan cake butter,waffle mix and French toast eggs no time mark ,operator stated that been out since 7:30 am and add time . **Corrected On-Site**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at prep area back of the house blocked with a food cart . Operator removed it . **Corrected On-Site**
  • 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. Turkey sausage and ham prepared Friday 3-28-25 no date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles contain Window cleaner no labels . **Repeat Violation**
Food Inspector #10810105
2025-04-01
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/1/2025 revealed 18 total violations (7 high priority, 3 intermediate, 8 basic).

Inspection on 3/5/2025

High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards

Inspection Details:

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door disrepair. - From follow-up inspection 2025-03-05: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods . - From follow-up inspection 2025-03-05: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of waking -in-cooler. - From follow-up inspection 2025-03-05: **Time Extended**
  • 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water wt the employee restroom back of the house and in floor next to the ice machine. - From follow-up inspection 2025-03-05: **Time Extended**
  • 08A-13-5:High Priority - - From initial inspection : 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 shell eggs stored on top of make table and the bottom have bread and sauce without a complete physical barrier. - From follow-up inspection 2025-03-05: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle have a blue chemical no label . - From follow-up inspection 2025-03-05: **Time Extended**
Food Inspector #10785954
2025-03-05
★★☆☆☆ 2.0/5
Food safety inspection conducted on 3/5/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).

Inspection on 2/24/2025

High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine door disrepair.
  • 36-62-4:Basic - Light not functioning. One out by the hoods .
  • 29-49-6:Basic - Standing water in bottom of waking -in-cooler.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Standing water wt the employee restroom back of the house and in floor next to the ice machine.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm .
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
  • 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 shell eggs stored on top of make table and the bottom have bread and sauce without a complete physical barrier.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle have a blue chemical no label .
Food Inspector #10756921
2025-02-24
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 2/24/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).