DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFÉ

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

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8844147

  • N/A:No Violations Were Observed

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8731923

  • 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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm after multiple cycles. The operator set up the three compartment sink for proper sanitization. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); cooked chicken (45F - Cold Holding); cut lettuce (52F - Cold Holding) in the reach in cooler near the entrance to the kitchen. The operator stated a temperature check on the reach in cooler was conducted approximately 3 hours prior in which the ambient temperature was 40F. The operator moved the foods to the walk in cooler. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a pot with water from the handwashing sink at the entrance to the kitchen. Educated the employee the sink is designated for handwashing only.

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8557514

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at the fruit race Jin cooler on the cook line. The operator properly stored the wet wiping cloth. Corrected On-Site

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8445548

  • 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed no additional safeguards to bare hand contact other than handwashing. The alternative operating procedure for bare hand contact form states the use of antiseptic as an additional safeguard.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use utensils stored in a soiled metal container at the expo line. The operator removed the utensils and container for sanitization. **Corrective Action Taken**
  • 09-05-5:High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed employees not using hand sanitizer as stated in the establishment's Alternative Operating Procedure.
  • 31B-07-5:Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand antiseptic at the handwashing sinks as stated in the establishment's Alternative Operating Procedure. The operator provided hand sanitizer at the handwashing sinks. Corrected On-Site

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8353269

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for cut pineapple in a reach in cooler on the cook line. The operator removed the plastic ramekin. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese cold holding at 52F stored above the container fill line at the reach in cooler on the cook line held for less than 2 hours. The operator removed the cheese stored above the fill line and placed in the reach in cooler to bring the temperature to 41F or below. **Corrective Action Taken**