DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

KEKE'S BREAKFAST CAFE in SOUTH PASADENA has 8 health inspections on record with an overall food safety rating of 2.2/5. Food safety practices have remained consistent.

Last inspection: 4 months ago · 8 reports on file

6862 Gulfport Boulevard South
Florida, 33707
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

12/5/2025· 4mo ago

Visit ID: 13462552

Met Inspection Standards

1 high, 4 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine.
  • 51-11-4:Basic - Carbon dioxide tank not adequately secured near soda machines. Repeat Violation
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Griddle on prep table at end of cookline stored in close proximity to hand wash sink with no splash guard. Observed hand wash water splash onto prep table very close to griddle. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on drying rack stored upright instead of inverted. Operator inverted. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plates on drying rack stacked wet. Operator separated to dry. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -temp gauge on dish machine cracked and doesn't move. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. -unwashed produce stored over diced onions in the walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (47F - Cold Holding, retemped at 47F); sliced ham (50F - Cold Holding, retemped at. 42F); yogurt (46F - Cold Holding, retemped at 46F) Operator placed all items in walk in cooler to cool. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line prep cooler heavily grooved and stained Repeat Violation
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink in employee restroom trickling water, not enough water pressure to properly wash hands.
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 113.5F
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in public and employee restrooms have no hot water, temped at 73F. Hand wash sinks throughout kitchen take long periods to produce hot water.

7/15/2025· 9mo ago

Visit ID: 10909849

Met Inspection Standards

1 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside container of tuna in reach-in cooler on cooks line. Employee removed bowl. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank near carbonated soda boxes not secured.
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware stored next to hand wash sink in warewashing area exposed to splash. Operator moved silverware. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Red Bull beverage stored in cooler at wait station area not segregated or identified.
  • 36-22-4:Basic - Floor area(s) covered with standing water in women's restroom.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between reach-in cooler and wall on cooks line. Employee removed knife. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is cracked.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors on cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler. Operator placed items in walk-in cooler. Rechecked temps a. sliced ham (54F - Cold Holding); 44f b. cooked chicken strips (51F - Cold Holding) 46f c. cut lettuce (47F - Cold Holding) 42f **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam stable and reach-in cooler soiled with food debris between cracks. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle in high chair containing windex not labeled.

1/24/2025· 1y 2mo ago

Visit ID: 8854544

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris

8/8/2024· 1y 8mo ago

Visit ID: 8785715

Met Inspection Standards

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to waffle press.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Blueberry preserve can dented, 7 pounds. Raspberry preserves can dented, 8 pounds.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler on cook line: provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); raw beef (50F - Cold Holding) Manager moved to reach in freezer. Temperatures taken again: provolone cheese (39F - Cold Holding); Swiss cheese (39F - Cold Holding); raw beef (39F - Cold Holding) Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server station area used to dump ice.

3/4/2024· 2y 1mo ago

Visit ID: 8584340

Follow-up Inspection Required

1 int, 4 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-03-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Warning - From follow-up inspection 2024-03-04: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in prep area wet nesting. Warning - From follow-up inspection 2024-03-04: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler on cook line gaskets torn Warning - From follow-up inspection 2024-03-04: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees certified have expired. Warning - From follow-up inspection 2024-03-04: Admin Complaint

1/4/2024· 2y 3mo ago

Visit ID: 8455710

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in prep area wet nesting. Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach-in cooler on cook line gaskets torn Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touch orange and placed on plate. Manager coached employee to use tongs. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in back storage area. Manager removed and sanitized area. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); chicken (46F - Cold Holding). Manager placed items in freezer **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter soiled with food debris. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees certified have expired. Warning

7/27/2023· 2y 8mo ago

Visit ID: 8454949

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line multiple cutting boards. Cuttings board front line black cut marks Warning - From follow-up inspection 2023-07-27: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line Warning - From follow-up inspection 2023-07-27: **Time Extended**

7/26/2023· 2y 8mo ago

Visit ID: 8384357

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda machine not secured manager secured tanks. Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line multiple cutting boards. Cuttings board front line black cut marks Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans in dish area on clean pan shelf's Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line no hand wash sign Manager posted sign. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzles in dish area soiled Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 10 can Strawberry glaze 120 oz. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hand when changing gloves while cooking manager coach cook to wash hands **Corrective Action Taken** Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked an egg and continued cooking not washing hand and changing gloves. manager coach cook to wash hands. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish area not landing on food contacts. 3 lives flies back storage area by coke boxes. Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning