KEKE'S
140 Durbin Pavilion Drive
Florida, 32259
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around mop sink and rack across from mop sink in dish area. **Warning** - From follow-up inspection 2025-01-29: 2 live flying insects around mop sink **Time Extended**
Food safety inspection conducted on 1/29/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on prep table on make line, drinks discarded **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple phones on prep tables in server area and cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee in prep area chopping tomatoes and mushrooms without washing them first.
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Toilet in men's bathroom.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Several employees touching face and hair with gloved hands, changed gloves, then continued to handle food or clean equipment without washing hands between tasks. Also employee on cook line cracking raw shell eggs with gloved hands, changed gloves, but did not wash hands before continuing to handle cooked bacon with gloved hands. Also employee on cook line picked up garbage from floor with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around mop sink and rack across from mop sink in dish area. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding) in overfilled container in top of reach in cooler on make line, per employee cheese has been there less then 1 hour, cheese moved to bottom of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. On batters and French toast mix on cook line **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Oven cleaner, degreaser and , spray bottle of pink liquid over sauce bottles and with plastic wrap and aluminum foil on rack at end of cook line. **Repeat Violation** **Admin Complaint**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in men's bathroom. At hand wash station in ware washing area. **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/ At least 6 employees on site are conducting food preparation and no one on site is a certified food manager, the only manager on site as been working as a manager for a couple of weeks and does not have proof of manager certification yet.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager on duty 9 current employees hired over 60 days ago do not have any proof of training.
Food safety inspection conducted on 1/27/2025 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 8/14/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License from 2023 in office. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple on stove handle on cook line, employee corrected during inspection. **Corrected On-Site**
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both coolers under grills on cook line. **Repeat Violation**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at end of cook line, employee corrected during inspection. **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of strawberry glaze under make line in kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
- 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. Pancake batters and French toast batter on cook line, per manager they have been there approximately 1 hour, employee marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of glass cleaner and soap stored with clean plates, waffle grill spray, and seasonings, bottles moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in ware washing area. At all hand wash stations in both men and women's bathrooms. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sneeze bottle of soap next to hand wash station on make line. **Repeat Violation**
Food safety inspection conducted on 8/14/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).