KEKE'S
140 Durbin Pavilion Drive
Florida, 32259
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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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).
Inspection on 3/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-03-11: hollandaise (109F - Hot Holding) in bottles warm water bath sitting on counter next to steam table, per employee they have been sitting there for approximately 2 hour, employee put bottles in steam table. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
5
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license posted in office.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back interior of reach in cooler drawers under grill. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 chemical spray bottles stored at each end of sever area on rack facing to go boxes. 1 chemical spray bottle on rack facing various food items at end of cook line. Spray bottles removed. Corrected On-Site Repeat Violation Admin Complaint
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at main hand wash station in women's bathroom.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Repeat Violation
- 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. Manager is not able to find any proof of training for any employees. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures for items held on time, manager filled out procedures during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid under dump sink in server area.
Food safety inspection conducted on 1/9/2024 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 7/27/2023
High Priority
6
Intermediate
2
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on the bulk ice bin not inverted, metal pans on the storage shelf over the three compartment sink not inverted. Operator inverted the metal pans and the ice bucket. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food stored on top of single service carry out container at the end of the main cook line. Employee beverage stored over unwashed potatoes. Employee beverage stored over clean silverware at the waitstation line. Operator relocated all employee food and drinks. 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. Employee personal neck fan and headphones stored on dry storage shelf at the end of the main cook line over single service containers for customers. Operator relocated the employee personal items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. At time of inspection reach in freezer on the main cook not keeping food frozen and reach in cooler under the flat top grill not in use due to not holding proper temperature. Operator has maintenance request for both units. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler at the end of the cook line closest to the flat top grill has build up of food debris in the cooler.
- 25-05-4:Basic - Single-service articles improperly stored. At the end of the main cook line, container of paper plates stored on the floor.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the waffle makers. Wet wiping cloth stored on prep table by the coffee dispenser.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator replaced the sanitizer bucket for the dishmachine and primed the machine. At conclusion of inspection dishmachine at 50ppm. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the dry storage area at the end of the main cook line. Two flies observed in the warewashing area.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At time of inspection case of raw shell eggs brought out from the walk in cooler and stored on a shelf next to the cook line at ambient kitchen air temperature. Employee relocated the eggs to a reach in cooler.
- 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 the main cook line French toast batter and on the waitstaff line whipped butter stored on time as public health control with no product time marking.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line in the steam table, potatoes (122F - Hot Holding). Operator adjusted the heat setting on the potatoes to bring back to temperature range. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Jug of bleach stored on container of single service plastic take out containers. Operator relocated the container of bleach. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink at the end of the main cook line. Operator provided paper towels. Corrected On-Site
Food safety inspection conducted on 7/27/2023 revealed 17 total violations (6 high priority, 2 intermediate, 9 basic).