KEKE'S BREAKFAST CAFE
450 DURBIN PAVILLION DR STE E106, ST JOHNS 32259
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 6/27/2025
Inspection #: Visit ID: 10864716
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on stove handle on cook line in kitchen.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 sanitation buckets on cook line reading below 500ppm for Sink and Surface cleaner, manager brought buckets to ware washing area to be remade. **Corrective Action Taken**
- 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. In use dish machine reading 25ppm, manager primed dish machine and ran several times and retested at 50ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (60F - Cold Holding) in overfilled container in top section of flip top reach in cooler at end of make line, per manager lid has been consistently open for several hours, cheese moved to bottom of cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant spray stored with aluminum pans at end of server line near standing reach in cooler.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced potatoes (113F-87F - Cooling, after 40 minutes 108F-88F) in covered, stacked, plastic containers, pack in containers 2 inches deep or more, in walk in cooler, manager unstacked and removed lids. **Corrective Action Taken**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Low water pressures at all bathroom sinks and hand wash station in ware washing area.
- 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. Missing written procedures for batters, butter, and whipped cream held on time control.