DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

KEKE'S BREAKFAST CAFE in ST JOHNS has 2 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.

140 Durbin Pavilion Drive
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 12/10/2025

Inspection #: Visit ID: 10878043

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of red raspberry preserves on rack on end of make line.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs with gloved hands then changed gloves and contained to handle other ready to eat food without washing hands between tasks.
  • 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. Batter on cook line missing time markings, employee states all were made at the most 2 hours prior, all items marked. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on rack at end of make line stored over cans of various ready to eat foods, bottle moved. Corrected On-Site Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. All sanitation bucket reading over 700ppm for Sink and Surface cleaner, manager began to add water to all buckets. In use triple sink in ware washing area reading over 700ppm, manager added water and retested to 500ppm. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan with water from hand wash station on make line near entrance to kitchen.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in November

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.