KEKE'S INC
1861 W TENNESSEE ST STE 270
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employees drinks in expo stand up cooler. Manager confirmed the drink was an employees and discarded. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a necklace hanging outside of shirt on cooks line.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed 3 compartment sink drain clogged and water running on the floor.
- 01B-07-4:High Priority - Food with mold-like growth. Observed moldy case of bananas on shelf in walk in cooler. Manager threw bananas away. See stop sale. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink by ice machine not working, no water turned on to hand sink per manager.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in prep area. Also no soap in handicap stall at hand wash sink. Repeat Violation
- 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. Observed no written plan for time and temperature control. Emailed time as a public health form to Manager who completed during inspection. Corrected On-Site
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-11-12: Did not observe employee food safety handler training during time of call back. General manager, Monisa Guidry informed me employees completed training 10/5/2024 but took certificates home. **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on prep line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in freezer. Operator removed drink during inspection. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap at handwashing sink next to left side entrance. Operator added soap during time of inspection. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 8/28/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 12/20/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed current license and posted it during time of inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic bins wet nesting.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright.
Food safety inspection conducted on 12/20/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/18/2023
High Priority
4
Intermediate
5
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cook line corner piece.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink without a lid above reach in cooler on the cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep line next to containers.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish ware being stacked. Observed clean dish ware being stacked. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on the cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink on cook line next to office.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waitress station.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw bacon held over 24 hours on the cook line at 51F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon held on the cook line over 6 hours at 51F.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter, French toast mix, cream cheese and waffle mix with no time mark on the cook line and waitress station.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed ECO SHINE on prep table on prep line.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in the reach in cooler system in waitress area held over 24 hours without a date mark.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dish towels in the sink in dish room area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the employee hand sink on the cook line. Employee put paper towels in paper towel dispenser. Corrected On-Site Repeat Violation
- 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.
Food safety inspection conducted on 7/18/2023 revealed 21 total violations (4 high priority, 5 intermediate, 12 basic).