KEKE'S BREAKFAST CAFE
9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/9/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Employee bathroom by warehouse washing area. **Repeat Violation**
- 21-08-4:Basic - Wiping cloth Ecolab Sink and Surface Cleaner compound sanitizing solution not at proper minimum strength. Tested 0-100ppm, not at proper minimum strength per operator's test kit chart.
Food safety inspection conducted on 1/9/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff restroom does not have self closing door.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dry food shelf next to food. Employee removed drink **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in the back of the kitchen dishwasher area not properly dried
- 33-11-4:Basic - Missing drain plug at dumpster. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at end of the cook line: Raw eggs (47F - Cold Holding); eggs white (47F - Cold Holding) 1st temps taken at 10:28 am cut tomatoes (53F - Cold Holding) in cooler since 7am Cooler at entrance of the cook line: shredded cheese (53F - Cold Holding); cooked red pepper (53F - Cold Holding); chicken (57F - Cold Holding); cut lettuce (57F). Operator placed some food items on ice and moved some items to walk in cooler. Re temp: Cooler at end of the cook line: egg white 47F, shell egg 45F, cut tomato 42F, shredded cheese 42F. Cooler at entrance of the cook line: cut tomato 41F, cooked red pepper 37F, chicken 47F, cut lettuce 42F. **Corrective Action Taken**
- 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 can be determined. Waffle mix and pancakes mix, operator time marked items **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in coolers at cook line **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink opposite side of flat grill at cook line **Repeat Violation**
- 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. 7 employees trainings expired in April 2024
Food safety inspection conducted on 7/22/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).