Inspection Date: 9/25/2025

Inspection #: Visit ID: 13527539

14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler showing signs of rust Warning - From follow-up inspection 2025-09-23: **Time Extended** - From follow-up inspection 2025-09-25: **Time Extended**
29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker need on splitter at mop sink. Discussed and showed manager example of vacuum breaker Warning - From follow-up inspection 2025-09-23: Still observed **Time Extended** - From follow-up inspection 2025-09-25: Not observed **Time Extended**

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13527498

24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on containers on storage shelf near cooks line Warning - From follow-up inspection 2025-09-23: Still observed **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line soiled Warning - From follow-up inspection 2025-09-23: Still observed **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler showing signs of rust Warning - From follow-up inspection 2025-09-23: **Time Extended**
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale Discussed with operator alternative ways of cold holding until repairs could be made. Operator placed items on ice until repairs can be made Cold holding unit on left side of line: Tuna salad 2lbs, 55F Tomato 2lb 56F, Swiss cheese 3lbs 56F, Lettuce 1lb 57F, Sausage link 3lb 56F, Provolone 1lb 56F, Pepper jack 1.5lb 55F, Turkey 2lb 57F Warning - From follow-up inspection 2025-09-23: Reach-in cooler ambient temp 51F. Cut tomato 51F shredded cheese 49 sliced provolone 51. Held less than 4 hours. Manager moved items to walk in cooler to rapid cool Admin Complaint
29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker need on splitter at mop sink. Discussed and showed manager example of vacuum breaker Warning - From follow-up inspection 2025-09-23: Still observed **Time Extended**

Inspection Date: 9/17/2025

Inspection #: Visit ID: 10931023

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to hot line Warning
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 purse on so storage shelf. Manager removed to locker. Corrected On-Site Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on containers on storage shelf near cooks line Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line soiled Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler showing signs of rust Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes stored on counter Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cooks line. Discussed with manager about proper storage options Warning
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. Dish machine tested at 0ppm Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Discussed with operator items that will be stop sale. Operator discarded items. Replaced with items from walk in cooler **Corrective Action Taken** Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale Discussed with operator alternative ways of cold holding until repairs could be made. Operator placed items on ice until repairs can be made Cold holding unit on left side of line: Tuna salad 2lbs, 55F Tomato 2lb 56F, Swiss cheese 3lbs 56F, Lettuce 1lb 57F, Sausage link 3lb 56F, Provolone 1lb 56F, Pepper jack 1.5lb 55F, Turkey 2lb 57F Warning
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. Operator had just completed making and had not time stamped. Operator added time stamp Corrected On-Site Repeat Violation Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker need on splitter at mop sink. Discussed and showed manager example of vacuum breaker Warning
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle missing label to identify chemical Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand washing sink in dish area. Manager turned on Corrected On-Site Warning

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8825735

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Manager removed tongs and placed at dishwasher. Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stick on clean dishes overtop food preparation table on cooks line.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at the end of cooks line.
21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket tested 0ppm of lactic acid. Manager refilled bucket bucket re-tested 700ppm of lactic acid. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces stored inside reach in cooler on cooks line has no labeling of contents.
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. French toast mix held on time has no time stamp. Chef added proper time stamp to French toast mix. Corrected On-Site
16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler on cooks line have stains.
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 at time of inspection.
31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing by back door. Manager placed hand washing soap at hand washing sink. Corrected On-Site Repeat Violation

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8738047

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler housing fruit on cooks line are torn.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line by next to the grill. Management cleaned out water from inside reach in cooler. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board housing fruit on cooks line has stains.
31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink on front line. Manager placed hand soup at hand washing sink. Corrected On-Site

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8586679

14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets inside reach in cooler by hand washing sink on cooks line are torn. - From follow-up inspection 2024-01-11: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from flattop next to hand washing gaskets are soiled. - From follow-up inspection 2024-01-11: **Time Extended**
53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-01-11: **Time Extended**

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8438373

14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler by hand washing sink on cooks line are torn.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from flattop next to hand washing gaskets are soiled.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler by storage shelves on cooks 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 working flattop grill cracked shelled eggs without washing hands. Had a discussion with employee. Employee washed hands. **Corrective Action Taken**
12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pick squeeze bottles up out of trash with bare hands then started cooking eggs. Had a discussion with employee about proper hand washing. **Corrective Action Taken**
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor on cooks line. Warning
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by back door. Manager placed paper towels at hand washing sink.

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8503382

29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by sandwich press is leaking. - From follow-up inspection 2023-09-26: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has stains and is no longer cleanable on steam table. - From follow-up inspection 2023-09-26: **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8502120

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8359203

14-11-5:Basic - Equipment in poor repair. Ton gaskets inside reach in cooler on cooks line.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor underneath ice machine has old food buildup and trash.
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.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by storage shelves on cooks line.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health agreement paperwork. **Corrective Action Taken**

KEKE'S BREAKFAST CAFÉ

Overall Food Safety Rating

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