DirtyFLRestaurant Inspection Data

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 10 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3617626

Inspection Date: 7/9/2025

Inspection #: 3617626

Inspection Date: 11/26/2024

Inspection #: Visit ID: 10729313

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-11-26: Same. **Time Extended**

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8829202

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face then handled clean plate to put whipped cream on; no hand wash. Server washed hands. Corrected On-Site Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched soiled pants then handled clean utensil to make food; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. At walk in cooler: Manager touch cooked potatoes with bare hands. Advised operator to use gloves. Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler: raw shelled eggs stored with cracked ones. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. 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. No time mark on waffle batter stored on cook line. Operator time marked. Corrected On-Site Warning
  • 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. No written procedure available for use for hollandaise sauce and grits at steam table. Operator included items in the current plan available. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8828650

  • N/A:No Violations Were Observed

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8726300

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of red peppers 1 dented Red Rasberry filling 1 dented Blueberry pie filling Warning
  • 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. Observed employee crack raw shelled eggs with gloves, then handled clean bowl used to serve grits; no glove change; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around between prep area and dish washing area at backend of kitchen. 2 flies flying around at garbage can on expo line. 2 flies flying around in kitchen; 1 landing on wall and dry storage shelves. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over onion rings; items not commercially packaged. Manager stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw bacon stored over cooked turkey slices. Manager stored properly. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: hollandaise sauce (131F - Hot Holding) As per manager stored for approximately 2 hours. Manager discarded. Corrected On-Site Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Employee discarded solution. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish washer. Paper towel provided. Corrected On-Site Warning
  • 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. For 2 new employees employed less than 2 weeks. Manager stated that he will have employees complete a form. **Corrective Action Taken** Warning

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8634258

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
  • 14-11-5:Basic - Equipment in poor repair. Three cracked plastic containers on rack above prep area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table next to dish wash area
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On floor on cook line
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed cracking raw shell eggs with gloves. Dropped shell on floor, picked it up and continued cracking eggs. After cracking eggs Chef changed Gloves and did not wash hands before handling other food items. Educated on site.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); chicken (48F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Ice bags placed on food items. Items Overstocked. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish wash area Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaning solution at entrance to kitchen

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8612066

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F. **Corrective Action Taken** - From follow-up inspection 2024-02-16: At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 30 mins prior. Operator removed to reheat to 165F. Admin Complaint **Corrective Action Taken**

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8486416

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef touched raw steak, wiped hand on apron then touched sliced Swiss cheese. Chef washed hands. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chef touched raw steak then touched sliced Swiss cheese used to prepare food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top on cookline: raw shelled eggs in top section of flip top cooler stored directly over ready to eat Swiss cheese slices in bottom section of flip top cooler. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Some items not time marked: Cook line: pancake batter Expo line: butter
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 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. Some items not time marked: Cook line: pancake batter Expo line: butter
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at flip top cooler #2 with fruits: Scoop stored in sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station near flip top cooler #2 used to store fruits. Operator provided. Corrected On-Site Repeat Violation

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8347940

  • 14-01-5:Basic - Bowl used to dispense tuna salad in make table at cook line; Operator removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- between make table at cook line Operator removed Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Forks submerged in cracked raw shell eggs; Operator removed Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cook line Operator removed Corrected On-Site
  • 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. Employees cracked raw shell eggs in the pan, wiped hands on apron and touched lid to cover the pan; employee didn't change gloves and washed hands; Manager Educated; employee changed gloves; washed hands and put new pairs of gloves Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-55F - Cold Holding) in make table at cook line ; food not prepared or portioned today; food overstocked and cloth towel used as liner underneath o stocking the cold air flow; as per operator food out of temperature for approximately 1 hour; Operator made smaller portions and removed towel **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line by fruit station Operator provided Corrected On-Site