KEKE'S BREAKFAST CAFE
9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/19/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/19/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 2/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 2/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/14/2024
High Priority
8
Intermediate
2
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/14/2024 revealed 11 total violations (8 high priority, 2 intermediate, 1 basic).
Inspection on 8/29/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 8/29/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).