DirtyFLRestaurant Inspection Data

KEKE'S BREAKFAST CAFE

KEKE'S BREAKFAST CAFE in WINTER SPRINGS has 8 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 8 reports on file

9723 Eagle Creek Center Boulevard
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/13/2026· 3mo ago

Visit ID: 13504640

Met Inspection Standards

4 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - knives stored in between pans on steam table Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on lunch station.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket stored in front of hand sink on cooks line. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - spatula stored in hand sink on cooks line. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

8/26/2025· 7mo ago

Visit ID: 10916840

Met Inspection Standards

2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee in kitchen wearing bracelets
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -wet pans and lids stacked

3/25/2025· 1y ago

Visit ID: 10708415

Met Inspection Standards

4 high, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Make table. Operator waiting for it to be picked up
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. By dish machine
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Mop sink floor cleaner hose touching bottom of mop sink
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put bread in French toast mix (pooled eggs) and continued making other food Operator coached employee **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix (65F - Cold Holding)per operator for 1 hour. Put on ice to bring down temperature Operator added to time plan Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

10/30/2024· 1y 5mo ago

Visit ID: 8774023

Met Inspection Standards

2 high, 5 int, 5 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -next to HWS in kitchen Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -RIC left side of flat top in kitchen Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom Corrected On-Site
  • 27-10-4:Basic - No hot running water at mop sink. -Hot water pipes in kitchen loss of pressure, no hot water Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pooled egg 10/22 prep date -egg white 10/22 prep date
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -5 containers of pooled eggs dated 10/22 -1 containers of egg white
  • 27-18-4:Intermediate - Hot water supply not maintained during peak periods. -Hot water supply seized operation during inspection Corrected On-Site
  • 32-11-5:Intermediate - Lack of toilet tissue at each toilet. -employee restroom Corrected On-Site
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. -Hot water pipes in kitchen loss of pressure, no hot water Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -employee restroom Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hot water supply seized operation during inspection Corrected On-Site

2/28/2024· 2y 1mo ago

Visit ID: 8617655

Met Inspection Standards

1 high, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cook line cutting board - drinks on storage shelf with other food items Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 33-16-4:Basic - Open dumpster lid.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Hollandaise sauce (130f-138f - Hot Holding). Manager put on stove for reheat **Corrective Action Taken**

2/14/2024· 2y 2mo ago

Visit ID: 8508327

Met Inspection Standards

3 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracking raw shell eggs, then grabbed clean plate to place eggs onto plate for service. No glove change, no handwash
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shell eggs on top bay, over shredded cheese on bottom bay of egg cooler. Operator moved. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - hollandaise sauce (130f-134f - Hot Holding) Employee added boiling water to holding unit to bring temperature up. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink in ware wash station

9/26/2023· 2y 6mo ago

Visit ID: 8507717

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-09-26: **Time Extended**

9/25/2023· 2y 6mo ago

Visit ID: 8373010

Follow-up Inspection Required

2 high, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg Station: - shredded cheese held overnight (46F - Cold Holding); - white american cheese held overnight (48F - Cold Holding) - peperjack cheese held overnight (52F - Cold Holding) Warning