Keke's Breakfast Cafe
Last inspected: Nov 12, 2025
100
Score
Public records show 13 inspections at Keke's Breakfast Cafe stretching back to 2022. The newest entry in the record is dated Nov 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. A #10 can of strawberries was dented and discarded. A can of tomato juice was dented and discarded. See stop sale.
01B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on omelette cracked eggs then washed hands with gloves on. Employee then continued to clean utensils to remove a cooked omelette from the grill. Employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the omelette station, diced tomatoes (46F - Cold Holding); feta cheese (49F - Cold Holding); liquid egg whites (61F - Cold Holding); diced ham (48F - Cold Holding); sliced sausage (46F - Cold Holding); cheese (46F - Cold Holding). The items were moved from the refrigerator at 7:00am. The items were not prepped or portioned today. The items were moved to the walk in cooler to chill and cold hold. New items at the correct temperature were brought out to replace them. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. Cream cheese cups were removed from refrigerator at 7:00am. A time marking was applied. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed strawberries were stored over cooked potatoes. The strawberries were moved **Corrected On-Site**
08B-17-4
52
Jul 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage **Warning** - From follow-up inspection 2025-07-09: Ice landing on unsealed boxes **Time Extended**
14-69-4
95
Jul 8, 2025
Routine - Food
9 critical violations. 4 major violations. 3 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter (58F - Cold Holding) on front line. Not prepped or portioned Today. Out less than four hours. Placed on TPHC. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); butter (44F - Cold Holding); raw shell eggs 50F cold holding in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. sausage (50F - Cold Holding); turkey bacon (50F - Cold Holding) in first bane Marie on cook line. Out less than four hours. Moved back to walk in cooler. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today. sliced tomatoes (52F - Cold Holding); provolone cheese (52F - Cold Holding); pepper jack (52F - Cold Holding); feta (50F - Cold Holding); American cheese (50F - Cold Holding); cheddar (50F - Cold Holding); ham (50F - Cold Holding); sausage (50F - Cold Holding) in omelet station. Out less than four hours. Moved to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-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. One Container of Butter at front service line **Warning**
03F-02-5
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. Dishwasher (Chlorine 0ppm). Instructed manager to set up triple sink **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touched garbage bin with gloves and then handled clean container in bane Marie Chef changed gloves and washed hands **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and began handling equipment with the same gloves. Educated on site. Chef washed hands and changed gloves **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects found One live fly in back dish wash area **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shell eggs on top of green peppers in top portion of omelet reach in cooler Removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage **Warning**
01B-13-4
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. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); raw shell eggs 50F cold holding butter (44F - Cold Holding); in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today. **Warning**
01B-02-5
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Pancake pitcher in hand sink at end of cook line Removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in back kitchen near dish wash area **Corrected On-Site** **Warning**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage **Warning**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. In walk in cooler **Warning**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at triple sink leaking on to floor **Warning**
29-11-4
15
Aug 29, 2024
Complaint Full
No violations found.
100
Aug 28, 2024
Complaint Full
6 critical violations. 2 major violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean plates to serve cooked omelettes without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw hamburger for cooking to preparing ready to eat sandwiches without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-12-4
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. At cook line; employee touched face and then handled clean utensils and plates to serve food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer; storage container of raw chicken stored over portioned bags of ready to eat onion rings/fries. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-02-6
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 Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
33
Jul 30, 2024
Routine - Food
No violations found.
100
Jul 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today. ham (45F - Cold Holding); sausage (50F - Cold Holding); diced tomatoes (49F - Cold Holding); pepper jack (44F - Cold Holding); provolone (50F - Cold Holding) top of flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back on walk in cooler. **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty Over cook line **Warning**
36-34-5
70
Sep 27, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server observed placing ready to eat lemons in water cups with barehands. Educated on site. **Corrective Action Taken**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed wearing gloves and using cellphone. Immediately began buttering toast with same gloves. Educated on site. Gloves changed hands washed **Corrective Action Taken**
12A-09-4
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. French toast batter containing raw shell eggs Time marked **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Water bottle in hand sink at triple sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at dish wash area **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored with paper towels Labeled **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Bagged Potatoes on floor Two pots of potatoes on floor removed **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) on cook line.
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Salt container
02D-01-5
41
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 15, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler #1, cooked mushrooms (45-47F - Cold Holding); ham (45-47F - Cold Holding); cheese (45-47F - Cold Holding); chicken (45-47F - Cold Holding); tomatoes (45-47F - Cold Holding); tuna salad (45-47F - Cold Holding). The items were placed in the cooler less than 4 hours ago. The items were removed from the cooler and placed in ice pans to chill and cold hold. **Corrective Action Taken** **Warning**
03A-02-5
86
Mar 29, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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. Item removed from refrigeration at 7am. Time mark applied
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for triple sink
16-37-1
78
Sep 16, 2022
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over pancake mix. Eggs moved **Corrected On-Site**
08A-11-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At expo station, employee moved French toast on plate with bare hands. Item remade and item discarded. See Stop Sale.
09-01-4
High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At expo station, employee moved French toast on plate with bare hands. Item remade and item discarded. See Stop Sale.
01B-03-5
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. Waffle batter removed from refrigerator less than 3 hours ago. Time mark applied At expo station, butter not time marked. Butter out less than 3 hours. Time marked. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Closed end of cookline hand sink used to store utensils. Utensils removed **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Employee eating in a food preparation or other restricted area. Employee plate of scrambled eggs on shelf with seasoning and over waffle batter. Item removed **Corrected On-Site**
12B-02-4
Basic - Water leaking from faucet handle. At cookline hand sink. Water pooling on the floor.
29-11-4
35
Frequently Asked Questions
When was Keke's Breakfast Cafe last inspected?
The most recent health inspection at Keke's Breakfast Cafe on file is from Nov 12, 2025. The public record contains 13 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Boca Raton?
Keke's Breakfast Cafe most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Keke's Breakfast Cafe's inspection record improved over time?
Yes. Recent inspections at Keke's Breakfast Cafe have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Keke's Breakfast Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Keke's Breakfast Cafe inspected?
Based on the inspection history on file, Keke's Breakfast Cafe is inspected around four times per year on average.
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