Keke's Breakfast Cafe
Last inspected: Jan 5, 2026
50
Score
Going back to 2022, Keke's Breakfast Cafe has 13 inspections in the public record. The latest inspection on file is from Jan 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded eight times.
By comparison, the average Fort Myers facility scores 80, putting Keke's Breakfast Cafe on the weaker side. This restaurant has more on its record than most do.
13
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. On cook line raw bacon added to grill by hand, switch to plating cooked waffle, no handwashing. Spoke with employee, observed proper handwashing before continuing work. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler far left cook line, raw shell eggs over salad dressings. Operator rearranged product for proper food storage. **Corrected On-Site**
08A-05-6
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 on cook line two spots no time marking, per operator made 15 minutes ago. Operator added time marking. **Corrected On-Site**
03F-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brenda, Brittany, Dajon, Kamryn, Maison, Marley, Olivia, Lyric, Gerardo employed handling food as servers or cooks more than 60 days no food handler certification. **Repeat Violation**
53B-02-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. Uncovered coffee filters on top of coffee machine. Operator placed in covered container. **Corrected On-Site**
25-05-4
Basic - Bowl or other container with no handle used to dispense food. In brown sugar on front line, cook line. Operator removed. **Corrected On-Site**
14-01-5
50
Jul 28, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Observed on dry storage rack by cook line 1 can raspberry preserves heavily dented at seam.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at near end cook line employee entering kitchen and donning hair restraint begin to work with food and clean dishware at reach-in cooler, no handwash. Spoke with employee regarding proper handwashing and importance of starting work with properly clean hands - additionally spoke with manager on duty regarding these steps. Observed employee properly wash hands before continuing to work. **Corrective Action Taken**
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. Observed at far end cook line main egg station employee cracking raw shell eggs and then plating food, handling utensils to flip eggs, no handwash step. Also observed at near end cook line egg poaching area employee cracking raw shell eggs, then no soap during handwash step. Spoke with both employees regarding proper handwashing and strategies to maintain properly clean hands when service is busy - additionally spoke with manager on duty regarding these steps. Observed both employees properly wash hands before returning to work. **Corrective Action Taken**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked by boxes at far end cook line near main egg station due to delivery. Spoke with operator regarding moving any part of delivery placed in front of a handwash sink as a priority to encourage proper handwashing. Operator cleared sink for proper use. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 10 missing certificates, only 3 provided. Operator states training for new staff is scheduled 3 days from now, 7/31/2025. **Repeat Violation**
53B-02-5
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. No signed forms for current employees. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By flat top for cooking eggs on cook line dry storage, observed employee keys and beverage over waffle batter and other food. **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cooke line, in walk-in cooler.
36-34-5
43
Feb 10, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricky, Miracle, Eric, Maria hired more than 60 days no proof of training. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage over single service napkins, straws in side bussing station. Dry storage at end of cook line, employee drink over waffle mix. **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
14-17-4
82
Feb 4, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink (Sink and Surface cleaner sanitizer 0 ppm DDBSA and 0 ppm lactic acid), operator drained and refilled the sink, triple sink (Sink and Surface cleaner sanitizer - 500 ppm DDBSA and 1200 ppm lactic acid) **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach-in cooler drawers under flat grill near walk-in cooler: cooked turkey bacon (48F - Cold Holding); raw bacon (48F - Cold Holding); raw beef (47F - Cold Holding); cooked pork sausage (50F - Cold Holding) for three hours per operator, drawers left open during busy breakfast service. Operator voluntarily discarded all foods **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is marked and the required time of disposal exceeds 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On front line, butter and butter cups with time mark at 4 and a half hours, marked 7 am to 11 am, at 11:30. **Warning**
01B-19-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On front line, butter and butter cups with time mark at 4 and a half hours, marked 7 am to 11 am, at 11:30. **Warning**
03F-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricky, Miracle, Eric, Maria hired more than 60 days no proof of training. **Repeat Violation** **Warning**
53B-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Single-service articles improperly stored. Coffee filters stored uncovered over coffee machine on front line. Operator covered. **Corrected On-Site** **Repeat Violation** **Warning**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage over single service napkins, straws in side bussing station. Dry storage at end of cook line, employee drink over waffle mix. **Warning**
12B-07-4
43
Sep 24, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/ 5 front of house and 2 back of house employees handling food, no certified food managerA\00A0present. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Willy, Ariel, Jenna, Brenda hired more than 60 days no proof of training. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent by left side entrance to front line. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
36-34-5
78
Sep 23, 2024
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam well, cooked pork sausage (115F - Hot Holding) for 20 minutes per operator. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cook line reach-in cooler across from egg grill:; yogurt (55F - Cold Holding); French toast batter with egg (71F - Cold Holding) for 30 minutes per operator. Operator label both foods with a time mark for 4 hour discard. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon over ready-to-eat cooked bacon and apples. Operator moved to lower shelf for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 small flying insects observed on dry storage racks cook line right. **Warning**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs, begin plating food, no glove change no handwash. Spoke with employee about proper handwashing techniques. **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with high chairs, ladder by office. Blocked with empty dish racks by ice machine. **Warning**
31A-09-4
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/ 5 front of house and 2 back of house employees handling food, no certified food managerA present. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Willy, Ariel, Jenna, Brenda hired more than 60 days no proof of training. **Warning**
53B-02-5
Intermediate - Partial 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. Willy, Ariel, Jenna, Brenda, Maria no signed form. **Warning**
11-26-1
Basic - Single-service articles improperly stored. Coffee filters uncovered on top of coffee station. **Warning**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent by left side entrance to front line. **Warning**
36-34-5
29
Aug 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
36-34-5
95
Jun 27, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale. **Warning** - From follow-up inspection 2024-06-27: Reach in cooler drawers closest to entrance to cook line:; ham (37F - Cold Holding); raw beef (41F - Cold Holding). *complied Also on front line, butter and butter cups time stamped with 4 hour discard. *complied* Omlette station flip top reach in cooler next to grill:; ham (50F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also Reach in cooler across from egg grill on cook line; yogurt (49F - Cold Holding) stored for 3 hours per operator. Operator voluntarily discarded product. Corrected on site. **Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator. **Warning** - From follow-up inspection 2024-06-27: Omlette station flip top reach in cooler next to grill:; ham (50F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training program is from unapproved provider. Per operator, working on establishing training program with approved provider. **Warning** - From follow-up inspection 2024-06-27: Time extension given to 60 days to allow operator time to train employees. **Time Extended**
53B-03-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**
36-34-5
64
Jun 26, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7 small flying insects around bags potatoes in back corner of kitchen near employee restroom. Observed 10 small flying insects around mop sunk area. Observed 5 small flying insects around bibb in box storage area in back of kitchen. Observed 5 small flying insects in dry storage rack on boxes/shelves at far end of cook line. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale. **Warning**
03A-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) after running and priming three times. Operator will discontinue sanitizing in dishwasher and sanitize in triple sink already set up, 200ppm quaternary. Operator called technician. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area. Operator cleared sink for use. **Corrected On-Site** **Warning**
31A-09-4
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. Provided operator with reporting agreement , operator began filling out form with employees at time of inspection. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training program is from unapproved provider. Per operator, working on establishing training program with approved provider. **Warning**
53B-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In side bussing area, employee drinks on rack for storing to go containers and single service straws. **Warning**
12B-07-4
37
Apr 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. All present training expired in 2022. **Warning** - From follow-up inspection 2024-04-17: No current approved Food-handler training observed at time of inspection. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and in service line ceiling vents soiled with accumulation of dust. **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
36-34-5
86
Feb 15, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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 incorrect time marking. Time mark on butter on front line states 7:00, operator states actual time removed was 9:00 and the sticker was not updated. On cook line eggs not marked with time stamp per operator held on time control for 30 minutes. Operator relabeled both items. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled garbage can, touch clean plates for food, no glove change no handwash in service station. Also observed employees on cook line with gloves in direct contact with raw egg, plate food, no glove change no handwash. Spoke with operator about proper glove usage and handwashing, employees were instructed of proper techniques and wash hands and changed gloves before resuming duties. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands in employee bathroom. **Warning**
27-19-4
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. All present training expired in 2022. **Warning**
53B-05-5
Basic - Single-service articles improperly stored. Uncovered coffee filters in service station. **Warning**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and in service line ceiling vents soiled with accumulation of dust. **Warning**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles on cook line drawers under cooking equipment. **Warning**
23-24-4
52
Jan 4, 2023
Routine - Food
2 critical violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
74
Aug 15, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55F - Cold Holding); turkey (56F - Cold Holding) in reach in cooler in front of grill in kitchen for less then two hours per operator. Operator removed items to another reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed Hand washing sink in employee bathroom with low water pressure.
27-19-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle not label in server serving line.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle near reach in cooler in kitchen line. Operator removed water bottle. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food.
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed. Coffee filters not covered and protected. Operator placed a lid over coffee filters. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in kitchen counter. Operator removed wet cloth to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor by Hand washing sink in kitchen line. **Corrected On-Site**
21-38-4
55
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 Jan 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited eight times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Fort Myers?
Keke's Breakfast Cafe most recently scored 50 out of 100, which is lower than the Fort Myers average of 80.
Has Keke's Breakfast Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Keke's Breakfast Cafe have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Keke's Breakfast Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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