Keke's Breakfast Cafe
Last inspected: Mar 18, 2026
100
Score
Across the available record, Keke's Breakfast Cafe has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food identified”, showing up two times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 13, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing on hose Bibb at closed end of cook line next to hand wash sink. **Warning** - From follow-up inspection 2026-03-13: At callback no change. Time needed to install. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink on front service line across from coffee equipment. Water ran for several minutes and maintained only 71F. Operator stated he will call the plumber. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-13: At callback: hand wash sink at closed end of cook line unable to maintain a minimum hot water temperature of 85F. Water temp 73F. Hand wash sink on front service line was repaired and plumber coming back for hand wash sink on cook line to repair. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler at end of front service line unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed large mass of ice around ran area of cooler. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-13: At callback no TCS foods in glass door reach-in cooler at end front service line. Operator stated cooler is expected to be serviced this morning. **Time Extended**
14-74-7
74
Mar 10, 2026
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
20
Aug 1, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
May 28, 2025
Routine - Food
No violations found.
100
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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 and the time removed from temperature control cannot be determined. One container of whipped butter with no time mark at wait-station. Marked by manger. Placed about 30 mins ago. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser Hand Wash Sink by Dish machine. Replaced by manger. **Corrected On-Site**
31B-02-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Repeat Violation**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Soiled cooler gaskets. Prep line **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing at wait-station above utensils/ food related items. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line
22-16-4
58
Apr 10, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
43
Sep 22, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating a strawberry on cook line while engaging in food preparation without washing hands. Spoke to employee on proper hand washing. Employee washed hands properly. Observed employee with gloved hands touching phone and begin to engage in food preparation. Spoke to employee regarding proper hand washing. Employee washed hands properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects on wall at prep table located across from walk-in cooler.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer reach in under grill Raw beef (49F - Cold Holding); Sausage (49F - Cold Holding). Observed Bottom drawer not closed. Manager stated drawer was broken. Manager removed beef and sausage to different reach in cooler. **Corrective Action Taken**
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. Observed whipped butter and butter without time mark.
03F-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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cook line with clear container stored in sink. Employee removed container from hand sink. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple (9) Employees required food safety training expired.
53B-14-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating a strawberry on cook line while engaging in food preparation. Observed employee drink stored on shelf in prep are **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored next to food on prep table in back room of kitchen. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed knives stored next to wall and prep table located in prep area. Manager removed and stored properly. Observed tongs held on handle of equipment. Manager removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed Water softener salt (food) stored on floor in back room under hand sink. **Repeat Violation**
08B-74-1
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to 3 compartment sink. Manager stated buckets of sanitizer were just made. Manager removed and stored properly. **Corrected On-Site**
21-38-4
32
Jan 17, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Jul 27, 2022
Food-Licensing Inspection
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and proceed to touch cooked sausage without proper hand washing. Educated employee on proper hand washing and employee removed glove and washed hands properly. **Corrected On-Site**
12A-10-4
High Priority - Food stored in ice used for drinks. Observed a plastic drink bottle stored in main ice machine near back door. Manager removed and stored properly. **Corrected On-Site**
08B-56-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked potatoes in steam well at 89F. Manager replaced with fresh cooked potatoes. Hollandaise sauce in steam table temperature at 87F. Manager checked and unit was off, removed Hollandaise and placed to reheat. Second temperature of Hollandaise was 178F **Corrected On-Site**
03B-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in service area near entrance of kitchen.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter held near grill temperature at 69F. Employee stated it was time control but did not have stamp. Employee placed time stamp on French toast batter. Spoke to manager about the French Toast batter not being on Time as a public Health control form. Manager added the French toast batter to the Time as Public Health Control form . **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink near entrance of kitchen observed a kitchen spatula stored in sink bowl. Manager removed spatula and stored properly. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have proper test strips to test sanitizer. Operator stated company changed solution and did not give correct test strips.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed Two bottles with unknown substance not labeled. One bottle in ware wash area. One bottle in service area at entrance of kitchen. Manager placed proper identification on each bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line near grill area to have deep grooves.
14-09-4
33
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 Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Jacksonville?
Keke's Breakfast Cafe most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
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 five violations per visit across the recent 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 three times per year on average.
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