Keke's Breakfast Cafe
Last inspected: Nov 6, 2025
32
Score
Inspectors have visited Keke's Breakfast Cafe eight times, with records going back to 2022. Keke's Breakfast Cafe was last inspected on Nov 6, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around nine violations each.
Looking across the full record, “floor area(s) covered with standing water” is the recurring theme, flagged four times.
That's lower than the typical Lady Lake restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Coached employee. Washed hands. **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 54f, Cheese 50f ,Cream cheese 48f. Less than 4 hours. Manager placed in walk in cooler. -Chicken 41f, Cheese 43f, Cream Cheese 41f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Potatoes 131f. Manager placed on grill to reheat. Reheated to 200f**Corrective Action Taken** **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Potatoes covered in walk in cooler. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer blade. Manager cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Back pack over soda syrup boxes. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. -On prep coolers.
14-09-4
Basic - Floor area(s) covered with standing water. -By walk in cooler.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Around the door of walk in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler to left of flat grill. -Interior cooler under flat grill. -Some shelves in walk in cooler. **Repeat Violation**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -Spoons.
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. -By dish machine.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
32
Apr 11, 2025
Routine - Food
2 critical violations. 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. -Eggs, waffle batter. Manager determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher cleaning dirty dishes and then grabbing clean dishes. Manager coached employee. **Corrective Action Taken**
12A-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys and cell phone on box of waffle batter. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook wearing bracelet. **Corrected On-Site**
13-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler at egg station.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Bottom shelf in walk in cooler.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Powdered sugar. **Corrected On-Site**
02D-01-5
55
Aug 30, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. -Tomato juice.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f. Less than 4 hours. Manager placed in freezer. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
14-09-4
Basic - Floor area(s) covered with standing water. -In front of walk in cooler. **Corrected On-Site**
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
61
Feb 28, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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. -Waffle batter. Manager determined correct time. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hollandaise 114f. Less than 4 hours. Manager added boiling water. Rechecked at 170f. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs stored behind cut lettuce in prep cooler. **Corrected On-Site**
08A-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Panini grill.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At far end of wait station.
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic lids. **Repeat Violation**
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic lid chipped on mushroom container. **Repeat Violation**
14-10-4
Basic - Floor area(s) covered with standing water. -By walk in cooler. -Far end of cookline. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
14-69-4
Basic - Ripped/worn tin foil used as shelf cover. -Over stove top.
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By waffle press.
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
14-09-4
30
Oct 3, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
19
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
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. Waffle batter. Manager determined correct time. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Rear handsink. **Corrected On-Site**
31A-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. By waffle maker.
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Powder sugar. **Corrected On-Site**
02D-01-5
Basic - Floor area(s) covered with standing water. By walk in cooler entrance. **Corrected On-Site**
36-22-4
58
Sep 21, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
64
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 6, 2025. The public record contains eight inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “floor area(s) covered with standing water” has been cited four times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Lady Lake?
Keke's Breakfast Cafe most recently scored 32 out of 100, which is lower than the Lady Lake average of 79.
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 nine 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 three times per year on average.
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