Keke's Breakfast Cafe
Last inspected: Jan 8, 2026
74
Score
Going back to 2022, Keke's Breakfast Cafe has 11 inspections in the public record. The latest inspection on file is from Jan 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded four times.
Compared to other Lakeland restaurants (averaging 86), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Service area next to the beverage cooler.
31B-03-4
Basic - Water leaking from faucet. Hand washing sink in the service area next to True upright reach in cooler.
29-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside the walk in freezer.
38-07-4
74
Jul 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee used water from the hand washing sink to fill a pot for cooking. The water was discarded. **Corrected On-Site**
31A-11-4
Basic - Light not functioning. Hood system above the stove.
36-62-4
86
Jan 9, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Frying pan in the hand sink in the kitchen. The frying pan was taken to the dishwasher to be washed, rinsed and sanitized. **Corrected On-Site**
31A-09-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans on the shelf next to the hand washing sink in the dishwasher area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the small flip top reach in cooler next to the hand washing sink across from the cook line.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside the small flip top reach in cooler across from the cook line. Thermometer was replaced **Corrected On-Site**
05-09-4
Basic - Equipment in poor repair. Gasket on the small flip top reach in cooler door next to the hand washing sink across from the cook line.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the hand washing sink in the dishwasher area. The manager separated the pans to air dry. **Corrective Action Taken**
24-08-4
70
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
61
Jan 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing the training date on some certificates.
53B-10-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffe above the shelf over the fruit reach in cooler. **Corrected On-Site**
12B-12-5
86
Oct 11, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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/ Currently 9 servers and cooks working with no certified food manager **Warning** - From follow-up inspection 2023-08-09: No food manager currently working. Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals **Time Extended** - From follow-up inspection 2023-10-11: No certified manager on duty with 4 or more employees engaged in food. **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager hired 6-12-23, Nathan Artist. **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-10-11: No proof Nathan Artist has been certified. **Admin Complaint**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Only manager working is Nathan Artist. **Warning** - From follow-up inspection 2023-08-09: Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals **Time Extended** - From follow-up inspection 2023-10-11: Manager on duty Maria Gonzalez on duty not certified. The only manager on duty. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed low boy drawer not fully closing. Is located next to poaching station. Observed bottom middle door of make line across from poaching station not able to close due to gasket not fitting properly. **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-10-11: Drawer not closing. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Around sprinkler head **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-10-11: Ice observed. **Time Extended**
14-69-4
67
Aug 9, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager hired 6-12-23, Nathan Artist. **Warning** - From follow-up inspection 2023-08-09: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Only manager working is Nathan Artist. **Warning** - From follow-up inspection 2023-08-09: Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals **Time Extended**
53A-01-7
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/ Currently 9 servers and cooks working with no certified food manager **Warning** - From follow-up inspection 2023-08-09: No food manager currently working. Manager Robert Arsenault Jr expired 6-25-2023, national registry of food safety professionals **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Around sprinkler head **Warning** - From follow-up inspection 2023-08-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed low boy drawer not fully closing. Is located next to poaching station. Observed bottom middle door of make line across from poaching station not able to close due to gasket not fitting properly. **Warning** - From follow-up inspection 2023-08-09: **Time Extended**
14-11-5
67
Aug 8, 2023
Routine - Food
6 critical violations. 9 major violations. 2 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left lowboy: cooked chicken (52F - Cold Holding); roasted red peppers (52F - Cold Holding); philly beef (52F - Cold Holding); cooked mushrooms (50F - Cold Holding); swiss cheese (52F - Cold Holding); provolone (57F - Cold Holding); pork sausage (52F - Cold Holding); turkey bacon (52F - Cold Holding). Stop sale issued **Warning**
03A-02-5
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. Observed manager handle ice berg lettuce with bare hands. Manager unaware if there is an alternative operating procedure. **Warning**
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager go from office to kitchen and handled lettuce without washing hands. Stop sale issued **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Product in make line lowboy: cooked chicken (52F - Cold Holding); roasted red peppers (52F - Cold Holding); philly beef (52F - Cold Holding); cooked mushrooms (50F - Cold Holding); swiss cheese (52F - Cold Holding); provolone (57F - Cold Holding); pork sausage (52F - Cold Holding); turkey bacon (52F - Cold Holding) **Warning**
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 50ppm. Manager emptied sink and remade and tested at 50ppm. **Warning**
22-43-4
High Priority - Food contaminated by employee. See stop sale. Manager handled iceberg lettuce with bare hands and did not wash hands **Warning**
01B-12-4
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 - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager hired 6-12-23, Nathan Artist. **Warning**
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed squeegee and floor brush blocking hand sink by ice machine **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Only manager working is Nathan Artist. **Warning**
53A-01-7
Intermediate - No cleaning agent provided in dish machine **Warning**
16-06-4
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/ Currently 9 servers and cooks working with no certified food manager **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. By ice machine and dish machine **Warning**
31B-03-4
Basic - Equipment in poor repair. Observed low boy drawer not fully closing. Is located next to poaching station. Observed bottom middle door of make line across from poaching station not able to close due to gasket not fitting properly. **Warning**
14-11-5
Basic - Ice buildup in walk-in freezer. Around sprinkler head **Warning**
14-69-4
15
Mar 6, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-03-06: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-03-06: **Time Extended**
11-26-1
82
Mar 2, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line across from flat top: sliced ham (47F - Cold Holding); cut tomatoes (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cooked mushrooms (48F - Cold Holding); roasted redpeppers (48fF - Cold Holding); Canadian bacon (48fF - Cold Holding); cut spinach (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut turkey (51F - Cold Holding); sliced provolone (51F - Cold Holding); swiss (51F - Cold Holding). Product kept in cooler overnight. Manager will call for service. Stop sale issued **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook make line cooler across from flat top: sliced ham (47F - Cold Holding); cut tomatoes (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cooked mushrooms (48F - Cold Holding); roasted redpeppers (48fF - Cold Holding); Canadian bacon (48fF - Cold Holding); cut spinach (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut turkey (51F - Cold Holding); sliced provolone (51F - Cold Holding); swiss (51F - Cold Holding) **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 - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed one thermometer in package, manager unable to find other one **Warning**
05-08-4
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. **Warning**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
47
Aug 8, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: sliced ham (50F - Cold Holding); sliced American (50F - Cold Holding); Canadian bacon (50F - Cold Holding). Manager discarded items and called in for service. Restocked and put everything on ice **Corrected On-Site**
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. Pans of waffle batter, french toast batter and cream cheese on cook line. Manager time marked all pans **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer on cook line by clean plates. Manager removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Had sink blocked
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed certificates missing training date, cfm info, dob
53B-10-4
47
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 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “equipment in poor repair” 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 Lakeland?
Keke's Breakfast Cafe most recently scored 74 out of 100, which is lower than the Lakeland average of 86.
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 four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Keke's Breakfast Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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