Keke's Breakfast Cafe
Last inspected: Sep 19, 2025
39
Score
Keke's Breakfast Cafe appears in inspection records nine times, starting in 2023. On Sep 19, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to three violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
The city-wide average sits at 78, which Keke's Breakfast Cafe's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Sep 19, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects found 1 live fly in back door area of the kitchen. Operator eliminated fly. **Corrected On-Site**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg whites stored over pickle buckets in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129F -grits in stew table. Operator moved grits to stove to reheat **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in cook line area on reach in cooler
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Multiple mops in mop sink area.
42-01-4
Basic - Silverware stored upright with the food-contact surface up. Forks in cup on reach in cooler in cook line area. Operator removed forks to be washed. **Corrective Action Taken**
24-18-4
Basic - Old food stuck to clean dishware. Pans on clean dish rack. Operator removed pans to be washed. **Corrective Action Taken**
16-48-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler in cook line area.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cups throughout the kitchen. Operator removed all drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
39
Apr 7, 2025
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 compartment sink **Warning** - From follow-up inspection 2025-04-07: No dishwasher on duty **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Bobbi S. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lift top cooler board by sandwich press and waffle cooler **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mya I. No proof. **Warning** - From follow-up inspection 2025-04-07: class has been scheduled **Admin Complaint**
53A-02-7
67
Feb 3, 2025
Routine - Food
2 critical violations. 6 major violations. 3 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. cheese grits (125F - Hot Holding); grits 129 (125F - Hot Holding); hollandaise (130F - Hot Holding)all started at 7:30, 2.75 hours ago grits discarded, hollandaise reheated to 187F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 compartment sink **Warning**
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Bobbi S. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lift top cooler board by sandwich press and waffle cooler **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook filled pitcher in hand wash sink on cook line **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mya I. No proof. **Warning**
53A-02-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some have not been printed **Warning**
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top, moved to bucket **Corrected On-Site** **Warning**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.one cook **Corrected On-Site** **Warning**
13-03-4
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. Dishwasher dinking from open cup, discussed with manager on duty **Warning**
12B-12-5
35
Sep 5, 2024
Routine - Food
No violations found.
100
Aug 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to sandwich press- middle of lift top - sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); see stop sale, other foods in cooler are at proper temp. **Warning** - From follow-up inspection 2024-08-30: Observed Raw Shell Eggs (62F - Ambient Air Temperature); Provolone Cheese (51F - Cold Holding); Sausage (45F - Cold Holding); Shredded Cheese (48F - Cold Holding) and Ham (50F - Cold Holding) in two hood three door reach-in cooler across from grills on cook line. Operator stated the items had been in cooler for less than 4 hours. Operator iced down products. Cooler is currently being repaired by technician and they will be returning. Discussed importance of icing down products until resolved. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature 100F on gauge and on thermowowrks thermometer **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
16-53-4
78
Aug 29, 2024
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. In reach in cooler next to sandwich press- middle of lift top - sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); see stop sale, other foods in cooler are at proper temp. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss (53F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded cheddar (50F - Cold Holding); sliced pepper jack (53F - Cold Holding); **Warning**
01B-02-5
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Test kit supplied to inspector is for lactic acid, operator unaware that the solution used in the towel bucket is quaternary ammonium. Establishment does not have Quaternary ammonium test kit. Discussed with operator the difference between the two chemicals. **Warning**
16-43-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature 100F on gauge and on thermowowrks thermometer **Warning**
16-53-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooking pot in sink, trash can in front of sink, operator removed . **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quart test kit. **Warning**
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook. **Corrected On-Site** **Warning**
13-07-4
47
Mar 29, 2024
Routine - Food
No violations found.
100
Jan 29, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slice Swiss cheese (45 F - Cold Holding), operator moved to walk in cooler, pan was filled above fill line . **Corrective Action Taken** **Warning**
03A-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. **Warning**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Strainer and green scrubby in hand wash sink on cook line, operator removed. Cook emptied pot in same sink. Discussed use of hand wash sink with manager on duty **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine **Warning**
16-37-1
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
Basic - Wiping cloth sanitizing solution stored on the floor. At expo line, moved to shelf **Corrected On-Site** **Warning**
21-38-4
55
Jul 19, 2023
Food-Licensing Inspection
No violations found.
100
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 Sep 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in New Port Richey?
Keke's Breakfast Cafe most recently scored 39 out of 100, which is lower than the New Port Richey average of 78.
Has Keke's Breakfast Cafe's inspection record improved over time?
No. Recent inspections at Keke's Breakfast Cafe have averaged around eight violations per visit, up from roughly three earlier in the 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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