Keke's Breakfast Cafe
Last inspected: Jan 30, 2026
58
Score
Public records show 12 inspections at Keke's Breakfast Cafe stretching back to 2022. Keke's Breakfast Cafe was last inspected on Jan 30, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
“Old labels stuck to food containers after cleaning” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sink and Surface 1130ppm -corrected to 700ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in rear grill area blocked by cleaning supplies **Corrected On-Site**
31A-09-4
Basic - Old labels stuck to food containers after cleaning. -operator discussed proper dish cleaning with employee **Corrective Action Taken**
16-46-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes at server station **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse with single service items -phone and drink on dish storage rack **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. -on gas grill **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage area with soda rack
38-07-4
58
Jul 14, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of make table stacked on top of cooked topping . Operator moved it to bottom of make table . **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 and the time removed from temperature control cannot be determined. See stop sale. Liquid eggs for French toast and pancakes butter no label . Operator added a time . **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored on top of make table on top of tuna and butter without physical barrier . **Repeat Violation**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork sausage (50F - Cold Holding); turkey sausage (50F - Cold Holding). Operator stated that food been at this cooler less than 2 hours and moved it to the freezer second temperature 32f for both . **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup without Handel used as scoop at the grits . **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table the one have the fruit . **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container at the storage shelves.
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table kitchen area . **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the lunch make table . Operator moved it to the sanitizer buckets . **Corrected On-Site**
21-12-4
43
Jan 10, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs at the top of make table and bottom table have tuna and butter. Operator removed the ready to eat food to the side . **Corrected On-Site** **Repeat Violation**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (56F - Cold Holding). Operator stated that it's been out for less than hour and he did moved it to the bottom of make table to cool down he also decided to add the eggs to the time control list . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Empty bucket stored front of the employee hand sink back of the house at the dish area . Operator removed it . **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Chemicals spray bottle spray at the employee hand sink back of the house the one by the dish area. Operator removed it . **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottle had chemicals no label .
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging with food preparation wearing watch and bracelet. Employee take it out . **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table kitchen area . **Repeat Violation**
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen. **Repeat Violation**
14-09-4
47
Nov 19, 2024
Routine - Food
No violations found.
100
Jul 3, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
30
Jun 24, 2024
Routine - Food
No violations found.
100
Feb 6, 2024
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen with cup in hand, placed cup in rack and proceeded to grab gloves with washing hands. Manager corrected employee.
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw chicken tenders over portioned bags of fries. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked ham in drawers in prep area. **Corrected On-Site** **Repeat Violation**
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 and the time removed from temperature control cannot be determined. Pancake mix, shell eggs, employee states pulled out 1.5 hours **Corrective Action Taken**
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 110f, reheated recheck 142f. **Corrected On-Site**
03B-01-6
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. Only able to see ones from employees hired in January 23, no employees hired since then do not have proof.
11-26-1
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. Missing for several employees on shift that have been here more than 60 days. Note cards in binder are marked for 5 years but should only be good for 3 years.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquids **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Corrected On-Site**
31B-02-4
Basic - Light not functioning. Over secondary cookline.
36-62-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
29
Aug 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area. **Corrected On-Site** **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
29-49-6
82
Jul 31, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Egg white liquid in the bottom of make table since fridge 46f-cold holding. **Warning**
01B-36-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs then putting gloves without washing hand to prepared food . **Corrected On-Site** **Warning**
12A-27-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef steak stored in top of cheese in bread at the bottom of make table . **Corrected On-Site**
08A-13-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked eggs . **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (55F - ); Turkey bacon sausage (54F - Cold Holding); Turkey patties (54F - Cold Holding); ( - Cold Holding); boiled potato (54F - Cold Holding) Operated stated that was 36f in the morning at 7 am and they had truck that's why temperatures was high . white liquid eggs (46F - Cold Holding)since Friday had to stop sales . **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at the front area opened yesterday no date . Tomato at the walk-in cooler since Friday have Friday on it without day mark . **Repeat Violation** **Warning**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table . **Corrected On-Site** **Warning**
05-09-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Warning**
29-49-6
32
Apr 12, 2023
Food-Licensing Inspection
No violations found.
100
Jan 5, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Aug 3, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Staff added towels **Corrected On-Site** - From follow-up inspection 2022-08-03: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Next to restroom for employees. **Repeat Violation** - From follow-up inspection 2022-08-03: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink in kitchen. - From follow-up inspection 2022-08-03: **Time Extended**
29-11-4
82
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 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “old labels stuck to food containers after cleaning” 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 Orlando?
Keke's Breakfast Cafe most recently scored 58 out of 100, which is lower than the Orlando average of 79.
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 four earlier in the 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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