Kekes Breakfast Cafe
Last inspected: Apr 10, 2026
50
Score
Inspectors have visited Kekes Breakfast Cafe 10 times, with records going back to 2022. The newest entry in the record is dated Apr 10, 2026. 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 13 violations each, up from closer to 11 violations before.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded three times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 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. Raw shell eggs stored over tortilla breads at the egg table . Operator moved the bread to the other side of. **Corrected On-Site**
08A-13-5
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. The 5 new hired not done .
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop at the oats .
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook person wearing a watch while cooking.
13-07-4
Basic - Equipment in poor repair. Gasket torn multiple cooler throughout kitchen. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door .
35B-01-4
Basic - Floor area(s) covered with standing water. Standing water kitchen area behind the grill . **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Back door area missing tile .
36-17-5
Basic - Food storage container/container lid cracked or broken In used broken container used as storage at the bottom table .
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored betw the 2 door top of make table . Operator removed it . **Corrected On-Site**
10-17-4
50
Dec 18, 2025
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available to check dishwasher.
16-37-1
Intermediate - No soap provided at handwash sink. No soap at employee hand sink next to the ice machine. Operator added it . **Corrected On-Site**
31B-03-4
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.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic knife stored at the employee hand sink at the kitchen. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Gasket torn bottom of make table door .
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. Kitchen area under the fryer and at the entrance of the back of the house.
36-22-4
Basic - Food stored on floor. Box of chicken breast stored on floor at the walk-in freezer. Operator removed it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 3 tongs stored on stove door handle .
10-20-4
Basic - Light not functioning. One out by the hoods .
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the ladies restroom.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Stainless shelves at the kitchen and the walk-in cooler shelves.
14-17-4
Basic - Wiping cloth lactic acid ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change water second check 700 ppm . **Corrected On-Site**
21-08-4
39
Aug 28, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
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. Observed 1 employee touching trash can then go back to work without hand wash . Observed dish washer employee Handled dirty equipment then touch the clean dishes without washing hand .
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (62F - Cold Holding)at cafe station Corrective action taken added to time plan . cream cheese (72F - Cold Holding) kitchen area left out of cooler Corrective action taken added to time plan . Drawer under grill shredded cheese (53F - Cold Holding)corrected on site moved it to freezer second temperature 43f . **Corrective Action Taken** **Repeat Violation**
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. Pan cake batter ,French toast eggs at the cook time no label . Operator label it . **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to clean equipment at the kitchen. Operator moved it to the back with the chemical . **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water at the employee hand sink at kitchen.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and filled it with her . **Corrected On-Site**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in sanitizer between uses. Knife stored at sanitizer solution. Operator removed it . **Corrected On-Site**
10-18-5
Basic - Open dumpster lid. Operator close it . **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. The drawer under the grill . **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the ice machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Salt no label . **Corrected On-Site**
02D-01-5
32
Apr 2, 2025
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Second check 100 ppm lactic. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad made in house prepared 3-24-25. - From follow-up inspection 2025-04-02: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared 3-24-25. - From follow-up inspection 2025-04-02: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tightening her apron then start working with the same gloves then cut the French toast and touched it to put it in the serving container and about to serve it ,spoke to manager and she stopped her from served the French toast and she remake it . - From follow-up inspection 2025-04-02: **Time Extended**
12A-09-4
High Priority - - From initial inspection : 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. Pan cake butter,waffle mix and French toast eggs no time mark ,operator stated that been out since 7:30 am and add time . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at prep area back of the house blocked with a food cart . Operator removed it . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey sausage and ham prepared Friday 3-28-25 no date marked. - From follow-up inspection 2025-04-02: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles contain Window cleaner no labels . **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door . Eggs table in poor repair because they using ice trying to maintain temperature. **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Dry potatoes stored on floor at the back of the house,a lot of boxes of food stored on floor at the walk-in freezer. - From follow-up inspection 2025-04-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Standing water in bottom of cooler. Standing water in bottom of walk-in cooler . **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored on top of apple cinnamon on bottom of make table and. **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm . Operator change the sanitizer bucket second check 700 ppm lactic acid . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2025-04-02: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All of the make table in the kitchen. - From follow-up inspection 2025-04-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of make table next to clean plate . **Corrected On-Site** - From follow-up inspection 2025-04-02: **Time Extended**
40-06-5
23
Feb 24, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Jan 3, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese kept overnight on reach in cooler in cook line with temperature of 50F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept overnight on reach in cooler on cook line with temperature of 50F.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located on employee bathroom. **Corrected On-Site**
31B-02-4
67
Jul 26, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small live flying insect at the storage area front of employee restroom. Next announcement visit per supervisor Randy Hicks. **Warning**
35A-02-6
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 shell stored in top off make table without separation from the bottoms and the bottom have tuna salad and other ready to eat food . **Corrected On-Site** **Warning**
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tender stored over French fries and onions rings. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed 1 employee washing hand after cooking before changing gloves without rubbing hand for 10-15 seconds. **Corrected On-Site** **Warning**
12A-17-4
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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen area. **Warning**
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed contamination of cantaloupe not belonging to the store at the bottom of the make table-operator discard it . **Corrected On-Site** **Warning**
40-06-5
43
Nov 15, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut potatoes from 1hour ago at 10:00 (56F - Cooling), second temp at 10:30 59F.
03D-15-4
Basic - Drain cover(s) missing.triple sink
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager moved. **Corrected On-Site**
12B-07-4
82
Jul 14, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding). Added ice to cool. **Corrective Action Taken**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on storage rack. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. On frontline **Repeat Violation**
36-03-4
Basic - Drain cover(s) missing.triple sink and prep sink.
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks in kitchen..staff added. guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./manager turned plastic containers on their side. **Corrective Action Taken** **Repeat Violation**
24-08-4
67
Frequently Asked Questions
When was Kekes Breakfast Cafe last inspected?
The most recent health inspection at Kekes Breakfast Cafe on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kekes Breakfast Cafe?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Kekes Breakfast Cafe.
How does Kekes Breakfast Cafe compare to other restaurants in Orlando?
Kekes Breakfast Cafe most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Kekes Breakfast Cafe's inspection record improved over time?
No. Recent inspections at Kekes Breakfast Cafe have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kekes 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 Kekes Breakfast Cafe inspected?
Based on the inspection history on file, Kekes Breakfast Cafe is inspected around three times per year on average.
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