Keke's Breakfast Cafe
Last inspected: Mar 11, 2026
50
Score
Public records show 10 inspections at Keke's Breakfast Cafe stretching back to 2022. On Mar 11, 2026, 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.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up seven times.
Keke's Breakfast Cafe's latest score of 50 falls below the Riverview average of 69. This restaurant has more on its record than most do.
10
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
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 - Spray bottle containing toxic substance not labeled. Spray bottle not labeled.
41-17-4
Basic - Food stored on floor. Boxes of food items on floor in walk in freezer.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks phone drinks above reach in cooler, removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, manager cleaned at time of inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Containers of sugar not labeled. Manager labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. **Repeat Violation**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
50
Oct 20, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Dish machine tested 10ppm chlorine, employee primed tested 50 ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-20: Dish machine taken apart at time of callback. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Tape on grill. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
10-20-4
70
Oct 16, 2025
Routine - Food
8 critical violations. 9 minor violations.
View 17 violations
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. Dish machine tested 10ppm chlorine, employee primed tested 50 ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
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 server touch toast with bare hands. **Warning**
09-01-4
High Priority - Live, small flying insects found 2 flies in kitchen. **Warning**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna in reach in cooler date marked 10/3. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna in reach in cooler date marked 10/3. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham lunch meat 60 F, American cheese 50 F, turkey lunch meat 49 F in prep cooler near reach in freezer. Discussed placing items on ice. **Repeat Violation** **Admin Complaint**
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. Butter held on time not time marked. Employee states butter been there since 7:30am. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 129 F- retemp 140 F, potatoes 126 F in steam table. Employee began reheating grits and making new potatoes. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket tested 0 ppm lactic acid, manager remade tested 1875 lactic acid. **Corrected On-Site** **Warning**
21-45-1
Basic - Duct tape used to repair nonfood-contact surface. Tape on grill. **Warning**
14-71-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf with waffle mix. **Warning**
21-44-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. **Repeat Violation** **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Warning**
14-69-4
Basic - Food storage container/container lid cracked or broken. Grits container lid cracked. **Warning**
14-38-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in tuna in reach in cooler. **Repeat Violation** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint. **Warning**
13-03-4
19
Sep 11, 2024
Complaint Full
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles hanging over potatoes, operator removed at time of inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 45 F- retemp 40 F, cheese 45 F- retemp 41 F, cut lettuce 44 F- retemp 40 F, cut tomatoes 45 F- retemp 41 F , tuna 46 F- retemp 43 F in reach in cooler on cook line next to reach in freezer. Operator placed in walk in freezer. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves for food prep without washing hands. **Repeat Violation**
12A-07-5
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. Dish machine tested 0 ppm, employee primed tested 50 ppm. Chlorine. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting boards on cook line. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in pepper, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach on floor near dump sink. Manager removed and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, manager removed at time of inspection. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to reach in freezer.
05-09-4
33
Aug 1, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
35
Jan 30, 2024
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49 F in reach in cooler, operator placed in another cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in walk in cooler.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. **Repeat Violation**
22-02-4
Intermediate - No hot running water at three-compartment sink. Temped 71 F ran approximately 2 minutes.
27-06-4
Intermediate - No soap provided at handwash sink. At handwash sink next to 2 compartment sink, operator replaced at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temped 58F- 71 F ran approximately 2 minutes.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers above 3 Compartment Sink. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting strawberries prior to washing.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. **Corrected On-Site**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 100ppm Quaternary ammonia, operator remade tested 200 ppm. **Corrected On-Site**
21-08-4
35
Dec 6, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in dish area. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, operator cleaned at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-06: Tongs on oven door handle. **Time Extended**
10-20-4
64
Oct 5, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 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. No time mark for butter held on time. Operator time marked at time of inspection. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 69 F, Cheese 44 F in reach in cooler on cook line. Operator placed in walk in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in office storage. **Repeat Violation** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips for sanitizer buckets. **Warning**
16-32-5
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
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area. **Repeat Violation** **Warning**
24-08-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. **Corrected On-Site** **Warning**
10-20-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in dish area. **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed at time of inspection. **Corrected On-Site** **Warning**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, operator cleaned at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Repeat Violation** **Warning**
14-09-4
29
Apr 10, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs and replaced glove with out washing hands.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 63 F- 52 F, cheese 59 F- 43 F, turkey 57 F- 43 F, cut tomatoes 46 F- 43 F, cream cheese 57 F in reach in cooler. Operator placed items on ice and in the walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
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/ Observed 6+ employees working with no food manager on site.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle across from dish machine. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink next to server reach in cooler temped 72 F ran approximately 2 minutes.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, operator cleaned at time of inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting above 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to steam table on cook line. **Repeat Violation**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of reach in cooler on cook line. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
37
Oct 20, 2022
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
45
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 Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Riverview?
Keke's Breakfast Cafe most recently scored 50 out of 100, which is lower than the Riverview average of 69.
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 11 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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