Kekes Breakfast Cafe
Last inspected: Nov 5, 2025
100
Score
The health department has logged 12 inspections at Kekes Breakfast Cafe, the earliest from 2022. The newest entry in the record is dated Nov 5, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “ceiling tile missing” has been the most frequent reason, cited three times.
The city-wide average for St. Augustine sits at 81, putting Kekes Breakfast Cafe on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Ham 46. Ham 46. Sausage 45. Cut tomato, 46. Dairy 46. Per Person In Charge items placed about 3 hrs ago. Person In Charge opened walk in freezer to allow for cooling. Service company on way. 4 tubs of whipped butter on counter at wait-station. 68. 69. 70. 70. Placed about 7 am. Operator discarded item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-04: At todays callback : following items in walk in cooler : Sausage 49°. 48° 48° 49°. (Overnight temperatures) Deli Ham 50°. 50°. 50°. 50°. Plus 2 boxes. (Overnight temperatures) Cooked potatoes from yesterday 50°. 49°. 49°. (3 trays ) Tuna 49°. 49°. ( 2 trays). French toast mix 49°. ( 9 containers). Per pic made earlier this morning . Moved by manager to another. Cooler. Sliced cheese. 49°. Placed this morning. Moved by manager to another cooler. No tubs of butter observed. **Admin Complaint**
03A-02-5
86
Nov 3, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker missing at faucet by Hand Wash Sink. Prep line.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Ham 46°. Ham 46°. Sausage 45°. Cut tomato, 46°. Dairy 46°. Per Person In Charge items placed about 3 hrs ago. Person In Charge opened walk in freezer to allow for cooling. Service company on way. 4 tubs of whipped butter on counter at wait-station. 68°. 69°. 70°. 70°. Placed about 7 am. Operator discarded item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food service employee filling pan with water at dedicated Hand Wash Sink. **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not working at prep line Hand Wash Sink. Dish machine line.
27-16-4
Basic - Ceiling tile missing. Missing ceiling tiles above prep table and storage rack at end prep line. ( Work in progress. ).
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Floor tiles missing and/or in disrepair. Missing /broken floor tiles by Dish machine line. (Standing water )
36-17-5
Basic - Single-service articles improperly stored. Boxed single service items on floor. Storage.
25-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
23-24-4
47
Jul 25, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler shredded cheese (45F - Cold Holding); cut potatoes (46F - Cold Holding); cut ham (45F - Cold Holding); tuna (44F - Cold Holding) In reach in cooler sliced cheese (45F - Cold Holding) deli turkey (45F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler shredded cheese (45F - Cold Holding); cut potatoes (46F - Cold Holding); cut ham (45F - Cold Holding); tuna (44F - Cold Holding) In reach in cooler sliced cheese (45F - Cold Holding) deli turkey (45F - Cold Holding)
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back side of kitchen has ice scoop inside. Operator removed. **Corrected On-Site**
31A-11-4
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. Employees not informed of responsibility's. Emailed operator document during inspection and each employee signed. **Corrected On-Site**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled on kitchen cookline.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler front server area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on prep table not in solution. Operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing signs in men's and women's restroom.
31B-04-4
50
Feb 25, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
78
Sep 17, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cooked raw eggs on cook line and touched utensils without washing hands **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee washed hands with cold water. Cook washed hands with cold water, per employee. Employee explained that sometimes a breaker flips that is for the hot water. Employee flipped breaker and hot water was available at the hand sinks almost immediately.
12A-19-4
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. French toast batter on cook line by flat top, no time marked Per employee batter has been out since 8 am. Employee marked the batter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back of kitchen by dish machine blocked with a cart.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager did not have paperwork filled out
03F-10-5
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. 3 employees do not have proof of training **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled spray bottle with blue liquid in wait station Manager through bottle in trash **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lids on shelf for clean dishes by dish machine, several plastic lids wet nesting **Repeat Violation**
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Debris buildup on the interior of ice machine in back area of kitchen
22-20-5
Basic - Open dumpster lid. Both dumpster lids open **Repeat Violation**
33-16-4
Basic - Missing drain plug at dumpster. Dumpster missing drain plug
33-11-4
35
Apr 3, 2024
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
14
Aug 28, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
8 critical violations. 4 major violations. 9 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles of table cleaner stored by Togo containers in both ends of server stations. Employee moved bottle to bottom shelf. Chemical spray bottle stored by clean dishes in dish pit. Employee moved bottle to bottom shelf. Chemical bottle of blue liquid stored next to hot sauce bottles and maple syrup on server station. Employee moved bottle to bottom shelf. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near waffle station, sitting out on cooler, cream cheese 71F. Operator stated cream cheese was left out for less than an hour. Operator placed cream cheese back in reach-in cooler. At flip top cooler near waffle station, cottage cheese 47F. No one knows how long cottage cheese has been out of temperature. Operator voluntarily threw cottage cheese away. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/01/2023 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 live flying insects at mop sink in back of dish area. Approximately 4 live flying insects in dish area by triple sink. Approximately 6 flying insects in dish area by ice bin and hand washing sink. **Repeat Violation** **Admin Complaint**
35A-02-6
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. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler near waffle station, cottage cheese 47F. No one knows how long cottage cheese has been out of temperature. Operator voluntarily threw cottage cheese away.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink at back of dish area.
29-34-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs bare handed, then again with gloves, then handled clean dishes and single service items without washing hands in between tasks. Manager spoke with employee, employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle of blue liquid stored next to hot sauce bottles and maple syrup on server station.
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. butter (71 F - Cooling, after 2 hours 54F) butter sitting out in server station per employee butter was sitting out for 1 hour to soften and portioned into containers, then placed back in covered containers in walk-in cooler, employees removed covers and placed butter in walk-in freezer. **Corrective Action Taken**
03D-15-4
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. 2 employees on site hired less than 60 days.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager was not able to find written procedures.
03F-10-5
Basic - Dead roaches on premises. 1 dead roach under bag in box soda rack in dish area. Employee cleaned up. **Corrected On-Site**
35A-03-4
Basic - Grease receptacle lid open, broken, or missing. Outside by back door kitchen.
33-29-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No copy of latest inspection report available. Manager not able to locate report.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. In both men and women's bathrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at server station. **Corrected On-Site**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station by coffee urns, wet cloth on counter top, cloth put in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt at server station.
02D-01-5
13
Aug 18, 2022
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Three servers observed garnishing plates with no hand washing. Alternative operating procedures provided to manager. **Corrective Action Taken** **Warning**
12A-16-4
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 three different servers garnish plates with orange slices without washing hands or wearing gloves. Manager coached employees on proper hand washing procedures and handling of ready to eat food. Alternative operating procedures application was provided by inspector. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in mop sink area.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-2
Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans stacked wet.
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Two ceiling tiles missing in server station area. Insulation is hanging out from the ceiling. Manager states employee was just leaving to get replacement tiles. **Corrective Action Taken** **Repeat Violation**
36-36-4
47
Aug 2, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter portions time stamped at 7am. Time of inspection, butter 72F.
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top make station located on cookline, shredded cheese 55F, lettuce 47F. Station has been open and closed for service.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portion cups at service window time stamped from 7am. At time of inspection, butter 72F. Owner discarded the butter.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-2022. **Admin Complaint**
50-17-2
Basic - Ceiling tile missing. Ceiling tiles in dining room.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles are warped and stained from water damage. Several vents throughout have accumulation of dust.
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Canadian bacon thawing in standing water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels throughout kitchen and server area.
21-12-4
45
Frequently Asked Questions
When was Kekes Breakfast Cafe last inspected?
The most recent health inspection at Kekes Breakfast Cafe on file is from Nov 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at Kekes Breakfast Cafe?
Across the inspection record, “ceiling tile missing” has been cited three times, more than any other issue at Kekes Breakfast Cafe.
How does Kekes Breakfast Cafe compare to other restaurants in St. Augustine?
Kekes Breakfast Cafe most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Kekes Breakfast Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Kekes Breakfast Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kekes Breakfast Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kekes Breakfast Cafe inspected?
Based on the inspection history on file, Kekes Breakfast Cafe is inspected around four times per year on average.
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