Keke's Breakfast Cafe
Last inspected: Nov 4, 2025
61
Score
The health department has logged 15 inspections at Keke's Breakfast Cafe, the earliest from 2022. The latest inspection on file is from Nov 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That's lower than the typical Wellington restaurant, which scores around 71. On the whole, the file is mixed but not concerning.
15
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 4, 2025
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line area- employee touched face than washed hands for 5 seconds and then proceeded to put on gloves and prepare food- educated operator- employee washed hands. **Corrective Action Taken**
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cook line- cream cheese 50F- cold holding , yogurt 46F- cold holding - food not prepared or portioned today- food double container- food out of temperature for 3 hours- operator moved to walk-in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over bags of potatoes- operator removed. **Corrected On-Site**
41-10-4
Basic - Working containers of food removed from original container not identified by common name. At walk in container of powdered sugar not labeled- operator labeled. **Corrective Action Taken**
02D-01-5
61
Jul 10, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle soiled towel hanging from his shoulder, then proceeded to handle food with out washing hands. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line. Raw chicken fingers stored above onions rings. Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area Advised operator to correct it. **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with sanitizer solution not labeled on in prep area another one on expo line. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler. Several covered stacked containers with Cut potatoes at 8:56am(46F cooling) since 8am at 9:32am same temperature . At this current cooling rate product will not reach 41F witting 4 hours. Operator removed lids and separated products. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by ice machine. Operator provided **Corrected On-Site** **Warning**
31B-02-4
35
Nov 26, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Nov 25, 2024
Routine - Food
7 critical violations. 2 major violations.
View 9 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 on waffle batter stored on cook line. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler: raw shelled eggs stored with cracked ones. **Warning**
01B-14-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. At walk in cooler: Manager touch cooked potatoes with bare hands. Advised operator to use gloves. **Warning**
09-20-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched soiled pants then handled clean utensil to make food; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face then handled clean plate to put whipped cream on; no hand wash. Server washed hands. **Corrected On-Site** **Warning**
12A-25-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available for use for hollandaise sauce and grits at steam table. Operator included items in the current plan available. **Corrected On-Site** **Warning**
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. **Warning**
53B-13-5
29
Jul 16, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
7 critical violations. 2 major violations.
View 9 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Employee discarded solution. **Corrective Action Taken** **Warning**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: hollandaise sauce (131F - Hot Holding) As per manager stored for approximately 2 hours. Manager discarded. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw bacon stored over cooked turkey slices. Manager stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over onion rings; items not commercially packaged. Manager stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around between prep area and dish washing area at backend of kitchen. 2 flies flying around at garbage can on expo line. 2 flies flying around in kitchen; 1 landing on wall and dry storage shelves. **Warning**
35A-02-6
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 crack raw shelled eggs with gloves, then handled clean bowl used to serve grits; no glove change; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of red peppers 1 dented Red Rasberry filling 1 dented Blueberry pie filling **Warning**
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish washer. Paper towel provided. **Corrected On-Site** **Warning**
31B-02-4
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. For 2 new employees employed less than 2 weeks. Manager stated that he will have employees complete a form. **Corrective Action Taken** **Warning**
11-26-1
29
Mar 19, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
50
Feb 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F. **Corrective Action Taken** - From follow-up inspection 2024-02-16: At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 30 mins prior. Operator removed to reheat to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Feb 14, 2024
Routine - Food
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chef touched raw steak then touched sliced Swiss cheese used to prepare food.
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top on cookline: raw shelled eggs in top section of flip top cooler stored directly over ready to eat Swiss cheese slices in bottom section of flip top cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Some items not time marked: Cook line: pancake batter Expo line: butter
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **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. See stop sale. Some items not time marked: Cook line: pancake batter Expo line: butter
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef touched raw steak, wiped hand on apron then touched sliced Swiss cheese. Chef washed hands. **Corrected On-Site**
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at flip top cooler #2 with fruits: Scoop stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station near flip top cooler #2 used to store fruits. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution. **Corrected On-Site**
21-12-4
23
Aug 29, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Jun 20, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dumpster located outside has no lid or lid open/broken. As per operator lids broken **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
33-15-4
95
Jun 19, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
64
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
52
Aug 22, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two sheet pans inside walk-in cooler with cooked potatoes 51°F cold Holding . Per operator product left outside on prep area for approximately 20 minutes. Observed overstocked container on top rail of flip top cooler with cream cheese 59°F cold Holding . Per operator product stored for approximately 10 minutes. Operator removed overstocked product Per operator products not prepared or portioned today. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On prep area next to ice machine. Operator provided **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees.on mens restroom Emailed sign to operator **Corrective Action Taken**
31B-04-4
Basic - Employee personal items( back pack) stored in or above a food preparation area, food, ( dry storage on cook line) clean equipment and utensils, or single-service items. Operator removed **Corrected On-Site**
40-06-5
Basic - Cove molding at floor/wall juncture broken/missing. By prep area ,
36-03-4
67
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 Nov 4, 2025. The public record contains 15 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Wellington?
Keke's Breakfast Cafe most recently scored 61 out of 100, which is lower than the Wellington average of 71.
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 four violations per visit across the recent 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 five times per year on average.
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