Keke's
Last inspected: Feb 19, 2026
37
Score
Inspectors have visited Keke's 10 times, with records going back to 2022. Keke's was last inspected on Feb 19, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 15 violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
Keke's latest score of 37 falls below the Orlando average of 79. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
4 critical violations. 8 minor violations.
View 12 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. Per operator ,waffle batter is from 7am , less than 4 hours . Operator added time mark **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and surface 800 ddbsa , operator changed then was sink and surface 700 ddbsa **Corrected On-Site**
41-15-5
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. Expo employee went from dirty to clean dishes on expo line without washing hands prior to touching dish top with thumb , operator educated and employee washed hands **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat diced bacon on sandwich top on reach in cooler on cooks line , sandwich station, operator moved to proper location **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees coffee on expo line, operator discarded drink and washed hands **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on chemical shelves, operator moved to employee area **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dish machine area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to waffle batter bag under prep table , operator moved **Corrected On-Site**
21-44-1
37
Jul 31, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over diced green peppers on omelette station on cooks line **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cooks line chicken tenders (108 - Hot Holding) Less than four hours per manager Manager discarded **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Stored hanging on shelf on cooks line. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface stained soiled with food debris, mold-like substance or slime. cutting board on parfait station
22-02-4
Basic - Employee beverage container on dry item shelf on cooks line **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door by mop sink **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Case of eggs on cooks line **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. back of 6 eye stove on cooks line
23-03-4
41
Jan 16, 2025
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insects observed at mop sink. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese at omelet station. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook touched clothing with gloved hands continued preparing foods without washing hands and change new gloves. **Corrected On-Site**
12A-09-4
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 and the time removed from temperature control cannot be determined. No time mark on French toast batter less than 4 hours **Corrected On-Site**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked eggs and prepared omelet without washing hands or changing gloves. Manager coached employee. **Corrective Action Taken**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled on lower shelf of prep station.
22-02-4
Intermediate - Spray bottle containing blue liquid toxic substance not labeled in dish station.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Las limescale buildup
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep sink.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/at expo station **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket over croutons **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch **Corrected On-Site**
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook on cookline hair not restrained under cap. **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation employee on cookline. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing station. Employee removed containers to rewash. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Prep table across rom stove lids broken.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside by mop sink
35B-01-4
Basic - Light not functioning on cookline.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets soiled.
23-03-4
Basic - Old food stuck to clean dishware/utensils over prep area in kitchen
16-48-4
Basic - Single-service articles improperly stored. To go container on floor in dry storage area.
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer at 0, operator replaced sanitizer at 200ppm
21-08-4
17
Jul 30, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jan 16, 2024
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : 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 host Provided document to operator. **Corrective Action Taken** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board on fryer line in kitchen has cut marks and needs to be cleaned. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Storage compartment by coffee side station . - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher. **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up. - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line located next to ice machine. **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
29-08-4
55
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees cream cheese (70F - Cold Holding) per operator less than four hours. Removed to quick chill. Per operator more than four hours . See Stop raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding) Per operator less than four hours removed to rapid chill cream cheese (70F - Cold holding shredded cheese (45F - cold holding **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-12: Raw beef,31 f,diced chicken,50 f,chicken,50 f at cooks line. Cream cheese,38 f .Time extension given per Madeline Connolly.Operator is waiting on technician.Time Extended** **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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 host Provided document to operator. **Corrective Action Taken** - From follow-up inspection 2024-01-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing. - From follow-up inspection 2024-01-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board on fryer line in kitchen has cut marks and needs to be cleaned. - From follow-up inspection 2024-01-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Storage compartment by coffee side station . - From follow-up inspection 2024-01-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed. - From follow-up inspection 2024-01-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station. - From follow-up inspection 2024-01-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher. **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen - From follow-up inspection 2024-01-12: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-01-12: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up. - From follow-up inspection 2024-01-12: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line located next to ice machine. **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended**
29-49-6
47
Jan 11, 2024
Routine - Food
8 critical violations. 5 major violations. 21 minor violations.
View 34 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-10-4
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. Employee on cooks line observed using bare hand contact with English muffins already toasted no other cooking process done.
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees cream cheese (70F - Cold Holding) per operator less than four hours. Removed to quick chill. Per operator more than four hours . See Stop raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding) Per operator less than four hours removed to rapid chill cream cheese (70F - Cold holding shredded cheese (45F - cold holding **Corrective Action Taken** **Warning**
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. Pancake batter and butter. Manager added time marking. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 2 Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line no hand washing just using gloves. **Warning**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator more than 24hrs cooked chicken cooks line.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher area. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen equipment dicer is soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen beside ice machine. Hand wash sink by dishwasher blocked
31A-09-4
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. The host Provided document to operator. **Corrective Action Taken**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing.
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware by dishwasher not properly inverted.
24-05-4
Basic - Cutting board on fryer line in kitchen has cut marks and needs to be cleaned.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dry storage area next to cooks line. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line no hair restraint while preparing food.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Lexan containers stored on shelving in kitchen.
24-08-4
Basic - Equipment in poor repair. Storage compartment by coffee side station .
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed.
35B-01-4
Basic - Light bulb burnt out on cooks line above range stove.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean Lexan containers had old labels on them.
16-46-4
Basic - Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Sliced bananas skin cut without washing on cooks line .
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up.
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean equipment and food in kitchen under counter. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler on cooks line located next to ice machine. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bananas stored over ready to eat butter flavored oil in kitchen shelving on cooks line. Unwashed bananas stored over prepared diced onions in walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar removed from its original container not labeled. **Corrected On-Site**
02D-01-5
6
Jul 10, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 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. Operator was able to determine time, and add markings. Butter at expo window. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind sliced meats in reach in cooler on cook line **Corrected On-Site**
08A-05-6
Basic - Stored food not covered. Cooked mushrooms on sheet rack with no top covering pan. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Styro foam cup in egg whites **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to batter. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler for omelet station
29-49-6
58
Feb 7, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put raw bacon on grill, took empty pan to dish, returned to cook line, put on gloves to begin next task. Operator instructed employee on proper steps for hand washing. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flat top grill- Raw bacon 48F Raw turkey sausage 50F Sausage links 50F Operator returned item to walk for temperature recovery. checked 30 minutes later. Raw bacon 41F Other items not available. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket under prep table tested higher than max amount on test kit. Operator remade bucket, 200ppm **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, next to ice machine **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic ramaken in salt container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up above prep table. Dust build up at vent in dry storage
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. At threshold between prep area and cook line.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and hanging in dish
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on reach in cooler at cookline next to hand sink. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. On floor under hand wash sink. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bucket of salt on service station. **Corrected On-Site**
02D-01-5
41
Nov 14, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. First reheat temp. 161F Second reheat temp 166F Hollandaise in reheating process,used before reaching 165F - From follow-up inspection 2022-11-14: **Time Extended**
03E-02-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter near back door. - From follow-up inspection 2022-11-14: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-11-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: **Time Extended**
14-17-4
67
Frequently Asked Questions
When was Keke's last inspected?
The most recent health inspection at Keke's on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keke's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Keke's.
How does Keke's compare to other restaurants in Orlando?
Keke's most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Keke's inspection record improved over time?
No. Recent inspections at Keke's have averaged around 15 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Keke's 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 inspected?
Based on the inspection history on file, Keke's is inspected around three times per year on average.
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