Keke's
Last inspected: Dec 10, 2025
39
Score
Inspectors have visited Keke's eight times, with records going back to 2022. The newest entry in the record is dated Dec 10, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical St. Johns restaurant, which scores around 69. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of red raspberry preserves on rack on end of make line.
01B-01-4
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 cook line cracked raw shell eggs with gloved hands then changed gloves and contained to handle other ready to eat food without washing hands between tasks.
12A-27-4
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. Batter on cook line missing time markings, employee states all were made at the most 2 hours prior, all items marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on rack at end of make line stored over cans of various ready to eat foods, bottle moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. All sanitation bucket reading over 700ppm for Sink and Surface cleaner, manager began to add water to all buckets. In use triple sink in ware washing area reading over 700ppm, manager added water and retested to 500ppm. **Corrective Action Taken**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan with water from hand wash station on make line near entrance to kitchen.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in November
53B-14-5
39
Jun 27, 2025
Food-Licensing Inspection
3 critical violations. 3 major violations. 2 minor violations.
View 8 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. In use dish machine reading 25ppm, manager primed dish machine and ran several times and retested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (60F - Cold Holding) in overfilled container in top section of flip top reach in cooler at end of make line, per manager lid has been consistently open for several hours, cheese moved to bottom of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant spray stored with aluminum pans at end of server line near standing reach in cooler.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced potatoes (113F-87F - Cooling, after 40 minutes 108F-88F) in covered, stacked, plastic containers, pack in containers 2 inches deep or more, in walk in cooler, manager unstacked and removed lids. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Low water pressures at all bathroom sinks and hand wash station in ware washing area.
27-19-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing written procedures for batters, butter, and whipped cream held on time control.
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on stove handle on cook line in kitchen.
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 sanitation buckets on cook line reading below 500ppm for Sink and Surface cleaner, manager brought buckets to ware washing area to be remade. **Corrective Action Taken**
21-07-4
43
Jan 27, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
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. Several employees touching face and hair with gloved hands, changed gloves, then continued to handle food or clean equipment without washing hands between tasks. Also employee on cook line cracking raw shell eggs with gloved hands, changed gloves, but did not wash hands before continuing to handle cooked bacon with gloved hands. Also employee on cook line picked up garbage from floor with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks. **Warning**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around mop sink and rack across from mop sink in dish area. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding) in overfilled container in top of reach in cooler on make line, per employee cheese has been there less then 1 hour, cheese moved to bottom of cooler. **Corrective Action Taken** **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. On batters and French toast mix on cook line **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Oven cleaner, degreaser and , spray bottle of pink liquid over sauce bottles and with plastic wrap and aluminum foil on rack at end of cook line. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in men's bathroom. At hand wash station in ware washing area. **Repeat Violation**
27-19-4
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/ At least 6 employees on site are conducting food preparation and no one on site is a certified food manager, the only manager on site as been working as a manager for a couple of weeks and does not have proof of manager certification yet.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager on duty 9 current employees hired over 60 days ago do not have any proof of training.
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on prep table on make line, drinks discarded **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. Multiple phones on prep tables in server area and cook line.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Raw fruits/vegetables not washed prior to preparation. Employee in prep area chopping tomatoes and mushrooms without washing them first.
08B-39-4
Basic - Toilet/urinal not flushing/functioning properly. Toilet in men's bathroom.
32-23-4
26
Aug 14, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of strawberry glaze under make line in kitchen.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
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. Pancake batters and French toast batter on cook line, per manager they have been there approximately 1 hour, employee marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of glass cleaner and soap stored with clean plates, waffle grill spray, and seasonings, bottles moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in ware washing area. At all hand wash stations in both men and women's bathrooms. **Repeat Violation**
27-19-4
Intermediate - Spray bottle containing toxic substance not labeled. Sneeze bottle of soap next to hand wash station on make line. **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. License from 2023 in office. **Repeat Violation**
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple on stove handle on cook line, employee corrected during inspection. **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both coolers under grills on cook line. **Repeat Violation**
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at end of cook line, employee corrected during inspection. **Corrected On-Site**
21-38-4
29
Mar 11, 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. hollandaise (119F - Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-11: hollandaise (109F - Hot Holding) in bottles warm water bath sitting on counter next to steam table, per employee they have been sitting there for approximately 2 hour, employee put bottles in steam table. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Jul 27, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator replaced the sanitizer bucket for the dishmachine and primed the machine. At conclusion of inspection dishmachine at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the dry storage area at the end of the main cook line. Two flies observed in the warewashing area.
35A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At time of inspection case of raw shell eggs brought out from the walk in cooler and stored on a shelf next to the cook line at ambient kitchen air temperature. Employee relocated the eggs to a reach in cooler.
03A-03-5
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. On the main cook line French toast batter and on the waitstaff line whipped butter stored on time as public health control with no product time marking.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line in the steam table, potatoes (122F - Hot Holding). Operator adjusted the heat setting on the potatoes to bring back to temperature range. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Jug of bleach stored on container of single service plastic take out containers. Operator relocated the container of bleach. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink at the end of the main cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee food stored on top of single service carry out container at the end of the main cook line. Employee beverage stored over unwashed potatoes. Employee beverage stored over clean silverware at the waitstation line. Operator relocated all employee food and drinks. **Corrected On-Site**
12B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on the bulk ice bin not inverted, metal pans on the storage shelf over the three compartment sink not inverted. Operator inverted the metal pans and the ice bucket. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal neck fan and headphones stored on dry storage shelf at the end of the main cook line over single service containers for customers. Operator relocated the employee personal items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. At time of inspection reach in freezer on the main cook not keeping food frozen and reach in cooler under the flat top grill not in use due to not holding proper temperature. Operator has maintenance request for both units. **Corrective Action Taken**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler at the end of the cook line closest to the flat top grill has build up of food debris in the cooler.
22-16-4
Basic - Single-service articles improperly stored. At the end of the main cook line, container of paper plates stored on the floor.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the waffle makers. Wet wiping cloth stored on prep table by the coffee dispenser.
21-12-4
21
Jan 31, 2023
Routine - Food
No violations found.
100
Sep 1, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At time of inspection on the main cook line, observed employee cracking raw shell eggs into a metal container with one cracked egg stored on the in use cardboard egg flat. Operator had employee discard the cracked raw shell egg. **Corrected On-Site**
01B-14-4
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. At time of inspection on the main cook line, container of French Toast batter stored on the middle table between the flat top grills, held on time and placed out at 7am with no product time marking. Operator placed time marking on the container of French toast batter. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, on the main cook line hand wash sink on either end of the cook line, used cooking pot in one hand wash sink and a used whisk in the other hand wash sink. At the hand wash sink on the end of the cook line with the whisk in the sink, chunks of pineapple in the bottom of the hand wash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At the front service line hand wash sink at the doorway to the main kitchen line, blue chemical spray bottle stored hanging off of the shelf with no product label. Employee labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the end of the cook line closest to the dry storage shelf, employee beverage stored on the clean prep table being used to slice oranges. Operator relocated the employee beverage to the correct storage location. **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. On the main cook line prep table closest to the dry storage shelf, employee cell phone on the clean prep table being used to slice oranges. In the flip top reach in cooler closest to the flat top grill, employee water gun stored in the reach in cooler over container of Philly steak. Operator removed the employee personal belongings to the correct storage location. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the back prep line, on the metal storage shelves over the prep table and next to the dishmachine, clean plastic and metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the walk in freezer, container of frozen buns stored on the floor, operator relocated the buns to the proper storage location. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. At the entrance to the main cook line, tongs stored on the oven door handle. Operator relocated the tongs to the proper storage location. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. In front of the office door, container of single service carry out cups stored on the floor. Operator relocated the container of single service carry out cups to the proper storage location. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At time of inspection, wet wiping cloth stored on the counter next to the sink on the front service line. Operator instructed employee to relocate the wet wiping cloth to the proper storage location. **Corrective Action Taken**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the back prep line, plastic ice bucket stored on the bulk ice bin not inverted for protection/air drying. Operator inverted the plastic ice bucket. **Corrected On-Site**
24-05-4
41
Frequently Asked Questions
When was Keke's last inspected?
The most recent health inspection at Keke's on file is from Dec 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Keke's?
Across the inspection record, “time/temperature control for safety food identified” has been cited five times, more than any other issue at Keke's.
How does Keke's compare to other restaurants in St. Johns?
Keke's most recently scored 39 out of 100, which is lower than the St. Johns average of 69.
Has Keke's inspection record improved over time?
Results have been roughly steady. Inspections at Keke's have averaged around 10 violations per visit across the recent 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 two times per year on average.
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