Keller's Bar-B-Q Alt
Last inspected: Apr 15, 2026
58
Score
Across the available record, Keller's Bar-B-Q Alt has 11 inspections on file, the first dated 2022. The most recent report on file is from Apr 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing five times across the record.
Keller's Bar-B-Q Alt's latest score of 58 falls below the Altamonte Springs average of 76. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water heatervis soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn and celery over ready to eat veggies in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall stained throughout kitchen
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Labels on bbq sauce and flour containers **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. -Cooler not working under steam table and drawer coolers under prep on cook line.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Container of sugar on floor
08B-47-4
Basic - Food stored in a location that is exposed to splash/dust. Lemons next to hand sink and under paper towel dispenser at front counter. Operator moved **Corrected On-Site**
08B-36-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters **Corrected On-Site**
14-42-4
58
Sep 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on turbo air reach in cooler next to steam table, door not fully closing. -exposed insulation, rusted shelves in upright cooler in back area. -gasket torn in dressing cooler. - From follow-up inspection 2025-09-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -grease, food debris on floor behind oven. - From follow-up inspection 2025-09-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls and ceiling in kitchen soiled with smoker residue. - From follow-up inspection 2025-09-10: **Time Extended**
36-27-5
86
Sep 4, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
70
Feb 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
82
Sep 12, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened Monday. Operator marked with date. **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -walls and ceiling in kitchen soiled from smoker. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -3 on cook line.
14-09-4
Basic - Equipment in poor repair. -gaskets torn on upright 2 door cooler by back door. -interior of reach in cooler floor in disrepair, not cleanable. -reach in cooler door repaired with duct tape, not cleanable. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment.
36-73-4
Basic - Working containers of food removed from original container not identified by common name. -bulk dry goods not labeled.
02D-01-5
70
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Oct 23, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee placed raw chicken on grill with gloves, removed gloves, then put on new gloves without washing hands. Advised. **Corrective Action Taken**
12A-07-5
High Priority - Food placed in soiled container/equipment. -raw pork in cardboard box. **Repeat Violation**
08B-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk not opened today per staff not date marked. **Repeat Violation**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. -2 spray bottles of yellow liquid hanging on wall between wait station and dining room.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles around vent above wait station extremely soiled with dust. -ceiling soiled from smoker. **Repeat Violation**
36-34-5
Basic - Ice scoop handle in contact with ice. -inside ice machine. **Corrected On-Site**
10-08-5
55
May 25, 2023
Complaint Partial
No violations found.
100
May 18, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-05-18: Only 2 employees at time of callback **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceilings soiled from smoker. -ceiling soiled around vent in wait station. Floor soiled/has accumulation of debris. -floor and floor drain soiled under smoker. - From follow-up inspection 2023-05-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -both cook line cutting boards. - From follow-up inspection 2023-05-18: **Time Extended**
14-09-4
82
May 15, 2023
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -8 large pieces of pork for sliced pork 46-50 cooling overnight per operator. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sliced pork cooked yesterday per operator 46-50°f.
01B-36-5
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. -0ppm. Container empty. Retest 100ppm. **Corrected On-Site**
22-41-4
High Priority - Food placed in soiled container/equipment. -pork removed from plastic and returned to cardboard box.
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tubes of raw sausage over butter in fry cooler. -raw shell eggs over iced tea in wait station cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51, raw sausage 50 in fry cooler less than 4 hours. Door not fully closed at start of inspection. -baked beans 51, stew 48 in 2 door upright cooler less than 4 hours. Large amount of food cooling in same cooler. **Warning**
03A-02-5
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. -provided blank for for manager.
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened 3 days ago per operator not date marked. **Corrected On-Site**
02C-03-5
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/
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceilings soiled from smoker. -ceiling soiled around vent in wait station. Floor soiled/has accumulation of debris. -floor and floor drain soiled under smoker.
36-34-5
Basic - Ceiling tile missing. -in kitchen above bulk CO2.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -both cook line cutting boards.
14-09-4
Basic - Food stored on floor. -buckets of bbq sauce and salt on floor next to smoker.
08B-38-4
25
Sep 7, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -baked beans cooling overnight 46° on outer edge, 75°f in center.
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect near 3 compartment sink. Did not observe landing on any food contact surface.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. -oven cleaner, peroxide stored above clean silverware and syrup boxes by bulk Co2. -fryer cleaner, stainless steel spray stored on reach-in cooler in back room. -box of raid fly strips on shelf above steam table. Operator creating new storage space to all toxic substances. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -gallon of milk in wait station reach-in cooler open more than 24 hours but less than 7 days not date marked.
02C-03-5
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. -at least 1 employee at 60 days.
53B-13-5
Basic - Dead roaches on premises. -2 dead roaches in bottom of white upright freezer. -1 dead roach on floor by folding chair next to cooler in back room.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -2 employee cell phones on work tables in kitchen. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -floor drain soiled under smoker.
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -protein reach-in cooler in back room in disrepair. Exposed insulation at bottom of door. Cutting board has cut marks and is no longer cleanable. -white cutting boards on cook line, groove marks prevent adequate sanitizing.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top of reach-in cooler in back room. -exterior of knife holder -wire shelves.
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -extension cord, battery charger on boxes of single use gloves in kitchen. Removed. **Corrected On-Site**
42-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent, ceiling tiles around vent above door from kitchen to wait station, above cook line. -ceilings and soiled throughout kitchen with bbq smoke debris.
36-34-5
37
Frequently Asked Questions
When was Keller's Bar-B-Q Alt last inspected?
The most recent health inspection at Keller's Bar-B-Q Alt on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Keller's Bar-B-Q Alt?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Keller's Bar-B-Q Alt.
How does Keller's Bar-B-Q Alt compare to other restaurants in Altamonte Springs?
Keller's Bar-B-Q Alt most recently scored 58 out of 100, which is lower than the Altamonte Springs average of 76.
Has Keller's Bar-B-Q Alt's inspection record improved over time?
Results have been roughly steady. Inspections at Keller's Bar-B-Q Alt have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Keller's Bar-B-Q Alt 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 Keller's Bar-B-Q Alt inspected?
Based on the inspection history on file, Keller's Bar-B-Q Alt is inspected around three times per year on average.
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