KEKE'S BREAKFAST CAFE

High Priority - Dented/rusted cans present. See stop sale. -strawberry glaze on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in dish area, operator replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance on the plastic guard of the ice machine

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on top shelf of drying racks

Basic - Floor area(s) covered with standing water in dish area, operator squeegeed floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door

Basic - Worn tin foil used as shelf cover above 6 burner range. Operator replaced with new foil. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice, educated operator on dumping. Corrective Action Taken - From follow-up inspection 2025-09-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of egg poaching cups on cook line - From follow-up inspection 2025-09-10: -cutting board on cook line, new boards are on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on cook line Repeat Violation - From follow-up inspection 2025-09-10: , new boards are on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and exterior side of fryer cabinet -gaskets on walk in cooler -speed rack in walk in cooler -exterior egg pans are encrusted - From follow-up inspection 2025-09-10: -exterior egg pans are encrusted, progress made, pans are on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler across from egg grill on cook line. Repeat Violation - From follow-up inspection 2025-09-10: technician working on cooler Time Extended Corrective Action Taken

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. -0 ppm. Operator corrected, 50 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at wrong location on fitting/splitter added to mop sink faucet. Operator corrected Corrected On-Site

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. -2 expired

Basic - Cutting boards on cook line have cut marks and is no longer cleanable.

Basic - Drain cover(s) missing at triple sink and prep sink.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -cook on cook line.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior side of fryer cabinet

Basic - Standing water in bottom of reach-in-cooler on cook line. Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

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. -employee brought bus tub of dirty dishes to dish room, then touched clean dishes with no glove change/hand wash. Educated operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored next to tuna salad in reach in cooler on cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -chopper under table in dish room Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -dish room Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fry cabinet -exterior side of fryer

Basic - Standing water in bottom of reach-in-cooler on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board on cook line by waffle station

Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line and front line. Corrected On-Site

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. 0 ppm, afterwards 100 ppm. Corrected On-Site Repeat Violation

High Priority - Employee touched fork that had raw shell eggs on the handle and then handled ready-to-eat vegetables without washing hands. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,47 f held less than four hours transferred to walk in cooler for a quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Glass cleaner and soap stored over three compartment sink. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker is not at correct location on hose bibb

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger is soiled. White cutting boards are stained on the cooks line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned lids stored in dirty bin under prep table. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks on cooks line by egg station is not inverted. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server is scooping ice and wearing a watch. Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable.Walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. Lids at servers station not inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cut strawberries in walk in color. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. - From follow-up inspection 2023-08-08: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Back area . - From follow-up inspection 2023-08-08: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing grout in kitchen area and dish area. - From follow-up inspection 2023-08-08: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area. - From follow-up inspection 2023-08-08: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

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. Chocolate milk at wait station opened yesterday morning not date marked. *Corrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled by container placed into hand sink, then placed onto prep station food assembly cutting board. Manager coached employee and corrective action taken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employees used hand sinks to obtain water to be used to cook. Two employees at separate hand wash sinks. Manager witnessed and corrected. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine. Corrected On-Site

Basic - Covered waste receptacle not provided in all staff bathroom.

Basic - Employee eating in a food preparation or other restricted area. Employee food over clean utensils in dish room. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar on cook line not labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat ham and mushrooms in lowboy cooler on cookline. Corrected On-Site

Basic - Food stored on floor. Bag of potatoes on floor by ice machine. Corrected On-Site

Basic - Ice buildup on floor in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes (50°f-56°F - Cooling) per operator from yesterday

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. Cooked potatoes (50°f-56°F - Cooling) per operator from yesterday

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands in the kitchen Corrected On-Site

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. Server touched slice of orange on plate a 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. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell unpasteurized eggs (51°F - Cold Holding) per operator less than four hours operator placed in walk in cooler to quick chill Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical stored over single service item on storage rack near prep area Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In moproom

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Standing water inside reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled pot with water from hand washing sink in the kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning stored on clean rack over prep area

Basic - Raw fruits/vegetables not washed prior to preparation. Pepper's cut without being washed. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor of kitchen. Sanitizer bucket over butter in server station. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges stored over prepped oranges in walk in cooler. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.