KEKE'S BREAKFAST CAFE

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking after touching g cleaned dishes without washing his hands in dish wash area Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham date on 07/06/26 passed 7 days shelf life time Warning

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Slice ham in container date 07/06/25 passed shelf life time 7 days Stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has deep cuts and need to be cleaned and sanitized Warning

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. Some employees dose t have proof of food handler training. 60 days callback Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut lettuce without washing it Warning

High Priority - Line cook in cook line cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and changing gloves. Discussed with manager proper hand washing Corrected On-Site Repeat Violation Warning

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. Cut tomatoes (45F - Cold Holding); shredded cheese (49F - Cold Holding); Pork (45F - Cold Holding); spinach (45F - Cold Holding) American cheese 48f (cold holding) Pepper Jack cheese 53f (cold holding) Feta cheese 53f ( cold holding) dice ham 54f (cold holding) pork sausage 52f ( cold holding) shredded bacon 52f (cold holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line by black storage shelf, food held overnight at ambient air temperature 46f. Cut tomatoes (45F - Cold Holding); shredded cheese (49F - Cold Holding); Pork (45F - Cold Holding); spinach (45F - Cold Holding) American cheese 48f (cold holding) Pepper Jack cheese 53f (cold holding) Feta cheese 53f ( cold holding) dice ham 54f (cold holding) pork sausage 52f ( cold holding) shredded bacon 52f (cold holding) Repeat Violation Warning

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. Butter in front of counter no time marked and manager determined the time and place time mark Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing in cook line area. Observed a dirty container and spoons inside sink on cooks line. Corrected On-Site Warning

Basic - Employee drinking from an unenclosed beverage container in dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area and triple sink area in the back of the kitchen Warning

Basic - Open dumpster lid.Manager closed lids . Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled eggs than removed gloves and placed new gloves on and touched clean utensil .no hand washing. Discussed with employee the importance of hand washing. Warning

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. Employee touched mustache and began working with clean equipment. Discussed with manager the importance of hand washing Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and went to the prep line and only put gloves on. No hand washing observed. Discussed with whole cook line about the importance of hand washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese reach in cooler 44 f employee moved to freezer 2nd temp 43 f reach in cooler on cooks line. Corrected On-Site Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

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/ observed 8 employees no food manager on duty. General manager showed up at time of inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink dish area. Employee restocked Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Back kitchen employee restocked Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-11-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying rack in prep area adjacent to two compartment sink. Warning - From follow-up inspection 2023-11-16: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cream cheese temped at 68 F at 9:20 AM. Placed on line at 6:30 AM. Operator had not taken temperatures yet this morning. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese temped at 68 F at 9:20 AM. Placed on line at 6:30 AM. Operator had not taken temperatures yet this morning. See stop sale. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Urn used for waffle mix in hand washing station at end of cook line near shelf. Employee removed dishes Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand washing station in dishwashing area not dispensing water. Operator called plumber. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee beverage next to food in reach-in cooler at end of server line. Manager on duty removed beverage. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -AirPods on shelf at end of cook line above food -Cellphone on shelf at end of cook line above food -Sunglasses on shelf at end of cook line above food -Employee bag above prep table across from two compartment sink All items relocated by manager on duty. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying rack in prep area adjacent to two compartment sink. Warning

Basic - Ice buildup in walk-in freezer. -on floor under condenser Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. first make station on left side of hot line, cooked potatoes (45F - Cold Holding); diced tomato (46F - Cold Holding); cheddar (46F - Cold Holding) ; white cheese (45F - Cold Holding) operator iced down, or moved the food items from this cooler and called for repairs Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Food equipment in hand wash sink, on hot line, operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Operator replaced. Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning