KEKE'S BREAKFAST CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license.License expired 4-1-2026. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit cheese (53F - Cold Holding)/10 minutes . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher with water at cookline sink. Educated operator . Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator for food time marked . Operator completed . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler Thawed cooked chicken not date marked .Operator updated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over strawberries. in cook line make table. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit yogurt (45F - Cold Holding), less than 4 hours. - walk in cooler sliced turkey (47F - Cold Holding)less than 4 hours. Corrective Action Taken

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 24 hours ago at front counter Hoshizakiglass door reach in cooler. Operator updated Corrected On-Site

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. Antonio, Roland .

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs with gloved hands and then handled bacon , without washing hands and changing gloves. Educated operator Corrective Action Taken

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 . Butter at front line not time marked. Operator updated. Corrected On-Site

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. Jessica

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Quat 100PPM 200 PPM Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated drawers sliced cheese (47F - Cold Holding)/ less than 4 hours, Operator placed ice. -Cookline make table sliced cheese (47F - Cold Holding);less than 4 hours . Operator reduced amount that was above fill line, Corrective Action Taken

Basic - Food emoloyee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm Corrected On-Site