KEKE'S BREAKFAST CAFÉ
2218 N CONGRESS AVE, Boynton Beach FL 33426
Last inspected Sep 20, 2023 · 2 visits since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
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. Employee plating toast with bare hands in wait area. Employee put gloves on.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018019366 | Mar 9, 2018 | May 10, 2018 | $400 |
| 2--2018003131 | Dec 27, 2017 | Feb 6, 2018 | $200 |
Inspection history
2 visits, newest first
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
Raw animal food stored over/not properly separated from ready-to-eat food. Hake table - fresh eggs over bread - operator removed bread.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg in make table - operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - grilled mushrooms ( 46F - Cold Holding); chopped sausage (46F - Cold Holding); provolone (46F); not portioned or prepared today held under 4 hours - operator moved to cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cut romaine (56F - Cooling) 9:45pm prepped at 8:45am recheck 11:00 51F tall insert pan on top unit of make table under 4 hours operator moved to walk in cooler.
Show the remaining 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy of TPHC to operator.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spray bottle with butter oil not labeled operator labeled.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. Employee plating toast with bare hands in wait area. Employee put gloves on.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Turkey sausage behind pork sausage in drawers under grill. Manager reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 41°F-55°F stacked to high less than 2 hours ago in prep area, not prepped this morning. Manager discarded top potion of cheese.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine was cleaned during inspection
Floor area(s) covered with standing water in walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.