KEKE'S BREAKFAST CAFE
4062 PLAZA BLVD #10, Gainesville FL 34786 · (352) 745-7575
Last inspected Apr 6, 2026 · 10 visits since October 2023
JAN 24
AUG 24
JAN 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
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. Observed: lack of a plan available for review. One was emailed. This was posted after printing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Water leaking from pipe and/or faucet/handle. Observed : the supply line for the chemical dispenser in the mop sink is spraying hot water.
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : sliced provolone 48°, sliced white cheese 49°, Swiss 50°, yellow cheese 48°. Ice bags are being added.
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. Observed : the French toast mix lacked a time mark. The 8-12 time mark was added.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the shroud in the ice maker is soiled. ALSO, the Robo-coupe s soiled on the blade after cleaning.
Handwash sink not accessible for employee use at all times. Observed : the prep line hand wash sink was blocked by a slim Jim garbage can. The can was moved.
Duct tape used to repair nonfood-contact surface. Observed : duct tape used to keep the ice maker access door shut.
Employee eating in a food preparation or other restricted area. Observed : a doughnut on a paper towel at the beginning of the cook line on the low boy reach-in cooler. This was discarded.
In-use ice scoop/bucket stored on soiled surface between uses. Observed : the ice bucket, open end down, stored on the ledge of the ice maker, visibly not being a clean surface.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a whisk stored in standing water, in a pitcher, at the far end of the cook line. The water was dumped.
Single-service articles improperly stored. Observed : the single serve to go lids are stored on the floor by the dry storage rack.
Water leaking from pipe and/or faucet/handle. Observed : the supply line for the chemical dispenser in the mop sink is spraying hot water.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. Observed : the dish wash machine reading 0 ppm for chlorine when tested. The rinse aid was removed from that supply line and the sanitizer jug was connected. After priming, the dish wash machine achieved 70 ppm at 113°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the far drawer on the cook line: cooked cubes chicken 52°, raw hamburger 45°. Ice bags were added to both. The chicken dropped to 42° in 14 minutes.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the far end make table cutting boards has stains and cuts.
Handwash sink used for purposes other than handwashing. Observed : ice in the first hand wash sink on the cook line. This was melted away.
Current Hotel and Restaurant license not displayed. Observed : the license on the wall expired 06-01-2025. The current license is paid for.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee thermos stored with the hot sauce on the wait station line.
Employee eating in a food preparation or other restricted area. Observed : a plate of food and a fork at the beginning of the cook line on the first reach-in freezer. The food was moved and discarded.
In-use knife/knives stored in cracks between pieces of equipment. Observed : at the far end of the cook line, white handled knife stored between the equipment. This was removed for cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the top of the dish wash machine has an accumulation of sediment.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: on the cook line: staff with gloves on, touch apron and continue handling clean dishes, no glove change. Same staff member, after washing hands and applying gloves, touch glasses with gloves hands and continue working, no glove change. ALSO, on the wait station line, staff wearing gloves, touching handle to the walk-in cooler door to enter, touch glasses and continue working, no glove change. The manager addressed these events when she was alerted to them.
Shell eggs are not clean. See stop sale. Observed: one shell egg on the cook line with foreign substance on the shell. Cook line staff removed the egg from the crate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed chicken in a make table on the cook line, 46°. The chicken was prepared yesterday according to the cook. The chicken was then iced down.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed: butter on the wait station line on time as a public health control, 4 hours. The label reads 8am, it is now after 12:00 and the butter was not discarded.
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. Observed: batter for waffles and pancakes on the cook line, no time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the tomato slicer blades and pusher head have dried food debris on them when stored on the end of the prep table. Staff moved to dish for a re-cleaning. **Corrective Action Taken* ALSO, the tea nozzles on the wait station line have build up. This item
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. Observed 1 expired employee training for a current employee.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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: no Certified Food Manager with four + food employees working.
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
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. Observed: 0 ppm for chlorine when testing the dish wash machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line, first cold table: slice cheese 46, shell eggs Ambient air temperature 58, whipped butter 50°. ALSO, on the far end make table, cream cheese pack 46°.
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. Observed: lack of a plan available for review. One was emailed. This was posted after printing.
Food service manager not certified within 30 days of employment. 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: Christi not Certified Food Manager trained within 30 days of being a manager, per Christi.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the shroud for the ice maker is soiled. ALSO, the tea nozzles have build up.
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: no Certified Food Manager with four + food employees working.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: no proof of employee training available for review.
Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review. One was obtained from Corporate and posted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a whisk in 73° water on the cook line.
No copy of latest inspection report available. Observed: the last inspection is not available for review.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the red sanitizer bucket in use on the floor at the beginning of the cook line.
Water draining onto floor surface. Observed: the vent in the walk-in cooler drips on the floor.
Jan 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer.
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer.
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. Observed: multiple items on the cook line lacking time marks for time as a public health control. Time stickers were adjusted and added.
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. Observed the clean up plan calls for chlorine, there is none on site today. It was ordered and is scheduled to be on the truck tomorrow.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 1 drink on the first prep area on the cook line. This was placed in the speed rail.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed: at the dish pit, the pre rinse hose hangs below flood rim. The end of the hose was attached to the hook. The metal cover for the hose is in disrepair, plastic hose is visible.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tomato's cut yesterday, 46F in the first reach-in cooler with a flip top. An ice bag was added, dropped to 42F.
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 was not written anywhere. Observed: waffle batter make about 7 am, no time mark. The container was replaced with fresh batter with a time sticker.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the second cook line hand wash sink. Paper towels were added.
Cooling food not having overhead protection. Observed: in the walk-in cooler, cooked mushrooms cooling, no overhead protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink on the reach-in cooler with a prep top. The drink was discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: 2 backpacks stored over potatoes and silver ware. Both were moved to the employee area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the second hand wash sink in the cook line draining slow. The paper towel pieces were removed.
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.