KEKE'S BREAKFAST CAFE
4906 TOWN CENTER PKWY STE 104, Jacksonville FL 32246 · 9043672929
Last inspected Mar 18, 2026 · 9 visits since September 2023
APR 24
DEC 24
MAY 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects on wall at prep table located across from walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing on hose Bibb at closed end of cook line next to hand wash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink on front service line across from coffee equipment. Water ran for several minutes and maintained only 71F. Operator stated he will call the plumber.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler at end of front service line unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed large mass of ice around ran area of cooler.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs and then used gloved hands to grab ready to eat omelette items (ham and tomatoes) without washing hands and changing gloves. Discussed with employee and operator.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee run hands through hair, then grab to go box to bag up to go order. Discussed with operator and operator had employee wash hands.
Employee washed hands with cold water. Observed employee washing hands at hand wash sink that didn't have hot water. Discussed with operator.
Stop Sale issued due to adulteration of food product. Observed wet sanitized wiping cloth stored in pan of cut raw onions in flip top reach-in cooler on cook line. Employee stated cloth was used to wipe cutting boards and fell in pan of onions. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk, chocolate milk (45F - Cold Holding) in glass door tic at end of front service line. Operator stated milk placed in cooler this morning. Employee removed milk and placed in nearby cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing on hose Bibb at closed end of cook line next to hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler across from Omelette make station soiled/ stained. Also, white ice deflector plate in large ice machine and vegetable wedges on bottom of prep shelf in prep area soiled
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of front service line next to glass door reach-in cooler. Employee replenished paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink on front service line across from coffee equipment. Water ran for several minutes and maintained only 71F. Operator stated he will call the plumber.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense tuna salad in reach-in cooler on cook line. Operator removed souflee cup.
Buildup of food debris/soil residue on equipment door handles. Observed handles on multiple waffle bakers and handle on sandwich press on cook line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler at end of front service line unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed large mass of ice around ran area of cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in ware washing unable to properly air dry.
Food contaminated by equipment or utensil. See stop sale. Observed wet sanitized wiping cloth stored in pan of cut raw onions in flip top reach-in cooler on cook line. Employee stated cloth was used to wipe cutting boards and fell in pan of onions. See stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers on cook line and walk-in-cooler soiled. Also, shelf at closed end of cook line and fronts of grill and drawers on cook line soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to oil on food storage shelf next to kitchen entry door. Operator removed sanitizer bucket to properly store.
Single-service articles improperly stored. Observed sealed boxes of single use to go cups and lids stored on floor in dry storage area. Operator stated items were delivered yesterday. Operator asked employee to remove sealed boxes to properly store.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (5.93 Sink and Surface) exceeds maximum concentration. Operator diluted sanitizer and retested at 4.3
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grills soiled/ stained, Also, ice deflector plate in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in warewashing area. Operator replenished paper towels.
Bowl or other container with no handle used to dispense food. Cup without handle used to dispense tuna. Operator removed souflee cup from tuna.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from grill soiled. Also, gasket on walk-in-cooler soiled. Also, multiple filters in hood above grills soiled. Also, shelf/ ledge under grills soiled/ have accumulation of debris.
Plumbing system in disrepair. Faucet at service sink on front service line in disrepair.
Walk-in cooler interior/shelves have accumulation of soil residues. Multiple Walk-in-cooler shelves soiled.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs with gloved hands and immediately handled clean spatula and squeeze bottle of liquid oil with removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately three (3) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee removed ear bud from ear and touched ear/hair, and immediately handled container of food without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. Prep cook in back kitchen handling celery with bare hands. Employee stopped, washed hands and placed on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pass through area at end of expo line, milk, chocolate milk and cream cheese 53F. Item placed into reach in cooler approximately two (2) hours prior. Items moved to walk in cooler to cool. In pass through area on counter, two (2) containers of whipped butter 56F. Containers placed out approximately 1.5 hours prior. Containers moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Containers of soap stored over case of single use plastic soufflé cups in dry storage area. Soap moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of building where orange hose is connected.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler drawers on cook line are soiled.
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. Missing for one (1) server working today.
Cove molding at floor/wall juncture broken/missing. Piece broken off by hand washing sink in pass through area.
Covered waste receptacle not provided in women's bathroom. Unisex restroom for employees in kitchen.
Cutting board has cut marks and is no longer cleanable. Long white cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Ice buildup in reach-in cooler. Reach in cooler at end of expo line - ambient air temperature is 57F.
Missing drain plug at dumpster. Shared dumpster (recycle) behind establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on cook line is soiled.
Open dumpster lid. Shared dumpster behind establishment.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. One container of whipped butter with no time mark at wait-station. Marked by manger. Placed about 30 mins ago.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser Hand Wash Sink by Dish machine. Replaced by manger.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Soiled cooler gaskets. Prep line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing at wait-station above utensils/ food related items. Moved by manager.
Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 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. Food prep employee touched garbage can then engage in food prep activity with same gloves. Manager intervened.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Empty supply bucket. Supply bucket replaced.
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. Whipped butter at wait station placed at about 1 hr before with no time mark. (Voluntarily discarded. )
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: rear kitchen.
Bathroom door left open other than during cleaning or maintenance. Employee restroom door left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door with no self closing mechanism.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. multiple.
Floor area(s) covered with standing water. Standing water on floor. Kitchen, rear dish wash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : prep area. Moved by manager.
Sep 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
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. Observed employee eating a strawberry on cook line while engaging in food preparation without washing hands. Spoke to employee on proper hand washing. Employee washed hands properly. Observed employee with gloved hands touching phone and begin to engage in food preparation. Spoke to employee regarding proper hand washing. Employee washed hands properly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects on wall at prep table located across from walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer reach in under grill Raw beef (49F - Cold Holding); Sausage (49F - Cold Holding). Observed Bottom drawer not closed. Manager stated drawer was broken. Manager removed beef and sausage to different reach in cooler.
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. Observed whipped butter and butter without time mark.
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 establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Handwash sink used for purposes other than handwashing. Observed hand sink on cook line with clear container stored in sink. Employee removed container from hand sink.
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 multiple (9) Employees required food safety training expired.
Employee eating in a food preparation or other restricted area. Observed employee eating a strawberry on cook line while engaging in food preparation. Observed employee drink stored on shelf in prep are
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored next to food on prep table in back room of kitchen. Employee removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed knives stored next to wall and prep table located in prep area. Manager removed and stored properly. Observed tongs held on handle of equipment. Manager removed and stored properly.
Water softener salt (food) stored in a location that is not clean and dry. Observed Water softener salt (food) stored on floor in back room under hand sink.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to 3 compartment sink. Manager stated buckets of sanitizer were just made. Manager removed and stored properly.
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.