KEKE'S BREAKFAST CAFE 304115
11112 SAN JOSE BLVD 23, Jacksonville FL 32223 · 904.902.9732
Last inspected Aug 10, 2026 · 8 visits since August 2023
NOV 23
AUG 24
OCT 24
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020013675 | Nov 13, 2019 | Jun 30, 2020 | $360 |
Inspection history
8 visits, newest first
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees did not wash hands before putting on gloves for Food service activity. Manager intervened.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled personal cell phone then put on gloves without washing hands. Manager intervened.
Employee washed hands with no soap. Food service employee rinsed hands with no soap. Manager intervened.
Stop Sale issued due to food not being in a wholesome, sound condition. Sliced cheese, cut onions under condensation drip from ceiling vent. Prep line. Stop sale issued.
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. No time mark on container of batter at prep line. Made about 7 am. Marked by manger.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
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. No proof of employee training available. ( unable to access computer )
No soap provided at handwash sink. No soap at Hand Wash Sink by walk in cooler / prep line.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container drinks container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food cell phone on prep table. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Condensation drip from ceiling vent above reach in cooler / make table At prep line.
Outer openings not protected with self-closing doors. Rear kitchen door not self closing.
Single-service articles not stored inverted or protected from contamination. Single service glove boxes under condensation drip from ceiling vent. Moved by manager.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler. Per Person In Charge. Work in progress.
Uncovered food stored near sink exposed to splash. Condensation drip from ceiling vent above reach in cooler / make table At prep line. Sliced cheese, cut onions under condensation drip from ceiling vent. Prep line. Stop sale issued.
Feb 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of salsa at 50°. Made about 1 hour ago. Item iced down.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager
Handwash sink used for purposes other than handwashing. Ice dumped into Dish machine line Hand Wash Sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand Wash Sink opposite walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet turned off at Hand Wash Sink opposite walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on single service lids and packaged foods in rear dry goods Area. Moved by manager.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Water leaking from pipe and/or faucet/handle. Leaking pipe under Three compartment sink.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bags used to hold cooked tortillas. Moved by manager
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken over lemons in walk in cooler. Moved by manager.
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.
Handwash sink used for purposes other than handwashing. Dish machine line Hand Wash Sink used as dump sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice buildup in reach in freezer opposite cookline.
Ice scoop handle in contact with ice. Ice scoop in ice bin touching ice. Moved by manager.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 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. Dish Machine chlorine 0 ppm. Supply bucket empty.
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/ 4 food service employees onsite with no certified food manager present.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at kitchen Hand wash sink not functioning.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate in ice machine located: wait station.
Bathroom door left open other than during cleaning or maintenance. Employee restroom door left open.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table. Moved by manager.
Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
Floor area(s) covered with standing water. Significant standing water in walk in cooler due to leak from pipe in kitchen.
In-use wet wiping cloth/towel used under cutting board. Wet wipes under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields on kitchen fixtures.
Water leaking from pipe and/or faucet/handle. Water Leak from floor under tile / concrete adjacent to walk in cooler in kitchen. Water is flowing back into walk in cooler where is is pooling inside walk in cooler.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of rice at 110° in oven. Immediately reheated to 190°. Was placed about 1pm. Per Person In Charge.
Intermediate Observed: Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at bar area. Marked by manager.
Basic Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on kitchen restroom door.
Basic Observed: Lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers. Missing light shields at ceiling fixtures in kitchen.
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.