KEKE'S BREAKFAST CAFE
12883 CITRUS PLAZA DR, Tampa FL 33625 · 813-616-8108
Last inspected May 1, 2026 · 6 visits since July 2023
DEC 23
JUL 24
JAN 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
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 can be determined. Waffle mix and pancakes mix, operator time marked items
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed proper handwashing with employee.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable on flip top units
Equipment and utensils not properly air-dried - wet nesting.Observed in dish drying area.Manager had employee unstack containers.
Soiled dry wiping cloth in use on the cook line.manager removed from line.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with self-closing doors. Employee bathroom by warehouse washing area.
Wiping cloth Ecolab Sink and Surface Cleaner compound sanitizing solution not at proper minimum strength. Tested 0-100ppm, not at proper minimum strength per operator's test kit chart.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at end of the cook line: Raw eggs (47F - Cold Holding); eggs white (47F - Cold Holding) 1st temps taken at 10:28 am cut tomatoes (53F - Cold Holding) in cooler since 7am Cooler at entrance of the cook line: shredded cheese (53F - Cold Holding); cooked red pepper (53F - Cold Holding); chicken (57F - Cold Holding); cut lettuce (57F). Operator placed some food items on ice and moved some items to walk in cooler. Re temp: Cooler at end of the cook line: egg white 47F, shell egg 45F, cut tomato 42F, shredded cheese 42F. Cooler at entrance of the cook line: cut tomato 41F, cooked red pepper 37F, chicken 47F, cut lettuce 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 control can be determined. Waffle mix and pancakes mix, operator time marked items
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in coolers at cook line
Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink opposite side of flat grill at cook line
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. 7 employees trainings expired in April 2024
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff restroom does not have self closing door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dry food shelf next to food. Employee removed drink
Equipment and utensils not properly air-dried - wet nesting. Containers in the back of the kitchen dishwasher area not properly dried
Missing drain plug at dumpster.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 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 shell eggs then touched clean plate used for food service
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands at hand wash sink then dry hands with in use soiled wiping cloth at omelette station on cook line.
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. Observed employee picked up sliced orange and parsley with bare hands and placed on plate for serving customer. Discussed with operator, operator educated employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained on cook line.
Handwash sink used for purposes other than handwashing.Observed ice cubes in hand wash sink at expo line. Discussed with operator about using hand wash sink for hand wash only.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks on cook line.
Food storage container/container lid cracked or broken. Observed multiple cracked food containers in reach in cooler and clean equipment storage shelf in dish area.
Missing drain plug at dumpster. Educated operator on importance of having plug on refuge receptacle.
Jul 14, 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg then handled a clean plate on cook line without wash hands and change gloves. Discussed with operator, operator discussed with employee.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm at prep area. Operator replaced solution and tested 200ppm.
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.