KEKE'S BREAKFAST CAFE
2435 S HWY 27, Clermont FL 34711 · 407-484-1492
Last inspected Mar 11, 2026 · 8 visits since August 2023
JAN 24
JUL 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,47 f held less than four hours transferred to walk in cooler for a quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018053190 | Aug 20, 2018 | Nov 7, 2018 | $200 |
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. -strawberry glaze on cook line
No paper towels or mechanical hand drying device provided at handwash sink. -in dish area, operator replaced.
Accumulation of black/green mold-like substance on the plastic guard of the ice machine
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on top shelf of drying racks
Show the remaining 3 findings ▾
Floor area(s) covered with standing water in dish area, operator squeegeed floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door
Worn tin foil used as shelf cover above 6 burner range. Operator replaced with new foil.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice, educated operator on dumping.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of egg poaching cups on cook line
Cutting board has cut marks and is no longer cleanable. -cutting board on cook line
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and exterior side of fryer cabinet -gaskets on walk in cooler -speed rack in walk in cooler -exterior egg pans are encrusted
Standing water in bottom of reach-in-cooler across from egg grill on cook line.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 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. -0 ppm, operator primed machine, 50 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee came in from he back door and began working without washing hands. Educated operator and employee, employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shell eggs (57F - Cold Holding); cut lettuce (48F - Cold Holding); housemade tuna salad (49F - Cold Holding) reach in cooler on cook line across from fryer, held more than four hours per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (53F - Cold Holding,), egg station on cook line, Diced tomatoes (45F- Cold Holding) shredded cheese (47F - Cold Holding);portioned chicken-47 reach in cooler on cook line across from fryer, held less than four hours per operator. Moved to walk in cooler for quick chill. Eggs-50F, diced tomatoes-44F, shredded cheese 43F,chicken 41F raw shell eggs (57F - Cold Holding); cut lettuce (48F - Cold Holding); housemade tuna salad (49F - Cold Holding) reach in cooler on cook line across from fryer, held more than four hours per operator. Operator discarded.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice, educated operator on dumping.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -sliced potatoes ambient cooling in deep pans, covered and stacked on top of each other. Educated operator, he corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of egg poaching cups on cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -utensils on cook line.
Cutting board has cut marks and is no longer cleanable. -cutting board on cook line
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line, educated operator, employee put on beard guard.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and exterior side of fryer cabinet -gaskets on walk in cooler -speed rack in walk in cooler -exterior egg pans are encrusted
Standing water in bottom of reach-in-cooler across from egg grill on cook line.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 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. -0 ppm. Operator corrected, 50 ppm.
Vacuum breaker missing at wrong location on fitting/splitter added to mop sink faucet. Operator corrected
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. -2 expired
Cutting boards on cook line have cut marks and is no longer cleanable.
Drain cover(s) missing at triple sink and prep sink.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -cook on cook line.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior side of fryer cabinet
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler interior/shelves have accumulation of soil residues.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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. -employee brought bus tub of dirty dishes to dish room, then touched clean dishes with no glove change/hand wash. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored next to tuna salad in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -chopper under table in dish room
Equipment and utensils not properly air-dried - wet nesting. -dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fry cabinet -exterior side of fryer
Standing water in bottom of reach-in-cooler on cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board on cook line by waffle station
Working containers of food removed from original container not identified by common name. -salt container on cook line and front line.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 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. 0 ppm, afterwards 100 ppm.
Employee touched fork that had raw shell eggs on the handle and then handled ready-to-eat vegetables without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,47 f held less than four hours transferred to walk in cooler for a quick chill.
Toxic substance/chemical improperly stored. Glass cleaner and soap stored over three compartment sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker is not at correct location on hose bibb
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger is soiled. White cutting boards are stained on the cooks line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing.
Clean utensils or equipment stored in dirty drawer or rack. Cleaned lids stored in dirty bin under prep table.
Cleaned and sanitized equipment or utensils not properly stored. Forks on cooks line by egg station is not inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server is scooping ice and wearing a watch.
Floors not maintained smooth and durable.Walk in freezer.
No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
Single-service articles not stored inverted or protected from contamination. Lids at servers station not inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cut strawberries in walk in color.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
Floor area(s) covered with standing water. Back area.
Floor tiles missing and/or in disrepair. Missing grout in kitchen area and dish area.
Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 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. 0 ppm, operator changed out old sanitizer with new sanitizer. 50 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cooks leaving the cooks line and returning.
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. Operator placed correct timer on product.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
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. 2 new hires
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. Back area.
Floor tiles missing and/or in disrepair. Missing grout in kitchen area and dish area.
Food stored on floor. Cases of bread stored on floor in walk-in freezer.
Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored on drying rack handle side down.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine and iceberg lettuce stored over ready to bread In sandwich station.
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.