KEKE'S BREAKFAST CAFE
498 N HWY 27/441, Lady Lake FL 32159 · 407.484.1492
Last inspected May 6, 2026 · 7 visits since August 2023
FEB 24
AUG 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f. Less than 4 hours. Manager placed in freezer.
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Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f, Turkey 47, Home fries 48f. Less than 4 hours. Manager placed in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -Onion scoop.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in omelette prep cooler.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Coached employee. Washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 54f, Cheese 50f,Cream cheese 48f. Less than 4 hours. Manager placed in walk in cooler. -Chicken 41f, Cheese 43f, Cream Cheese 41f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Potatoes 131f. Manager placed on grill to reheat. Reheated to 200f
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Potatoes covered in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer blade. Manager cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.
Cutting board has cut marks and is no longer cleanable. -On prep coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Back pack over soda syrup boxes.
Floor area(s) covered with standing water. -By walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Around the door of walk in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler to left of flat grill. -Interior cooler under flat grill. -Some shelves in walk in cooler.
Silverware/utensils stored upright with the food-contact surface up. -Spoons.
Water leaking from pipe and/or faucet/handle. -By dish machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 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. -Dishwasher cleaning dirty dishes and then grabbing clean dishes. Manager coached employee.
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. -Eggs, waffle batter. Manager determined correct time.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys and cell phone on box of waffle batter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook wearing bracelet.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler at egg station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -Bottom shelf in walk in cooler.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. -Powdered sugar.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. -Tomato juice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 46f. Less than 4 hours. Manager placed in freezer.
Cutting board has cut marks and is no longer cleanable. -On prep cooler.
Floor area(s) covered with standing water. -In front of walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
Silverware/utensils stored upright with the food-contact surface up.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs stored behind cut lettuce in prep cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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. -Waffle batter. Manager determined correct time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hollandaise 114f. Less than 4 hours. Manager added boiling water. Rechecked at 170f.
Food-contact surface soiled with food debris, mold-like substance or slime. -Panini grill.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At far end of wait station.
Cutting board has cut marks and is no longer cleanable. -On prep cooler.
Equipment and utensils not properly air-dried - wet nesting. -Plastic lids.
Equipment or utensils not designed or constructed in a durable manner. -Plastic lid chipped on mushroom container.
Floor area(s) covered with standing water. -By walk in cooler. -Far end of cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
Ripped/worn tin foil used as shelf cover. -Over stove top.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By waffle press.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
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. -Employee adjusted hat and began working with food.
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. Employee had a drink and then returned to work with food. Coached employee, he washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 47f, Cream cheese 47f, Eggs 55f. Less than 4 hours. Manager placed in freezer to rapid chill. Rechecked eggs 38f, Yogurt 43f, Cream Cheese 37f.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. French toast batter 80f. Manager made new batch.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 114f. Less than hours, advised to reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. -Metal scrapers.
Floor area(s) covered with standing water. -In rear prep area. -End of cookline.
No conspicuously located ambient air temperature thermometer in holding unit. -Fruit cooler on cookline.
Silverware/utensils stored upright with the food-contact surface up.
Single-service articles not stored inverted or protected from contamination. Coffee filters.
Stored food not covered. -Cooked potatoes in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. -On cookline.
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.