KEKE'S BREAKFAST CAFE
6891 DANIELS PARKWAY, Fort Myers FL 33912 · 407-408-2436
Last inspected Jul 29, 2026 · 12 visits since February 2024
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 small flying insects observed on dry storage racks cook line right.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025012359 | Feb 4, 2025 | Mar 24, 2025 | $400 |
| 7--2024043538 | Jun 27, 2024 | Mar 11, 2025 | $400 |
| 7--2024030982 | Apr 17, 2024 | Jun 17, 2024 | $160 |
Inspection history
12 visits, newest first
Jul 29, 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
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area, observed employee washing hands with soap less than 5 seconds. Spoke with employee, employee rewashed hands properly.
Bowl or other container with no handle used to dispense food. In near end reach-in cooler on cook line. Operator discarded and replaced with scoops with handles.
Single-service articles improperly stored. Uncovered coffee filters on left side front line over coffee machine. Operator covered.
Walk-in cooler interior/shelves have accumulation of soil residues. On shelves and gaskets.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. On cook line raw bacon added to grill by hand, switch to plating cooked waffle, no handwashing. Spoke with employee, observed proper handwashing before continuing work.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler far left cook line, raw shell eggs over salad dressings. Operator rearranged product for proper food storage.
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. Waffle batter on cook line two spots no time marking, per operator made 15 minutes ago. Operator added time marking.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brenda, Brittany, Dajon, Kamryn, Maison, Marley, Olivia, Lyric, Gerardo employed handling food as servers or cooks more than 60 days no food handler certification.
Bowl or other container with no handle used to dispense food. In brown sugar on front line, cook line. Operator removed.
Single-service articles improperly stored. Uncovered coffee filters on top of coffee machine. Operator placed in covered container.
Walk-in cooler shelves have accumulation of soil residues.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed on dry storage rack by cook line 1 can raspberry preserves heavily dented at seam.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at near end cook line employee entering kitchen and donning hair restraint begin to work with food and clean dishware at reach-in cooler, no handwash. Spoke with employee regarding proper handwashing and importance of starting work with properly clean hands - additionally spoke with manager on duty regarding these steps. Observed employee properly wash hands before continuing to work.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at far end cook line main egg station employee cracking raw shell eggs and then plating food, handling utensils to flip eggs, no handwash step. Also observed at near end cook line egg poaching area employee cracking raw shell eggs, then no soap during handwash step. Spoke with both employees regarding proper handwashing and strategies to maintain properly clean hands when service is busy - additionally spoke with manager on duty regarding these steps. Observed both employees properly wash hands before returning to work.
Handwash sink not accessible for employee use at all times. Partially blocked by boxes at far end cook line near main egg station due to delivery. Spoke with operator regarding moving any part of delivery placed in front of a handwash sink as a priority to encourage proper handwashing. Operator cleared sink for proper use.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 10 missing certificates, only 3 provided. Operator states training for new staff is scheduled 3 days from now, 7/31/2025.
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 signed forms for current employees. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cooke line, in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By flat top for cooking eggs on cook line dry storage, observed employee keys and beverage over waffle batter and other food.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricky, Miracle, Eric, Maria hired more than 60 days no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage over single service napkins, straws in side bussing station. Dry storage at end of cook line, employee drink over waffle mix.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink (Sink and Surface cleaner sanitizer 0 ppm DDBSA and 0 ppm lactic acid), operator drained and refilled the sink, triple sink (Sink and Surface cleaner sanitizer - 500 ppm DDBSA and 1200 ppm lactic acid)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach-in cooler drawers under flat grill near walk-in cooler: cooked turkey bacon (48F - Cold Holding); raw bacon (48F - Cold Holding); raw beef (47F - Cold Holding); cooked pork sausage (50F - Cold Holding) for three hours per operator, drawers left open during busy breakfast service. Operator voluntarily discarded all foods
Time/temperature control for safety food controlled by time and required to be marked with the use by time is marked and the required time of disposal exceeds 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On front line, butter and butter cups with time mark at 4 and a half hours, marked 7 am to 11 am, at 11:30.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. On front line, butter and butter cups with time mark at 4 and a half hours, marked 7 am to 11 am, at 11:30.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricky, Miracle, Eric, Maria hired more than 60 days no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage over single service napkins, straws in side bussing station. Dry storage at end of cook line, employee drink over waffle mix.
Single-service articles improperly stored. Coffee filters stored uncovered over coffee machine on front line. Operator covered.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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/ 5 front of house and 2 back of house employees handling food, no certified food managerA\00A0present.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Willy, Ariel, Jenna, Brenda hired more than 60 days no proof of training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent by left side entrance to front line.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs, begin plating food, no glove change no handwash. Spoke with employee about proper handwashing techniques.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 small flying insects observed on dry storage racks cook line right.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon over ready-to-eat cooked bacon and apples. Operator moved to lower shelf for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cook line reach-in cooler across from egg grill:; yogurt (55F - Cold Holding); French toast batter with egg (71F - Cold Holding) for 30 minutes per operator. Operator label both foods with a time mark for 4 hour discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam well, cooked pork sausage (115F - Hot Holding) for 20 minutes per operator.
Handwash sink not accessible for employee use at all times. Blocked with high chairs, ladder by office. Blocked with empty dish racks by ice machine.
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/ 5 front of house and 2 back of house employees handling food, no certified food managerA present.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Willy, Ariel, Jenna, Brenda hired more than 60 days no proof of training.
Partial 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. Willy, Ariel, Jenna, Brenda, Maria no signed form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent by left side entrance to front line.
Single-service articles improperly stored. Coffee filters uncovered on top of coffee station.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office.
Jun 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training program is from unapproved provider. Per operator, working on establishing training program with approved provider.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office.
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 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. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator will discontinue sanitizing in dishwasher and sanitize in triple sink already set up, 200ppm quaternary. Operator called technician.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7 small flying insects around bags potatoes in back corner of kitchen near employee restroom. Observed 10 small flying insects around mop sunk area. Observed 5 small flying insects around bibb in box storage area in back of kitchen. Observed 5 small flying insects in dry storage rack on boxes/shelves at far end of cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale.
Handwash sink not accessible for employee use at all times in dishwashing area. Operator cleared sink for use.
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. Provided operator with reporting agreement, operator began filling out form with employees at time of inspection.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training program is from unapproved provider. Per operator, working on establishing training program with approved provider.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on vents of frint line outside office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In side bussing area, employee drinks on rack for storing to go containers and single service straws.
Apr 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All present training expired in 2022.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and in service line ceiling vents soiled with accumulation of dust.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled garbage can, touch clean plates for food, no glove change no handwash in service station. Also observed employees on cook line with gloves in direct contact with raw egg, plate food, no glove change no handwash. Spoke with operator about proper glove usage and handwashing, employees were instructed of proper techniques and wash hands and changed gloves before resuming duties.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time marking. Time mark on butter on front line states 7:00, operator states actual time removed was 9:00 and the sticker was not updated. On cook line eggs not marked with time stamp per operator held on time control for 30 minutes. Operator relabeled both items.
Handwash sink does not have enough water pressure to properly wash hands in employee bathroom.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All present training expired in 2022.
Buildup of food debris/soil residue on equipment door handles on cook line drawers under cooking equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and in service line ceiling vents soiled with accumulation of dust.
Single-service articles improperly stored. Uncovered coffee filters in service 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.