KEKE'S BREAKFAST CAFE
7949 DANI DR, Fort Myers FL 33966 · +1 (239) 226-950
Last inspected Mar 17, 2026 · 6 visits since July 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill: sausage (119F - Hot Holding). Operator began reheating sausages.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Chef on the cooks line used handwash sink at kitchen entrance to fill a pan.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers near 2 compartment sink wet nesting.
Single-service articles not stored inverted or protected from contamination. Plastic to go containers at end of cook line some not stored inverted.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Employee fill pan at hand washing sink at cook line.
Garbage on the ground and/or pad around dumpster.
Plumbing system in disrepair. Bell Vacuum breaker/back flow prevention device on mop sink in dis repair.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "bell" vacuum breaker broken on mop sink faucet.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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 eggs then handle clean dishes and utensils without changing gloves or washing hands. Educated operator on proper hand washing procedures and possible alternatives including possibly utilizing a double glove system.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill: sausage (119F - Hot Holding). Operator began reheating sausages.
Old food stuck to clean dishware/utensils. Observed food debris on clean plastic containers on shelf by 2 compartment sink. Operator washed items.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink,at end of cooks line. Operator replaced towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed whipped butter, cut peppers and tomatoes prepared onsite more then 24 hours prior as per employee statement not date marked.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Walk-in cooler interior/shelves have accumulation of soil residues. Observed mold like buildup on shelves in walk in cooler.
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.