KEKE'S BREAKFAST CAFE
3370 SE FEDERAL HWY UNITS 350 & 360, Stuart FL 34997 · 4077151585
Last inspected Aug 6, 2026 · 7 visits since March 2025
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Chef plating ready to eat bacon with barehands Advised chef to wash hands and put gloves on
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
Show 5 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)
Non-food grade paper/paper towel used as liner for food container. At flip top cooler- non food grade paper towels used in direct contact to store blueberries- educated operator- employee removed.
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. French toast batter time marked for 7AM past 4 hour limit- see stop sale.
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. See stop sale. No time mark for pancake batter - operator time marked for remaining 3.5 hours.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in sure bananas with stickers still attached - educated operator- employee removed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes than Receded to wash hand for less than 10 seconds before handling clean utensils and equipment - educated operator - employee washed their hands properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted - operator stored properly.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen cook line low boy freezer, Raw breaded chicken stored over French fries, not all commercially packaged. Advised operator of proper storage, operator stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen cook line, employee coffee tumbler stored on shelf with pancake batter. Operator removed tumbler.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on ceiling.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (sink and surface 700)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and began whisking eggs with the same gloves Chef washed hands and changed gloves
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. Chef plating ready to eat bacon with barehands Advised chef to wash hands and put gloves on
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. See stop sale. Cream Cheese
Wiping cloth sanitizing solution stored on the floor.
Nothing was found. The inspector recorded no violations at all.
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.