KEKE'S BREAKFAST CAFE
504 N ALAFAYA TRL STE 101, Orlando FL 32828 · 407.559.1400
Last inspected Jan 30, 2026 · 10 visits since July 2023
JUL 24
NOV 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 110f, reheated recheck 142f.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018007612 | Nov 17, 2017 | Apr 2, 2018 | $400 |
| 4--2015047399 | Sep 14, 2015 | Nov 20, 2015 | $400 |
Inspection history
10 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sink and Surface 1130ppm -corrected to 700ppm
Handwash sink not accessible for employee use at all times. -hand wash sink in rear grill area blocked by cleaning supplies
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes at server station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse with single service items -phone and drink on dish storage rack
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses. -on gas grill
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage area with soda rack
Old labels stuck to food containers after cleaning. -operator discussed proper dish cleaning with employee
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored on top of make table on top of tuna and butter without physical barrier.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of make table stacked on top of cooked topping. Operator moved it to bottom of make table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork sausage (50F - Cold Holding); turkey sausage (50F - Cold Holding). Operator stated that food been at this cooler less than 2 hours and moved it to the freezer second temperature 32f for both.
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. Liquid eggs for French toast and pancakes butter no label. Operator added a time.
Bowl or other container with no handle used to dispense food. Cup without Handel used as scoop at the grits.
Cutting board has cut marks and is no longer cleanable. Make table the one have the fruit.
Equipment and utensils not properly air-dried - wet nesting. Plastic container at the storage shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. At the lunch make table. Operator moved it to the sanitizer buckets.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs at the top of make table and bottom table have tuna and butter. Operator removed the ready to eat food to the side.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (56F - Cold Holding). Operator stated that it's been out for less than hour and he did moved it to the bottom of make table to cool down he also decided to add the eggs to the time control list.
Handwash sink not accessible for employee use at all times. Empty bucket stored front of the employee hand sink back of the house at the dish area. Operator removed it.
Handwash sink used for purposes other than handwashing. Chemicals spray bottle spray at the employee hand sink back of the house the one by the dish area. Operator removed it.
Spray bottle containing toxic substance not labeled. Observed 2 spray bottle had chemicals no label.
Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging with food preparation wearing watch and bracelet. Employee take it out.
Standing water in bottom of reach-in-cooler. Bottom of make table kitchen area.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 9318 E COLONIAL DR A7, Orlando — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of butter at the make table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (45F - Cold Holding)-cooked chicken (46F - Cold Holding. Operator stated that last time checked temperature was 41 2 hours ago advised to move it to the walk-in cooler to cool down and manager moved all the food to the walk-in cooler
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. Liquid eggs-shall eggs.
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/ Expired Thomas Kennedy may 8-2019.
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. For some employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and fork at the cook line.
Cutting board has cut marks and is no longer cleanable. At the kitchen table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored next to bread at the shelf top of prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing watch.
Floor tiles missing and/or in disrepair. By the exit door.
Food storage container/container lid cracked or broken. At the reach-in cooler under the grill.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and green peppers stored on top of pickles at the walk-in cooler.
Wiping cloth sanitizing solution stored on the floor.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 9318 E COLONIAL DR A7, Orlando — this licence has since moved.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
Recorded at 9318 E COLONIAL DR A7, Orlando — this licence has since moved.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
Current Hotel and Restaurant license not displayed.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen with cup in hand, placed cup in rack and proceeded to grab gloves with washing hands. Manager corrected employee.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw chicken tenders over portioned bags of fries.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked ham in drawers in prep area.
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. Pancake mix, shell eggs, employee states pulled out 1.5 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 110f, reheated recheck 142f.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
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. Only able to see ones from employees hired in January 23, no employees hired since then do not have proof.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for several employees on shift that have been here more than 60 days. Note cards in binder are marked for 5 years but should only be good for 3 years.
Spray bottle containing toxic substance not labeled. Yellow liquids
Light not functioning. Over secondary cookline.
Old labels stuck to food containers after cleaning.
Aug 1, 2023□ 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 ▾
Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Egg white liquid in the bottom of make table since fridge 46f-cold holding.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs then putting gloves without washing hand to prepared food.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef steak stored in top of cheese in bread at the bottom of make table.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (55F - ); Turkey bacon sausage (54F - Cold Holding); Turkey patties (54F - Cold Holding); ( - Cold Holding); boiled potato (54F - Cold Holding) Operated stated that was 36f in the morning at 7 am and they had truck that's why temperatures was high. white liquid eggs (46F - Cold Holding)since Friday had to stop sales.
Handwash sink used for purposes other than handwashing. Knife in the employee hand sink kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at the front area opened yesterday no date. Tomato at the walk-in cooler since Friday have Friday on it without day mark.
Employee with no beard guard/restraint while engaging in food preparation.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Bottom of make table.
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.