KEKE'S BREAKFAST CAFE
9723 EAGLE CREEK CENTER BLVD, Orlando FL 32832 · 407-408-2436
Last inspected Mar 25, 2026 · 7 visits since October 2023
MAR 24
AUG 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/18
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon,turkey,butter,cooked chicken,chopped beef and sliced cheese all temping between 46F-50F.Per operator items were in reach in cooler and pull out reach in cooler about an hour. Operator placed items to another reach in cooler and iced down items
Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked by trash can and sanitizer bucket,operator relocated items
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler next to reach in freezer,left side of cooler Pull out reach in cooler across from hand washing sink,all in cooks line
Exterior door has a gap at the threshold that opens to the outside. Exit door by employee restroom
Show the remaining 2 findings ▾
Wiping cloth sanitizing solution stored on the floor. By hand washing sink at cooks line,operator discarded bucket and placed new bucket with solution in another bucket
Marked exit/path to marked exit blocked. For reporting purposes only. Cart blocking exit door by mop sink. Operator moved cart
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table across from flat top grill at cooks line
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen next to walk in cooler
Floor area(s) covered with standing water. At cooks line next to dry storage
Old labels stuck to food containers after cleaning. At dry storage area
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Food placed in soiled container/equipment. Observed washed tomato's placed back in cardboard box. Operator coached employee to wash tomatoes again and place in clean container.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at handwashing sink by dish ware area. Operator turned on hot water.
Bowl or other container with no handle used to dispense food. Observed small bowl inside tuna at make table to left of hot wells. Operator removed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 0ppm after priming. Operator had triple sink set up. Operator called eco lab to set up maintenance appointment during inspection.
Missing drain plug at dumpster.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed diced onions stored under unwashed strawberries in walk-in cooler. Operator moved.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached on proper handwashing
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/18
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad, dated 8/18
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); chicken salad- date marked 8/18 sliced roasted portobello (46-51F - Cooling) walk-in cooler cooling overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped in walk-in cooler
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached on proper handwashing
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/18
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad, dated 8/18
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); chicken salad- date marked 8/18 sliced roasted portobello (46-51F - Cooling) walk-in cooler cooling overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone (49F - Cold Holding) under flattop. Less then 3 hours placed in walk-in to chill. pepperjack cheese (49F-cold holding)omelette station top of make table, less then 4 hours, moved to cooler to chill. Lunch table-sliced turkey (50F - Cold Holding); Canadian bacon (50F - Cold Holding); whipped butter (50F); top of lunch make table, in unit over night
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portobello mushrooms cooked the night prior in walk-in cooler cover in plastic cambro
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped in walk-in cooler
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager reviewed proper procedure with employee, employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sliced cooked potatoes (125F - Hot Holding) for 30 minutes, employee put them on the flat top to ensure they reach 165F and increased the temperature on the hot holding unit.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 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 eggs and no hand wash or changed gloves. Employee proceeded to grab toppings for omelette with same gloved hand.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed French toast mix made with cracked unpasteurized eggs over ready to eat strawberries in reach in cooler Operator switched items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut turkey sausage (48F - Cold Holding) operator discarded; portioned cooked chicken (45F - Cold Holding) for less than 4 hours Operator stated door was opened, went back to check and temperature is lowering. Operator mentioned to employees to ensure door is kept closed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
Equipment in poor repair. Reach in cooler gaskets torn
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table Operator moved to bottom prep table shelf
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.