KEKE'S BREAKFAST CAFE
6526 OLD BRICK ROAD #130, Windermere FL 34786 · 407-612-5800
Last inspected Jan 22, 2026 · 7 visits since August 2023
FEB 24
JUL 24
JUN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near trash can, back exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024065039 | Jul 25, 2024 | Mar 11, 2025 | $300 |
| 4--2024022230 | Feb 27, 2024 | Oct 7, 2024 | $400 |
Inspection history
7 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./opened bag uncooked chicken tenders stored over ham/walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./chopper on back kitchen prep table soiled.
Accumulation of debris on exterior of warewashing machine./top of the dish machine.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food./plastic sauce cup used to scoop tuna salad/cook line reach in cooler/removed/
Cutting board has cut marks and is no longer cleanable./cook line both white cutting boards.
Aug 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale./one egg on tray, omelette station cooler/discarded by manager.
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/french toast batter at cook line, butter at expo area/all less than 4 hours per manager/
Food-contact surface soiled with food debris, mold-like substance or slime./chopper at back kitchen prep table with food debris.
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./line cook works about one month/read and signed health knowledge immediately/form from corporate office/
Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored on top of oranges in walk in cooler/removed immediately/
Floor soiled/has accumulation of debris./walk in freezer.
Old labels stuck to food containers after cleaning./on cleaned dish shelf/back prep area.
Wet mop not stored in a manner to allow the mop to dry.
Jun 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 3 high priority.
3 High priority6 Intermediate19 Basic
Show 28 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near trash can, back exit door.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./cook placed raw bacon on grill and did not wash hands/touched equipments and utensil, advised/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cups 51F, cook line cooler, waffle gun/batter 65F/both less than 4 hours per manager/cheese cup moved back to cooler, waffle batter gun will be added to time control plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Chopper soiled.
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./missing 4 new employees reporting agreement. From emailed to manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and shredded cheese at server line. Waffle batter, french toast batter and pancake batter at cook line.
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 three employee's training certificates.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked whole potatoes in walk in cooler.
Spray bottle containing toxic substance not labeled./sanitizer bottle not labeled/dish room storage rack/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Banana not washed prior sliced through the skin.
Bowl or other container with no handle used to dispense food./black plastic cup used to scoop pepper/dry storage rack/
Ceiling/ceiling tile shows damage or is in disrepair./back storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./dish area cleaned utensil.
Clean utensils or equipment stored in dirty drawer or rack./back dish machine storage racks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cleaned dish rack. Employee's bag stored with single service items on storage rack/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./several kitchen employees wearing watches and bracelets/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, next to waffle maker/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair./walk in cooler fan leaking.
Standing water or very slow draining water in handwash sink/hand sink near ice machine.
Stored food not covered./cooked potatoes in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed celery stored over diced tomatoes, walk in cooler/
Water leaking from pipe and/or faucet/handle./server line hand sink leaking.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter ball at wait station 64F, less than 4 hours. Manager stated that product is under time control, but no time marked and time control plan not available at the time of the inspection.
Misrepresentation of a fruit or fruit juice./Menu advertised fresh squeezed orange juice but the product delivered as gallon size from their supplier.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./French toast batter, waffle butter and butter ball at wait station are under time control per manager, but time control plan not available.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while cooking and preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./cook line next to hot holding unit, 75F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.
Working containers of food removed from original container not identified by common name. Salt on dry storage rack. Powdered and brown sugar at wait station.
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 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./chlorine 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter ball at wait station 64F, less than 4 hours. Manager stated that product is under time control, but no time marked and time control plan not available at the time of the inspection.
Handwash sink not accessible for employee use at all times./garbage cans blocked kitchen entrance and side station hand sinks/
Misrepresentation of a fruit or fruit juice./Menu advertised fresh squeezed orange juice but the product delivered as gallon size from their supplier.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./French toast batter, waffle butter and butter ball at wait station are under time control per manager, but time control plan not available.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while cooking and preparing food.
Employee with no hair restraint while engaging in food preparation./line cook/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./cook line next to hot holding unit, 75F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.
Working containers of food removed from original container not identified by common name. Salt on dry storage rack. Powdered and brown sugar at wait station.
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed kitchen cook cracked eggs then touched multiple items with no hand wash.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./French toast batter, waffle batter, butter using time control but no written procedure available.
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 4 employees certificates.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employee wearing a watch while cooking and preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf, prep area.
Working containers of food removed from original container not identified by common name. Two salt container on storage shelf outside walk in cooler. Brown sugar and powdered sugar at expo 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.