KEKE'S BREAKFAST CAFE
10120 FORREST HILL BLVD #190, Wellington FL 33414 · 561.444.2075
Last inspected Jul 16, 2026 · 13 visits since August 2023
JUL 24
NOV 24
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 4 flies observed flying around in kitchen; 1 of which landed on dirty pan with water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003154 | Nov 4, 2025 | May 4, 2026 | $800 |
| 2--2024021283 | Mar 19, 2024 | May 14, 2024 | $200 |
| 2--2021039338 | Jul 21, 2021 | Oct 6, 2021 | $200 |
Inspection history
13 visits, newest first
Jul 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (126F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165F.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 13 high priority.
13 High priority3 Intermediate7 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of red peppers 28oz
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shelled eggs then used contaminate gloved hand to retrieve diced bell peppers and diced tomatoes from pan in flip top cooler; no glove change and no hand wash. See stop sale for diced tomatoes and peppers. Observed employee crack raw shelled eggs then handled clean stove knob then clean plate; no hand wash. Employees washed hands. Advised operator to clean and sanitize stove knob and clean plate.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch beard guard on face then handled clean plates plated with food; no hand wash. Employee washed hands and removed plates from contaminated plates.
Live, small flying insects found. 4 flies observed flying around in kitchen; 1 of which landed on dirty pan with water.
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. At flip top cooler unit: Raw shelled eggs in top portion of make table stored over bread in bottom portion of make table - no complete physical barrier between top and bottom. Operator corrected.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Cream cheese and portioned butter not discarded at the end of the 4-hour. Observed employee crack raw shelled eggs then used contaminate gloved hand to retrieve diced bell peppers and diced tomatoes from pan in flip top cooler; no glove change and no hand wash. See stop sale for diced tomatoes and peppers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler beside steam table: cut lettuce (52F at 10:20am; 49F at 11:19am- Cooling); diced tomatoes (53F at 10:20am; 50F at 11:19am- Cooling); sliced tomatoes (51F at 10:20am; 48F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41F in a total of 4 hours. See stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near steam table: Cooked Bell peppers (53F - Cold Holding); Cheese (53F - Cold Holding); Raw shelled eggs (53F - Cold Holding); Cooked sausage (53F - Cold Holding) As per operator, items stored over night in cooler. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At shelf above flip top cooler: cream cheese (68F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator placed item on time control for time remaining. At flip top cooler near steam table: Cooked Bell peppers (53F - Cold Holding); Cheese (53F - Cold Holding); Raw shelled eggs (53F - Cold Holding); Cooked sausage (53F - Cold Holding) As per operator, items stored over night in cooler. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Cream cheese and portioned butter not discarded at the end of the 4-hour.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler beside steam table: cut lettuce (52F at 10:20am; 49F at 11:19am- Cooling); diced tomatoes (53F at 10:20am; 50F at 11:19am- Cooling); sliced tomatoes (51F at 10:20am; 48F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41F in a total of 4 hours. See stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (126F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165F.
Toxic substance/chemical improperly stored. Liquid detergent bottle stored over liquid butter. Operator discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Advised operator to provide.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: cooked potatoes (68F at 9:25am; 67F at 10:10am- Ambient Cooling) As per operator, cooling since 7:45am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Butter; pancake and waffle batters; French toast batter time marked but no written procedures available for use of time as a public health control. Operator printed document to complete.
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.
Clean knives stored between equipment and wall. Operator corrected.
Clean utensils or equipment stored in dirty drawer or rack. Clean whisk stored on dirty rack at dry storage area at cook line.
Cleaned and sanitized equipment or utensils not properly stored. Clean pans stored on dirty rack at ware wash area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soiled hat stored on top of shelf above waffle prep area. Manager removed.
Old labels stuck to food containers after cleaning. Operator corrected.
Single-service items for customer self-service not properly protected to prevent contamination. Observed employee place single service container on prep counter soiled with residue of raw shelled eggs to plate. Operator discarded single service container.
Single-use gloves not stored in a clean, protected location.
Nov 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line area- employee touched face than washed hands for 5 seconds and then proceeded to put on gloves and prepare food- educated operator- employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cook line- cream cheese 50F- cold holding, yogurt 46F- cold holding - food not prepared or portioned today- food double container- food out of temperature for 3 hours- operator moved to walk-in cooler to quick chill.
Toxic substance/chemical improperly stored. Chemical spray bottle stored over bags of potatoes- operator removed.
Working containers of food removed from original container not identified by common name. At walk in container of powdered sugar not labeled- operator labeled.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle soiled towel hanging from his shoulder, then proceeded to handle food with out washing hands. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line. Raw chicken fingers stored above onions rings. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding. Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line across from flat top grill. Lunch station cooler. Cooked chicken 46F cold holding, cheese 46F cold holding, cooked mushrooms 46F cold holding, whipped butter 52F cold holding,cooked sausage 52F cold holding. Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area Advised operator to correct it.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler. Several covered stacked containers with Cut potatoes at 8:56am(46F cooling) since 8am at 9:32am same temperature. At this current cooling rate product will not reach 41F witting 4 hours. Operator removed lids and separated products.
No paper towels or mechanical hand drying device provided at handwash sink.by ice machine. Operator provided
Spray bottle containing toxic substance not labeled. Two bottles with sanitizer solution not labeled on in prep area another one on expo line. Operator labeled
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face then handled clean plate to put whipped cream on; no hand wash. Server washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched soiled pants then handled clean utensil to make food; no hand wash. Chef washed hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. At walk in cooler: Manager touch cooked potatoes with bare hands. Advised operator to use gloves.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler: raw shelled eggs stored with cracked ones.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: whole milk (51F - Cold Holding); Reduced fat milk (52F - Cold Holding); whipped cream (51F - Cold Holding) At flip top cooler near steam table: cheese (47F - Cold Holding); sliced turkey (48F - Cold Holding); cooked diced chicken (47F - Cold Holding) All items stored overnight in units as per operator. None of these were prepped or portioned today. 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. No time mark on waffle batter stored on cook line. Operator time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available for use for hollandaise sauce and grits at steam table. Operator included items in the current plan 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.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of red peppers 1 dented Red Rasberry filling 1 dented Blueberry pie filling
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 shelled eggs with gloves, then handled clean bowl used to serve grits; no glove change; no hand wash. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around between prep area and dish washing area at backend of kitchen. 2 flies flying around at garbage can on expo line. 2 flies flying around in kitchen; 1 landing on wall and dry storage shelves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over onion rings; items not commercially packaged. Manager stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw bacon stored over cooked turkey slices. Manager stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: hollandaise sauce (131F - Hot Holding) As per manager stored for approximately 2 hours. Manager discarded.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Employee discarded solution.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish washer. Paper towel provided.
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 2 new employees employed less than 2 weeks. Manager stated that he will have employees complete a form.
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed cracking raw shell eggs with gloves. Dropped shell on floor, picked it up and continued cracking eggs. After cracking eggs Chef changed Gloves and did not wash hands before handling other food items. Educated on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); chicken (48F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Ice bags placed on food items. Items Overstocked.
No soap provided at handwash sink. At dish wash area
Spray bottle containing toxic substance not labeled. Blue cleaning solution at entrance to kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
Equipment in poor repair. Three cracked plastic containers on rack above prep area
Wet wiping cloth not stored in sanitizing solution between uses. At prep table next to dish wash area
Wiping cloth sanitizing solution stored on the floor. On floor on cook line
Feb 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef touched raw steak, wiped hand on apron then touched sliced Swiss cheese. Chef washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chef touched raw steak then touched sliced Swiss cheese used to prepare food.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top on cookline: raw shelled eggs in top section of flip top cooler stored directly over ready to eat Swiss cheese slices in bottom section of flip top cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Some items not time marked: Cook line: pancake batter Expo line: butter
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler#1:; raw shelled eggs (53F - Cold Holding); shredded cheddar cheese (53F - Cold Holding); diced tomatoes (52F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. 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. Some items not time marked: Cook line: pancake batter Expo line: butter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (110F - Hot Holding) As per operator prepared 45 mins prior. Operator removed to reheat to 165F.
Handwash sink used for purposes other than handwashing. At hand wash sink at flip top cooler #2 with fruits: Scoop stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station near flip top cooler #2 used to store fruits. Operator provided.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs in the pan, wiped hands on apron and touched lid to cover the pan; employee didn't change gloves and washed hands; Manager Educated; employee changed gloves; washed hands and put new pairs of gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-55F - Cold Holding) in make table at cook line; food not prepared or portioned today; food overstocked and cloth towel used as liner underneath o stocking the cold air flow; as per operator food out of temperature for approximately 1 hour; Operator made smaller portions and removed towel
No paper towels or mechanical hand drying device provided at handwash sink at cook line by fruit station Operator provided
Bowl used to dispense tuna salad in make table at cook line; Operator removed
In-use knife/knives stored in cracks between pieces of equipment- between make table at cook line Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Forks submerged in cracked raw shell eggs; Operator removed
Soiled dry wiping cloth in use at cook line Operator removed
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.