KEKE'S BREAKFAST CAFE
1385 W PALMETTO PARK RD, Boca Raton FL 33486 · 484-678-5693
Last inspected Jul 17, 2026 · 13 visits since August 2023
JUL 24
AUG 24
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live fly in back dish wash area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004308 | Nov 10, 2025 | May 4, 2026 | $1,600 |
| 2--2024058462 | Aug 28, 2024 | Dec 2, 2024 | $200 |
Inspection history
13 visits, newest first
Jul 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler(s); cream cheese (63F - Cold Holding); yogurt (45F - Cold Holding); portioned sliced turkey (46F - Cold Holding); sliced provolone (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) for less than 2 hours moved to walk-in cooler.
Required employee training expired 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, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
1 Live, small flying insect found in kitchen on wall behind ware washing equipment. Advised Operator to eliminate live, small flying insect, cleaned/sanitize wall.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from office after handling paperwork/binders/office equipment and supplies then put on gloves and prepared/plated French toast for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean equipment, clean utensils and ready to eat omelette ingredients without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler(s); cream cheese (63F - Cold Holding); yogurt (45F - Cold Holding); portioned sliced turkey (46F - Cold Holding); sliced provolone (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) for less than 2 hours moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (108F - Hot Holding). Operator stated sausage cooked prior to being held for 1 hour, reheated to 179F to be held at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening. Operator applied appropriate date.
Hand wash sink not accessible for employee use at all times. Hand washing sink blocked by multiple large boxes. Operator moved boxes, unblocked hand washing sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 1 dead roach in kitchen on floor outside of office. Operator removed/cleaned floor.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. A #10 can of strawberries was dented and discarded. A can of tomato juice was dented and discarded. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on omelette cracked eggs then washed hands with gloves on. Employee then continued to clean utensils to remove a cooked omelette from the grill. Employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the omelette station, diced tomatoes (46F - Cold Holding); feta cheese (49F - Cold Holding); liquid egg whites (61F - Cold Holding); diced ham (48F - Cold Holding); sliced sausage (46F - Cold Holding); cheese (46F - Cold Holding). The items were moved from the refrigerator at 7:00am. The items were not prepped or portioned today. The items were moved to the walk in cooler to chill and cold hold. New items at the correct temperature were brought out to replace them.
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. Cream cheese cups were removed from refrigerator at 7:00am. A time marking was applied.
Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed strawberries were stored over cooked potatoes. The strawberries were moved
Jul 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority4 Intermediate3 Basic
Show 16 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). Instructed manager to set up triple sink
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touched garbage bin with gloves and then handled clean container in bane Marie Chef changed gloves and washed hands
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 handling equipment with the same gloves. Educated on site. Chef washed hands and changed gloves
Live, small flying insects found One live fly in back dish wash area
Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shell eggs on top of green peppers in top portion of omelet reach in cooler Removed
Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage
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. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); raw shell eggs 50F cold holding butter (44F - Cold Holding); in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter (58F - Cold Holding) on front line. Not prepped or portioned Today. Out less than four hours. Placed on TPHC. cheese (51F - Cold Holding); provolone cheese (46F - Cold Holding); ham (49F - Cold Holding); tuna (44F - Cold Holding); butter (44F - Cold Holding); raw shell eggs 50F cold holding in first bane Marie on cook line. In unit over four hours. Not prepped or portioned today. sausage (50F - Cold Holding); turkey bacon (50F - Cold Holding) in first bane Marie on cook line. Out less than four hours. Moved back to walk in cooler. ham (50F - Cold Holding); steaks (48F - Cold Holding); burgers (48F - Cold Holding); reachin cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. cream cheese (68F - Cold Holding) bane Marie end of cook line next to hand sink. In unit over four hours. Not prepped or portioned Today. sliced tomatoes (52F - Cold Holding); provolone cheese (52F - Cold Holding); pepper jack (52F - Cold Holding); feta (50F - Cold Holding); American cheese (50F - Cold Holding); cheddar (50F - Cold Holding); ham (50F - Cold Holding); sausage (50F - Cold Holding) in omelet station. Out less than four hours. Moved to 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. One Container of Butter at front service line
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Pancake pitcher in hand sink at end of cook line Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in back kitchen near dish wash area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice landing on sealed and unsealed boxes of burgers and sausage
Standing water in bottom of reach-in-cooler. In walk in cooler
Water leaking from pipe and/or faucet/handle. Hand sink at triple sink leaking on to floor
Aug 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 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. At cook line; employee cracked raw shell eggs and then handled clean plates to serve cooked omelettes without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw hamburger for cooking to preparing ready to eat sandwiches without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then handled clean utensils and plates to serve food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer; storage container of raw chicken stored over portioned bags of ready to eat onion rings/fries. Operator moved raw chicken to bottom shelf.
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 Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line back left flip top cooler; cut tomatoes (50F - Cold Holding); sliced provolone (50F - Cold Holding); feta (53F - Cold Holding); diced ham (50F - Cold Holding); cooked sausage (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 5 hours. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); American cheese (45F - Cold Holding); bottom reach in cooler end of cook line. In unit over four hours. Not prepped or portioned today. ham (45F - Cold Holding); sausage (50F - Cold Holding); diced tomatoes (49F - Cold Holding); pepper jack (44F - Cold Holding); provolone (50F - Cold Holding) top of flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back on walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty Over cook line
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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. Server observed placing ready to eat lemons in water cups with barehands. Educated on site.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed wearing gloves and using cellphone. Immediately began buttering toast with same gloves. Educated on site. Gloves changed hands washed
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. French toast batter containing raw shell eggs Time marked
Handwash sink used for purposes other than handwashing. Water bottle in hand sink at triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at dish wash area
Spray bottle containing toxic substance not labeled. Spray bottle stored with paper towels Labeled
Food stored on floor. Bagged Potatoes on floor Two pots of potatoes on floor removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) on cook line.
Working containers of food removed from original container not identified by common name. Salt container
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler #1, cooked mushrooms (45-47F - Cold Holding); ham (45-47F - Cold Holding); cheese (45-47F - Cold Holding); chicken (45-47F - Cold Holding); tomatoes (45-47F - Cold Holding); tuna salad (45-47F - Cold Holding). The items were placed in the cooler less than 4 hours ago. The items were removed from the cooler and placed in ice pans to chill and cold hold.
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.