KEKE'S BREAKFAST CAFE
22952 STATE RD 54, Lutz FL 33549 · 813-345-8495
Last inspected Aug 18, 2026 · 13 visits since November 2023
AUG 24
JAN 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
Aug 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times, chlorine reading 0ppm. Operator set up triple sink and quaternary 700ppm sink and surface cleaner.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
Handwash sink not accessible for employee use at all times. Container in hand sink by cook line, operator removed it
No paper towels or mechanical hand drying device provided at handwash sink by prep table, operator refilled it
Employee eating in a food preparation or other restricted area. Employee drink soda in prep area, discussed with operator and he discarded the drink, washed hand properly
Wet wiping cloth not stored in sanitizing solution between uses. Wet WP on clean dish shelf, operator removed it to laundry bucket
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small griddle interior grease buildup in kitchen cook line
Handwash sink not accessible for employee use at all times. Chemical bottle in hand sink in dish area,operator removed it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine solution
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent dust buildup in kitchen
Current Hotel and Restaurant license not displayed. Operator posted corru
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth in use in front line. Operator removed it to sanitizer bucket
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking after touching g cleaned dishes without washing his hands in dish wash area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham date on 07/06/26 passed 7 days shelf life time
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Slice ham in container date 07/06/25 passed shelf life time 7 days Stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has deep cuts and need to be cleaned and sanitized
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. Some employees dose t have proof of food handler training. 60 days callback
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table
Raw fruits/vegetables not washed prior to preparation. Employee cut lettuce without washing it
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched menu bar with gloves on and then touched ready to eat foods with gloves.
No paper towels or mechanical hand drying device provided at handwash sink at server station. Manager replaced.
Accumulation of debris on exterior of warewashing machine.
Silverware/utensils stored upright with the food-contact surface up. Clean forks stored upright in ware washing area. Manager stored correctly.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Line cook in cook line cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and changing gloves. Discussed with manager proper hand washing
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. Cut tomatoes (45F - Cold Holding); shredded cheese (49F - Cold Holding); Pork (45F - Cold Holding); spinach (45F - Cold Holding) American cheese 48f (cold holding) Pepper Jack cheese 53f (cold holding) Feta cheese 53f ( cold holding) dice ham 54f (cold holding) pork sausage 52f ( cold holding) shredded bacon 52f (cold holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line by black storage shelf, food held overnight at ambient air temperature 46f. Cut tomatoes (45F - Cold Holding); shredded cheese (49F - Cold Holding); Pork (45F - Cold Holding); spinach (45F - Cold Holding) American cheese 48f (cold holding) Pepper Jack cheese 53f (cold holding) Feta cheese 53f ( cold holding) dice ham 54f (cold holding) pork sausage 52f ( cold holding) shredded bacon 52f (cold holding)
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. Butter in front of counter no time marked and manager determined the time and place time mark
Handwash sink used for purposes other than handwashing in cook line area. Observed a dirty container and spoons inside sink on cooks line.
Employee drinking from an unenclosed beverage container in dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment and utensils not properly air-dried - wet nesting in dishwashing area and triple sink area in the back of the kitchen
Open dumpster lid.Manager closed lids.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese reach in cooler 44 f employee moved to freezer 2nd temp 43 f reach in cooler on cooks line.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 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. Employee cracked raw shelled eggs than removed gloves and placed new gloves on and touched clean utensil.no hand washing. Discussed with employee the importance of hand washing.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mustache and began working with clean equipment. Discussed with manager the importance of hand washing
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and went to the prep line and only put gloves on. No hand washing observed. Discussed with whole cook line about the importance of hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese reach in cooler 44 f employee moved to freezer 2nd temp 43 f reach in cooler on cooks 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.
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/ observed 8 employees no food manager on duty. General manager showed up at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink dish area. Employee restocked
No soap provided at handwash sink. Back kitchen employee restocked
Jan 12, 2024□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying rack in prep area adjacent to two compartment sink.
Nov 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying rack in prep area adjacent to two compartment sink.
Nov 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cream cheese temped at 68 F at 9:20 AM. Placed on line at 6:30 AM. Operator had not taken temperatures yet this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese temped at 68 F at 9:20 AM. Placed on line at 6:30 AM. Operator had not taken temperatures yet this morning. See stop sale.
Handwash sink not accessible for employee use at all times. -Urn used for waffle mix in hand washing station at end of cook line near shelf. Employee removed dishes
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand washing station in dishwashing area not dispensing water. Operator called plumber.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee beverage next to food in reach-in cooler at end of server line. Manager on duty removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -AirPods on shelf at end of cook line above food -Cellphone on shelf at end of cook line above food -Sunglasses on shelf at end of cook line above food -Employee bag above prep table across from two compartment sink All items relocated by manager on duty.
Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying rack in prep area adjacent to two compartment sink.
Ice buildup in walk-in freezer. -on floor under condenser
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.