KEKE'S BREAKFAST CAFE
6862 GULFPORT BLVD S, South Pasadena FL 33707 · 727-954-4478
Last inspected Jul 8, 2026 · 9 visits since July 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in back storage area. Manager removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024029869 | Jan 4, 2024 | Jul 11, 2024 | $160 |
Inspection history
9 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep cooler on cookline, stacked too high sliced pepperjack cheese (58F - Cold Holding) Operator moved to freezer and Retemped at 37F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline, not covered sausage links (124F - Hot Holding) Operator reheated on grill to 165 for continued hot holding
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (47F - Cold Holding, retemped at 47F); sliced ham (50F - Cold Holding, retemped at. 42F); yogurt (46F - Cold Holding, retemped at 46F) Operator placed all items in walk in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line prep cooler heavily grooved and stained
Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink in employee restroom trickling water, not enough water pressure to properly wash hands.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 113.5F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in public and employee restrooms have no hot water, temped at 73F. Hand wash sinks throughout kitchen take long periods to produce hot water.
Accumulation of black/pink mold-like substance in the interior of the ice machine.
Carbon dioxide tank not adequately secured near soda machines.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Griddle on prep table at end of cookline stored in close proximity to hand wash sink with no splash guard. Observed hand wash water splash onto prep table very close to griddle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on drying rack stored upright instead of inverted. Operator inverted.
Equipment and utensils not properly air-dried - wet nesting. Plates on drying rack stacked wet. Operator separated to dry.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -temp gauge on dish machine cracked and doesn't move.
Unwashed fruits/vegetables stored over ready-to-eat food. -unwashed produce stored over diced onions in the walk in cooler.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler. Operator placed items in walk-in cooler. Rechecked temps a. sliced ham (54F - Cold Holding); 44f b. cooked chicken strips (51F - Cold Holding) 46f c. cut lettuce (47F - Cold Holding) 42f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on steam stable and reach-in cooler soiled with food debris between cracks.
Spray bottle in high chair containing windex not labeled.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside container of tuna in reach-in cooler on cooks line. Employee removed bowl.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank near carbonated soda boxes not secured.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware stored next to hand wash sink in warewashing area exposed to splash. Operator moved silverware.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Red Bull beverage stored in cooler at wait station area not segregated or identified.
Floor area(s) covered with standing water in women's restroom.
In-use knife/knives stored in cracks between reach-in cooler and wall on cooks line. Employee removed knife.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors on cooks line.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Blueberry preserve can dented, 7 pounds. Raspberry preserves can dented, 8 pounds.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler on cook line: provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); raw beef (50F - Cold Holding) Manager moved to reach in freezer. Temperatures taken again: provolone cheese (39F - Cold Holding); Swiss cheese (39F - Cold Holding); raw beef (39F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in server station area used to dump ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to waffle press.
Employee with no hair restraint while engaging in food preparation.
Mar 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 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. All employees certified have expired.
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in prep area wet nesting.
Equipment in poor repair. Reach-in cooler on cook line gaskets torn
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 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. Employee touch orange and placed on plate. Manager coached employee to use tongs.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in back storage area. Manager removed and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); chicken (46F - Cold Holding). Manager placed items in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter soiled with food debris.
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. All employees certified have expired.
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in prep area wet nesting.
Equipment in poor repair. Reach-in cooler on cook line gaskets torn
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
Cutting board has cut marks and is no longer cleanable. Cook line multiple cutting boards. Cuttings board front line black cut marks
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. One 10 can Strawberry glaze 120 oz.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hand when changing gloves while cooking manager coach cook to wash hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked an egg and continued cooking not washing hand and changing gloves. manager coach cook to wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish area not landing on food contacts. 3 lives flies back storage area by coke boxes.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda machine not secured manager secured tanks.
Cutting board has cut marks and is no longer cleanable. Cook line multiple cutting boards. Cuttings board front line black cut marks
Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans in dish area on clean pan shelf's
No handwashing sign provided at a hand sink used by food employees. Cook line no hand wash sign Manager posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzles in dish area soiled
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.