KEKE'S BREAKFAST CAFE
2015 AEGEAN WAY, Davenport FL 33896 · 863-438-2962
Last inspected Apr 1, 2026 · 7 visits since August 2023
FEB 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 on cook line. Manager time marked
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee only restroom, sink only temping at 75F.
Equipment in poor repair. Gaskets on left side reach in freezer tearing, and flip top unit door on far left side tearing as well.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of 3 Safe Staff cards and 1 Hospitality Resource Supply card
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 8 employees with unapproved food handler's certifications (food service prep). Informed manager of unapproved certifications, and will send manager list of approved programs.
Standing water in floor drain across from 3 compartment sink.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shelled eggs and then handled spatulas and clean plates with out washing hands. Manager educated employee, and had them change gloves and wash hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One shelled egg partially cracked in flip top unit. Manager voluntarily disposed of the egg.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 21, one lb containers, of washed and cut strawberries put back into original containers in 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. French toast batter on cook line. Manager time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: cooked pork sausage (115F - Hot Holding) Instructed operator to reheat to 165f. Product sold before re-temp could occur.
Toxic substance/chemical improperly stored. Sanitizer spray bottles being stored next to to go bags. Manager moved sanitizer to different shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 gallons of opened milk in server reach in fridge not dated.
Handwash sink used for purposes other than handwashing. Observed cook using handwashing sink to fill pot to place on cook line. Manager educated employee to use back sink.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees have no reporting agreement and only have unapproved food handler training. Also several new hires within 60 days of hire without food handler training.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of 3 Safe Staff cards and 1 Hospitality Resource Supply card
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 8 employees with unapproved food handler's certifications (food service prep). Informed manager of unapproved certifications, and will send manager list of approved programs.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathroom had sink only reaching 78F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink being stored on hand sink paper towel holder, next to cold table. Manager removed.
Equipment and utensils not properly air-dried - wet nesting. Observed a wet cambro in clean ware washing area.
Equipment in poor repair. Observed loose gasket in back ice machine. Gasket hanging down almost touching ice.
Floors not maintained smooth and durable. Missing grout in dish area under dishwasher, causing standing water.
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 21, 1lb containers, of washed and cut strawberries put back into original containers in walk in cooler. Stop sale issued.
Garbage on the ground and around shared dumpster.
Open dumpster lid. Observed shared dumpster lid open.
Standing water in floor drain across from 3 compartment sink.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Old labels stuck to food containers after cleaning. Employee removed clean dishes with old labels from shelf in ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Operator removed Cups from salt an pepper bulk containers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Operator removed sanitizer bucket from floor on cook line and server line.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. In between reach in cooler on cook line operator removed knife.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Buckets stored on floor in prep area and on cook line. Operator removed buckets from floor.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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 touched a orange garnish with her bare hands. The manager removed the orange garnish Fromm off the plate.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers. The manager removed the knife to be washed, rinsed and sanitized.
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.