KEKE'S BREAKFAST CAFE
450 DURBIN PAVILLION DR STE E106, Saint Johns FL 32259 · 9045472284
Last inspected May 14, 2026 · 9 visits since July 2023
AUG 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the dry storage area at the end of the main cook line. Two flies observed in the warewashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on reach in cooler located on cook line not line. Employee drink on shelf above prep area. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Equipment and utensils not properly air-dried - wet nesting. Observed clear pans stored under prep table wet nesting. Manager removed pans to dry properly.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.
Old labels stuck to food containers after cleaning. Observed stickers still on dried pans after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on cook line sanitizer bucket stored on the floor. Manager placed sanitizer bucket inside another bucket.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 4 dented cans of red raspberry preserves on rack on end of make line.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs with gloved hands then changed gloves and contained to handle other ready to eat food without washing hands between tasks.
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. Batter on cook line missing time markings, employee states all were made at the most 2 hours prior, all items marked.
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on rack at end of make line stored over cans of various ready to eat foods, bottle moved.
Warewashing sanitizing solution exceeding the maximum concentration allowed. All sanitation bucket reading over 700ppm for Sink and Surface cleaner, manager began to add water to all buckets. In use triple sink in ware washing area reading over 700ppm, manager added water and retested to 500ppm.
Handwash sink used for purposes other than handwashing. Employee filling pan with water from hand wash station on make line near entrance to kitchen.
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. 1 expired in November
Jun 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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. In use dish machine reading 25ppm, manager primed dish machine and ran several times and retested at 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (60F - Cold Holding) in overfilled container in top section of flip top reach in cooler at end of make line, per manager lid has been consistently open for several hours, cheese moved to bottom of cooler.
Toxic substance/chemical improperly stored. Spray bottle of disinfectant spray stored with aluminum pans at end of server line near standing reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced potatoes (113F-87F - Cooling, after 40 minutes 108F-88F) in covered, stacked, plastic containers, pack in containers 2 inches deep or more, in walk in cooler, manager unstacked and removed lids.
Handwash sink does not have enough water pressure to properly wash hands. Low water pressures at all bathroom sinks and hand wash station in ware washing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing written procedures for batters, butter, and whipped cream held on time control.
In-use tongs stored on equipment door handle between uses. Multiple tongs on stove handle on cook line in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 sanitation buckets on cook line reading below 500ppm for Sink and Surface cleaner, manager brought buckets to ware washing area to be remade.
Jan 29, 2025□ 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around mop sink and rack across from mop sink in dish area.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 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. Several employees touching face and hair with gloved hands, changed gloves, then continued to handle food or clean equipment without washing hands between tasks. Also employee on cook line cracking raw shell eggs with gloved hands, changed gloves, but did not wash hands before continuing to handle cooked bacon with gloved hands. Also employee on cook line picked up garbage from floor with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around mop sink and rack across from mop sink in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding) in overfilled container in top of reach in cooler on make line, per employee cheese has been there less then 1 hour, cheese moved to bottom of 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. On batters and French toast mix on cook line
Toxic substance/chemical improperly stored. Oven cleaner, degreaser and, spray bottle of pink liquid over sauce bottles and with plastic wrap and aluminum foil on rack at end of cook line.
Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in men's bathroom. At hand wash station in ware washing area.
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/ At least 6 employees on site are conducting food preparation and no one on site is a certified food manager, the only manager on site as been working as a manager for a couple of weeks and does not have proof of manager certification yet.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager on duty 9 current employees hired over 60 days ago do not have any proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on prep table on make line, drinks discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple phones on prep tables in server area and cook line.
In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection.
No copy of latest inspection report available.
Raw fruits/vegetables not washed prior to preparation. Employee in prep area chopping tomatoes and mushrooms without washing them first.
Toilet/urinal not flushing/functioning properly. Toilet in men's bathroom.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of strawberry glaze under make line in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon (53F - Cold Holding); sausage (53F - Cold Holding) in reach in cooler under flat top grill on cook line, per employee items where in cooler since yesterday without any additional preparation.
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. Pancake batters and French toast batter on cook line, per manager they have been there approximately 1 hour, employee marked
Toxic substance/chemical improperly stored. Spray bottles of glass cleaner and soap stored with clean plates, waffle grill spray, and seasonings, bottles moved.
Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in ware washing area. At all hand wash stations in both men and women's bathrooms.
Spray bottle containing toxic substance not labeled. Sneeze bottle of soap next to hand wash station on make line.
Current Hotel and Restaurant license not displayed. License from 2023 in office.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Multiple on stove handle on cook line, employee corrected during inspection.
No copy of latest inspection report available.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both coolers under grills on cook line.
Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at end of cook line, employee corrected during inspection.
Mar 11, 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. hollandaise (119F - Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line.
Jan 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line.
Toxic substance/chemical improperly stored. 2 chemical spray bottles stored at each end of sever area on rack facing to go boxes. 1 chemical spray bottle on rack facing various food items at end of cook line. Spray bottles removed.
Handwash sink does not have enough water pressure to properly wash hands. Hot water at main hand wash station in women's bathroom.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager is not able to find any proof of training for any employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures for items held on time, manager filled out procedures during inspection.
Spray bottle containing toxic substance not labeled. Bottle with blue liquid under dump sink in server area.
Current Hotel and Restaurant license not displayed. Last year's license posted in office.
Reach-in cooler interior/shelves have accumulation of soil residues. Back interior of reach in cooler drawers under grill.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator replaced the sanitizer bucket for the dishmachine and primed the machine. At conclusion of inspection dishmachine at 50ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the dry storage area at the end of the main cook line. Two flies observed in the warewashing area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At time of inspection case of raw shell eggs brought out from the walk in cooler and stored on a shelf next to the cook line at ambient kitchen air temperature. Employee relocated the eggs to a reach 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. On the main cook line French toast batter and on the waitstaff line whipped butter stored on time as public health control with no product time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line in the steam table, potatoes (122F - Hot Holding). Operator adjusted the heat setting on the potatoes to bring back to temperature range.
Toxic substance/chemical improperly stored. Jug of bleach stored on container of single service plastic take out containers. Operator relocated the container of bleach.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink at the end of the main cook line. Operator provided paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on the bulk ice bin not inverted, metal pans on the storage shelf over the three compartment sink not inverted. Operator inverted the metal pans and the ice bucket.
Employee eating in a food preparation or other restricted area. Employee food stored on top of single service carry out container at the end of the main cook line. Employee beverage stored over unwashed potatoes. Employee beverage stored over clean silverware at the waitstation line. Operator relocated all employee food and drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal neck fan and headphones stored on dry storage shelf at the end of the main cook line over single service containers for customers. Operator relocated the employee personal items.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet.
Equipment in poor repair. At time of inspection reach in freezer on the main cook not keeping food frozen and reach in cooler under the flat top grill not in use due to not holding proper temperature. Operator has maintenance request for both units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler at the end of the cook line closest to the flat top grill has build up of food debris in the cooler.
Single-service articles improperly stored. At the end of the main cook line, container of paper plates stored on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the waffle makers. Wet wiping cloth stored on prep table by the coffee dispenser.
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.