KEKE'S BREAKFAST CAFE
3456 CLARK RD UNIT 17, Sarasota FL 34231 · 941-444-9487
Last inspected Apr 8, 2026 · 9 visits since July 2023
JUL 24
DEC 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Observed pancake batter held at time as public health control with no time marking. The operator placed a time sticker on the batter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose side of splitter at mop sink, no vacuum breaker.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw turkey bacon stored with cooked ham in the walk in cooler. The operator properly stored the raw turkey bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced pepper jack cheese (46F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator provided proof of a line check 3 hours prior to inspection showing cheese was at 39F. The operator is to monitor temperature of the potentially hazardous foods in the cold holding unit.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer in the reach in cooler near the entrance of the cook line at 30F. The operator's stem thermometer reads 39F.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed ready to eat chicken in the walk in cooler not properly marked with the date when removed from the walk in freezer.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed pancake batter held at time as public health control with no time marking. The operator placed a time sticker on the batter.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped butter (52F - Cold Holding) in the glass door cold holding unit at the expo line at 10:40AM. The butter had been held with time as public health control and time marked 7AM. The operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (49F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the eggs have been held for less than one hour. The operator stored the eggs in the lower portion of the cooler. Observed whipped butter (52F - Cold Holding) in the glass door cold holding unit at the expo line at 10:40AM. The butter had been held with time as public health control and time marked 7AM. The operator discarded the butter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the walk in cooler soiled with an accumulation of dust.
Ice buildup on the walk-in freezer door jamb.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm after multiple cycles. The operator set up the three compartment sink for proper sanitization.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); cooked chicken (45F - Cold Holding); cut lettuce (52F - Cold Holding) in the reach in cooler near the entrance to the kitchen. The operator stated a temperature check on the reach in cooler was conducted approximately 3 hours prior in which the ambient temperature was 40F. The operator moved the foods to the walk in cooler. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler.
Handwash sink used for purposes other than handwashing. Observed an employee fill a pot with water from the handwashing sink at the entrance to the kitchen. Educated the employee the sink is designated for handwashing only.
Nov 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses at the fruit race Jin cooler on the cook line. The operator properly stored the wet wiping cloth.
Nov 7, 2023Inspection 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 not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed employees not using hand sanitizer as stated in the establishment's Alternative Operating Procedure.
No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand antiseptic at the handwashing sinks as stated in the establishment's Alternative Operating Procedure. The operator provided hand sanitizer at the handwashing sinks.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed no additional safeguards to bare hand contact other than handwashing. The alternative operating procedure for bare hand contact form states the use of antiseptic as an additional safeguard.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use utensils stored in a soiled metal container at the expo line. The operator removed the utensils and container for sanitization.
Jul 14, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese cold holding at 52F stored above the container fill line at the reach in cooler on the cook line held for less than 2 hours. The operator removed the cheese stored above the fill line and placed in the reach in cooler to bring the temperature to 41F or below.
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for cut pineapple in a reach in cooler on the cook line. The operator removed the plastic ramekin.
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.