KEKE'S BREAKFAST CAFE
260 N NOVA RD, Ormond Beach FL 32174 · 386-265-0037
Last inspected Mar 25, 2026 · 9 visits since October 2023
SEP 24
FEB 25
JUL 25
DEC 25
MAR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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 plated cut orange with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023026427 | Mar 13, 2023 | Jun 14, 2023 | $440 |
Inspection history
9 visits, newest first
Mar 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 plated cut orange with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46°f, sliced turkey 46°f, sliced cheese 48°f in top area of reach in cooler. Advised operator to not place food over fill line of container.
Floor soiled/has accumulation of debris under equipment at cookline.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Mixing bowl with raw egg stored on top of container of cooked bacon.
Single-use gloves not changed as needed after changing tasks. -employee cracked raw shell eggs and wiped gloved hands on wiping cloth.
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 mark. -french toast batter at cookline has no time mark. Operator stated it was prepared two hours ago.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -David Giorgi cfm issued 11/24/2020.
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.
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.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Wall soiled with accumulated food debris behind flat grill.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual containers of cream cheese at 79°f. Cream cheese not under time as a public health control plan. Pulled from cooler at 8:00 am. Operator voluntarily discarded.
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 mark. -waffle and pancake batter: time not marked on label. Prepared at 7:00 am.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
No soap provided at handwash sink in kitchen.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense tuna salad.
Food storage container/container lid cracked or broken. -lid on tuna container cracked. Operator replaced.
Food stored on floor. -soda fountain bag on floor.
In-use ice scoop stored on soiled surface between uses. -ice scoop stored on top of ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop for butter stored in standing water.
Reach-in cooler interior/shelves have accumulation of soil residues.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled clean platese without washing hands.
Floor soiled/has accumulation of debris at cookline.
Working containers of food removed from original container not identified by common name. -container of salt not labeled.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter at cookline at 71°f. Out of cooler 1 hour. Operator placed back 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. -whipped butter at cookline.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -individually portioned pre cooked chicken breast strips in walk in cooler.
Floor soiled/has accumulation of debris at cookline.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in top area of reach in cooler.
Time/temperature control for safety food controlled by time and required to be marked has date/time that exceeds 4 hours. Whipped butter at cookline dated 03/29. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter dated 03/29.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulated food debris on sides of cooler and flat grill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat at 100ppm.
Wiping cloth sanitizing solution stored on the floor.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 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.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No soap provided at handwash sink by ice machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter in expediting area.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Employee shirt stored on food storage shelf.
Floor soiled/has accumulation of debris in kitchen.
No handwashing sign provided at a hand sink used by food employees in expediting area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink at cookline soiled with mold like substance. -food debris on shelf under prep table by walk in cooler.
Ripped/worn tin foil used as shelf cover.
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.