KEKE'S INC
7512 DOCTOR PHILLIPS BLVD STE 100, Orlando FL 32819 · 864-597-8490
Last inspected Aug 25, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
FEB 26
AUG 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. 1 flying insects observed at mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024011287 | Jan 11, 2024 | Mar 25, 2024 | $200 |
| 4--2019056497 | Aug 26, 2019 | Nov 20, 2019 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator had no chlorine or Quatt test strips, had to use my own
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Small cup in tuna salad, underneath reach in cooler on cooks line, operator discarded
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment on cook line, operator removed
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line -fryer exterior
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to syrup underneath expo line, operator relocated
Single-service articles not stored inverted or protected from contamination. Bamboo picks in cooks line not all facing same direction
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo employee went from dirty to clean dishes on expo line without washing hands prior to touching dish top with thumb, operator educated and employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat diced bacon on sandwich top on reach in cooler on cooks line, sandwich station, operator moved to proper location
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 and the time removed from temperature control cannot be determined. Per operator,waffle batter is from 7am, less than 4 hours. Operator added time mark
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and surface 800 ddbsa, operator changed then was sink and surface 700 ddbsa
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees coffee on expo line, operator discarded drink and washed hands
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on chemical shelves, operator moved to employee area
Equipment and utensils not properly air-dried - wet nesting. In back dish machine area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to waffle batter bag under prep table, operator moved
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over diced green peppers on omelette station on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cooks line chicken tenders (108 - Hot Holding) Less than four hours per manager Manager discarded
Toxic substance/chemical improperly stored. Stored hanging on shelf on cooks line.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food-contact surface stained soiled with food debris, mold-like substance or slime. cutting board on parfait station
Employee beverage container on dry item shelf on cooks line
Exterior door has a gap at the threshold that opens to the outside. Door by mop sink
Food stored on floor. Case of eggs on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. back of 6 eye stove on cooks line
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate16 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked eggs and prepared omelet without washing hands or changing gloves. Manager coached employee.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insects observed at mop sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese at omelet station.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook touched clothing with gloved hands continued preparing foods without washing hands and change new gloves.
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 and the time removed from temperature control cannot be determined. No time mark on French toast batter less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled on lower shelf of prep station.
Spray bottle containing blue liquid toxic substance not labeled in dish station.
Accumulation of debris on exterior of warewashing machine. Las limescale buildup
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils/at expo station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket over croutons
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch
Employee with ineffective hair restraint while engaging in food preparation. Cook on cookline hair not restrained under cap.
Employee with no beard guard/restraint while engaging in food preparation employee on cookline.
Equipment and utensils not properly air-dried - wet nesting at dishwashing station. Employee removed containers to rewash.
Equipment in poor repair. Prep table across rom stove lids broken.
Exterior door has a gap at the threshold that opens to the outside by mop sink
Light not functioning on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets soiled.
Old food stuck to clean dishware/utensils over prep area in kitchen
Single-service articles improperly stored. To go container on floor in dry storage area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer at 0, operator replaced sanitizer at 200ppm
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects 2 in dry storage 1 in dish area 1 at the end of cooks line.
Raw whole shell eggs stored over ready-to-eat cut spinach in undercounted cooler next to flat top on the cooks line
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink across from dish washer.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on shelf at the end of cooks line
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Sink at the end of cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers at cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to slicer and dicer on shelf in the kitchen.
Standing water in bottom of reach-in-cooler. At the end of cooks line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over chopped onions.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The host Provided document to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing.
Cutting board on fryer line in kitchen has cut marks and needs to be cleaned.
Equipment in poor repair. Storage compartment by coffee side station.
Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher.
Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up.
Standing water in bottom of reach-in-cooler on cooks line located next to ice machine.
Jan 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees cream cheese (70F - Cold Holding) per operator less than four hours. Removed to quick chill. Per operator more than four hours. See Stop raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding) Per operator less than four hours removed to rapid chill cream cheese (70F - Cold holding shredded cheese (45F - cold holding
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The host Provided document to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing.
Cutting board on fryer line in kitchen has cut marks and needs to be cleaned.
Equipment in poor repair. Storage compartment by coffee side station.
Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher.
Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up.
Standing water in bottom of reach-in-cooler on cooks line located next to ice machine.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 8 high priority.
8 High priority5 Intermediate21 Basic
Show 34 findings ▾
2 Shell eggs in use or stored with cracks or broken shells. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line no hand washing just using gloves.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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 on cooks line observed using bare hand contact with English muffins already toasted no other cooking process done.
Stop Sale issued on time/temperature control for safety food due to temperature raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees cream cheese (70F - Cold Holding) per operator less than four hours. Removed to quick chill. Per operator more than four hours. See Stop raw beef (50F - Cold Holding); cooked chicken (50F - Cold Holding) Per operator less than four hours removed to rapid chill cream cheese (70F - Cold holding shredded cheese (45F - cold holding
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 and the time removed from temperature control cannot be determined. Pancake batter and butter. Manager added time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen equipment dicer is soiled.
Handwash sink not accessible for employee use at all times. In kitchen beside ice machine. Hand wash sink by dishwasher blocked
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The host Provided document to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator more than 24hrs cooked chicken cooks line.
Spray bottle containing toxic substance not labeled. By dishwasher area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware by dishwasher not properly inverted.
Cutting board on fryer line in kitchen has cut marks and needs to be cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dry storage area next to cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee on cooks line no hair restraint while preparing food.
Equipment and utensils not properly air-dried - wet nesting. Lexan containers stored on shelving in kitchen.
Equipment in poor repair. Storage compartment by coffee side station.
Exterior door has a gap at the threshold that opens to the outside. Exit door by dishwasher bottom of door not sealed.
Light bulb burnt out on cooks line above range stove.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash at side station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat top stove on cooks line has soil built up on the side is heavily soiled. Trash can on side station opposite of coffee station is soiled. Basting lids heavily soiled on kitchen equipment by dishwasher.
Old labels stuck to food containers after cleaning. Clean Lexan containers had old labels on them.
Plumbing system in disrepair. Leaking faucet by mop sink Hot water turned off hand sink located near fruit station in the kitchen
Raw fruits/vegetables not washed prior to preparation. Sliced bananas skin cut without washing on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelving has rust built up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean equipment and food in kitchen under counter.
Standing water in bottom of reach-in-cooler on cooks line located next to ice machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bananas stored over ready to eat butter flavored oil in kitchen shelving on cooks line. Unwashed bananas stored over prepared diced onions in walk in cooler.
Working containers of food removed from original container not identified by common name. Powdered sugar removed from its original container not labeled.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind sliced meats in reach in cooler on cook line
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 and the time removed from temperature control cannot be determined. Operator was able to determine time, and add markings. Butter at expo window.
Bowl or other container with no handle used to dispense food. Styro foam cup in egg whites
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to batter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
Standing water in bottom of reach-in-cooler. Reach in cooler for omelet station
Stored food not covered. Cooked mushrooms on sheet rack with no top covering pan.
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.