KEKES BREAKFAST CAFE
2206 N CONGRESS AVE, Boynton Beach FL 33426 · 561-877-6970
Last inspected Jul 16, 2026 · 9 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 buttered toast without gloves. Employee put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine chlorine sanitizer 0ppm. Unable to test machine due to new unit in process of being installed.
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 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. Dish machine chlorine sanitizer 0ppm. Unable to test machine due to new unit in process of being installed.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then touched diced tomatoes with no hand wash, then another employee pulled from the same container of diced tomatoes to garnish avocado toast. Diced Tomatoes were served raw on avocado toast with no further cooking. Educated operator on proper hand washing procedures.
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 for butter for toast in pan by toaster oven. Per Operator, product out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. link sausage (121F - Hot Holding) Observed in steam table resting in a bowl, on top of a roasting pan. Advised operator to reheat sausage to 165+F. Advised operator to place sausage in direct contact with pan at steam table. Observed pancake batter with eggs 80F hot holding, pooled raw shell eggs 73F hot holding, waffle batter with milk 83F hot holding. Products observed at ambient temperature on cook line. Per operator, products out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. Advised operator to place products on time control procedure.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way Splitter attached at mop sink. Advised operator to install vacuum breakers for hose connections not associated with chemical dispensers.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee cracked raw shell eggs, then touched diced tomatoes with no hand wash, then another employee pulled from the same container of diced tomatoes to garnish avocado toast. Diced Tomatoes were served raw on avocado toast with no further cooking. Diced tomatoes contaminated by raw shell eggs. Advised operator to only use the diced tomatoes for cooking at or above 145F for 15 seconds. Educated operator on proper hand washing procedures.
Old labels stuck to food containers after cleaning. Old labels stuck to food storage containers at clean dish rack.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 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. Dishwasher (Chlorine 0ppm) Observed empty bucket of sanitizer. Operator replaced sanitizer, primed sanitizer, rechecked 50ppm chlorine sanitizer.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed license during course of inspection. Confirmation #257562796
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked and Diced turkey bacon made 1/5 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon (47F - Cold Holding) Observed product over stocked above rim of pan on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker present.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at egg station soiled with black mold like substance.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Cutting board has cut marks and is no longer cleanable. Egg station cutting board.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
3 Shell eggs in use or stored with cracks or broken shells on cook line. See stop sale.
Cook cracked raw shell eggs and then clean plates to plate cooked eggs without washing hands and changing gloves. Cook washed hands.
Single-use gloves not changed as needed after changing tasks. Cook placed raw bacon on the grill and then proceeded to prep ready to eat ham without washing hands and changing gloves. Cook went to wash his hands.
Vacuum breaker missing at mop sink faucet, splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing on cook line. Cook filling pots with water at hand sink. Cook filled pots at triple sink.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dish washer handled soiled dishes and then handled clean dishes without washing hands. Dish washer went to wash his hands.
Employee began working with food in flip top cooler at cook line, after entering kitchen from outside, without first washing hands. Employee went to wash his hands.
Time/temperature control for safety whipped butter on cook line 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 was approximately 2 hours ago. Operator time marked.
Employee tea container on a food preparation table next to toaster in wait area. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 97F in prep area. Operator discarded water.
Wiping cloth sanitizing solution stored on the floor underhand sink at cook line. Operator placed another bucket underneath.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled to go container without washing his hands. Employee went to wash his 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 buttered toast without gloves. Employee put gloves on.
No paper towels or mechanical hand drying device provided at handwash sink at expo line and cook line. Operator provided.
Spray bottle containing windex not labeled in dish area. Operator labeled.
Clean knifes stored between equipment at cook line. Cook removed.
In-use tongs stored on oven door handle between uses. Cook removed.
Silverware dried with a towel/cloth in wait area. Reviewed silverware has to air dry and can be polished once dry.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee ate food with bare hands then put on gloves without washing hands to handle portioned turkey. Employee removed gloves, washed hands and put on gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator corrected Triple Sink (Quaternary 400ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. portioned sliced turkey (42F 47F - Cooling) 9:15am ambient cooling since 7am recheck 9:50am 43F-50F. Held in top unit in an overfilled container - operator moved to cooler to facilitate the cooling process.
No paper towels or mechanical hand drying device provided at handwash sink. At dish station hand sink - operator provided paper towel.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator completed during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes prepared over 24 hours - operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep surface.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing omelet wearing watch - employee removed watch.
Food stored on floor. Gallon of Butter substitute on hot line floor - operator moved to shelf.
Liquid waste leakage from dumpster onto ground/and standing water dumpster pad.
Sep 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.