Keke's Breakfast Cafe
Last inspected: Jan 7, 2026
82
Score
Keke's Breakfast Cafe has been inspected eight times since 2022. On Jan 7, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded three times.
The city-wide average for Largo sits at 75, putting Keke's Breakfast Cafe on the better side of that line. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cook line in grooves.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin used as scoop in granola container. **Repeat Violation**
14-01-5
Basic - Cutting board n cook line has cut marks and is no longer cleanable.
14-09-4
82
Aug 11, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. 7lb can of strawberry glaze located on shelf at end of cooks line is dented at seam.
01B-01-4
High Priority - Container of medicine improperly stored. Container of Ibuprofen stored on shelf with plates on cooks line. Operator moved medication. Discussed cleaning and sanitizing area. **Corrective Action Taken**
41-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside container of granola on cooks line. Operator discarded item. **Corrected On-Site**
14-01-5
67
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. Waffle mix at cook line made at 9:00am. Pancake mix 9:50 am French toast batter at 9:00.
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. During inspection cook cracked shell eggs put on gloves no hand wash instructed to wash hands and change gloves. Educated.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by pancake bowl during inspection. Employee moved hand wash sink blocked by trash can next to sandwich press. Employee moved **Corrected On-Site**
31A-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - No copy of latest inspection report available. 8-8-23 inspection.
51-18-6
Basic - Food stored on floor. Box of raw shelled eggs on floor near black rack in cook line. Employee moved all eggs to reach in cooler and disposed of box. **Corrected On-Site**
08B-38-4
58
Jul 25, 2024
Food-Licensing Inspection
No violations found.
100
Jan 5, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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 shelled eggs to pans and spatula no hand wash. Educated employee and employee washed hands. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders over fries in freezer. Employee moved chicken to lower shelf.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in front line area observed ice. Employee cleared sink. **Corrective Action Taken**
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles in front server station cooler. Employee moved to designated area. **Corrected On-Site**
12B-13-4
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Interior of ice machine pine has mold like debris.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on deli coolers on cook line cut marks with black debris.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on floor and door.
14-69-4
52
Aug 8, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed diced ham in reach in cooler date marked 8/1/2023 employee throw away.
02C-01-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on shelves of tomatoes slicer dry storage
41-10-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked at 7am Batter for pancakes Eggs for egg wash Batter butter in the small cups on TPHC time marked for 7am not thrown away at 11am
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First temp was at 9:45am sliced cheese (45F - Cold Holding); sausage (46F - Cold Holding); diced ham (46F - Cold Holding); shredded cheese (44F - Cold Holding); cut tomatoes (41F - Cold Holding); yogurt 49 cold holding Retemp at 11:11am sliced cheese (35F - Cold Holding); sausage (38F - Cold Holding); diced ham (40F - Cold Holding); shredded cheese (30F - Cold Holding); **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked at 7am Batter for pancakes Eggs for egg wash Batter butter in the small cups on TPHC time marked for 7am not thrown away at 11am
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced ham date marked 8-1 6th pan Sausage date marked 8-1 6th pan Butter date marked 7/31 6th pan Manager threw all products away.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee added water for boiling in pan in Hand washing sink washing sink near fryers. Spoke with manager and employee **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit was missing but eventually found in office. **Corrected On-Site**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email to manager, printed and posted. **Corrected On-Site**
02B-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp at 106
16-53-4
Basic - Food stored on floor. Walk in freezer box chicken **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between deli cooler pans inside deli cooler with slice cheese **Corrected On-Site**
10-17-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge for dish machine has broken front panel with water in it.
16-38-5
Basic - Working containers of food removed from original container not identified by common name. Observed White power no label manger put a label on **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. No handle in granola and white powder manger removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above fruit cooler. Manger moved**Corrected On-Site** **Corrected On-Site**
12B-07-4
20
May 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
47
Nov 7, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -discussed Time as a public health control with operator Operator filled out form during time of inspection. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. **Corrected On-Site**
41-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened on 11/5/22 Operator date marked during time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in dining room
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles above sandwich press in kitchen area
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. -at prep station towards hand sink Operator moved from off the floor during time of inspection. **Corrected On-Site**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station at cooks Operator placed in bucket during time of inspection.
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. -on stove handle at cooks line
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates and pots on dish drying rack Operator inverted during time of inspection. **Corrected On-Site**
24-05-4
45
Frequently Asked Questions
When was Keke's Breakfast Cafe last inspected?
The most recent health inspection at Keke's Breakfast Cafe on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Largo?
Keke's Breakfast Cafe most recently scored 82 out of 100, which is higher than the Largo average of 75.
Has Keke's Breakfast Cafe's inspection record improved over time?
Yes. Recent inspections at Keke's Breakfast Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Keke's Breakfast Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Keke's Breakfast Cafe inspected?
Based on the inspection history on file, Keke's Breakfast Cafe is inspected around three times per year on average.
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