Keke's Breakfast Cafe
Last inspected: Dec 10, 2025
61
Score
The health department has logged 11 inspections at Keke's Breakfast Cafe, the earliest from 2022. Keke's Breakfast Cafe was last inspected on Dec 10, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Employee beverage container on a food preparation table” comes up most often, recorded five times in the inspection record.
Restaurants in Ocala average 78, so Keke's Breakfast Cafe trails the local norm. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - 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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized eggs in reach-in cooler next to omelet grill. Manager moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice machine across from back door.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to back door. Manager discarded drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to ice machine. Manager pulled containers apart to continue air drying. **Corrected On-Site**
24-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager stated dispenser not working properly.
21-08-4
61
Aug 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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 cracked eggs, changed gloves and proceeded to handle clean dish without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top of reach-in cooler next to egg grill: eggs (ambient) (77F - Cold Holding). Employee moved eggs to reach-in cooler, ambient temperature 40F. Manager stated eggs would be held on Time as a public health control. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner stored across from mop sink. **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen ice machine. Manager removed drink during inspection.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored above prep table across from kitchen ice machine.
16-46-4
52
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line adjusted hat then put on gloves but did not wash hands then handled Ready-To-Eat French toast. Cook wearing gloves cracked eggs and handled raw steak, removed gloves but did not wash hands before putting on new gloves then plated cook food. Employee left cook line with dirty trays then returned to cook line handled English muffins without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and she discussed with employee. Employee washed hands. **Corrective Action Taken** **Warning**
12A-25-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certificate expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom does not have a self closing mechanism
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and hat on soft drink dispenser boxes. Manager removed items **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment (plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed bins to be washed **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor in back kitchen area
36-22-4
Basic - Food storage container/container lid cracked or broken. plastic bin in reach in cooler under grill cracked.
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Tomato and strawberries ) stored over ready-to-eat food ( Onions and Cut oranges ) in walk in cooler
08B-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware on cook line with food contact surface up.
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cook line
21-12-4
39
Aug 26, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed recently stacked containers to allow to dry and instructed dish washer to allow them to dry before stacking **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service Trays not inverted. Manager inverted trays at dry goods storage area **Corrected On-Site**
25-06-4
90
May 17, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
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 period. See stop sale. Pan of butter at server station with time mark of 1PM. Employee at wait station stated the same pan of butter has been in-use since opening and they are placing the pan back into the cooler during slow periods. Inspector reviewed using time as a public health control with manager during this inspection.
03F-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pan of butter at server station with time mark of 1PM. Employee at wait station stated the same pan of butter has been in-use since opening and they are placing the pan back into the cooler during slow periods. Inspector reviewed using time as a public health control with manager during this inspection. **Repeat Violation** **Admin Complaint**
01B-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board at end of cookline. Manager removed phone from cutting board during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic pans wet nested on shelf in warewash area. Manager moved pans to dish machine to be resanitized. **Corrective Action Taken**
24-08-4
Basic - Open dumpster lid. Sliding door in side of dumpster left open. Manager closed sliding door during this inspection. **Corrected On-Site**
33-16-4
64
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Nov 27, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At the cook line, tuna salad date marked 11/20/23.
01B-28-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, male employee changed he his gloves after touching and cracking raw shell eggs, no hand washed occurred, Inspector and manager addressed situation, employee washed his hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed bowl with raw shell eggs residue on top of shredded cheese, Employee removed the bowl. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At the server station, milk no date marked, employee voluntarily discarded **Repeat Violation**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the end of the cook line, observed drinks above oil, manger moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers next to dish machine.
24-08-4
Basic - Food stored in a prohibited area. At the mop sink area, observed salt pellets stored next and underneath chemicals, manager moved the bag. **Corrected On-Site**
08B-37-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket and scoops stored on top of ice machine not inverted, manager inverted. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with rust
23-03-4
Basic - Old food stuck to clean dishware/utensils. At the cook line, observed plate with old food residue, Manager moved to dish machine. **Corrective Action Taken**
16-48-4
43
Mar 31, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes with gloved hands and continued to prepare food without washing hands. Male employee on cookline touched pants and continued to crack shell eggs without washing hands.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw pooled shell eggs on shelf over bag of lettuce. In walk in freezer: bag of raw chicken stored on shelf over pan of raw burgers. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna in reach in cooler date marked 3/24, should have been discarded yesterday. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in topping cooler on cookline: cream cheese 44F-58F. Cottage cheese 45F. Manager stated both were below 41F for line check and placed both on ice. 30 minutes later cream cheese 42F-43F and cottage cheese 45F. Manager voluntarily discarded cottage cheese. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No time mark on French toast batter. Time added. **Corrected On-Site**
03F-02-5
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 yesterday with no date mark in reach in cooler on cookline.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink near topping cooler on cookline. Removed during this inspection. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in freezer on cookline. Moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over single use gloves. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Ice bucket/shovel stored improperly between uses. Bucket on top of machine is not inverted. Manage flipped over during this inspection. **Corrected On-Site**
10-14-5
Basic - Wiping cloth sanitizing solution stored on the floor. In back prep area. Manager added plastic lid under bucket of sanitizer. **Corrected On-Site**
21-38-4
32
Jul 22, 2022
Routine - Food
No violations found.
100
Jul 20, 2022
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer raw chicken bags stored above prep burgers, manager moved and stored properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler At the end of the cook line: ham 49F, cut tomatoes 48 and 49F, sausage 48F and 47F, cut spinach 49F, raw shell eggs 50F, turkey sausage 48F . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler At the end of the cook line: ham 49F, cut tomatoes 48 and 49F, sausage 48F and 47F, cut spinach 49F, raw shell eggs 50F, turkey sausage 48F . **Warning**
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached egg meals no asterisk **Warning**
02B-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. At the server station spray bottle with yellow liquid not labeled.
41-17-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the end of the cook line, ambient temperature 48-50F, Manager adjusted temperature, after 40minutes ambient air temperature dropped to 38F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above food, Manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food storage container/container lid cracked or broken. In walk-in cooler green lid cracked, manager discarded. **Corrected On-Site**
14-38-4
41
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 Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Ocala?
Keke's Breakfast Cafe most recently scored 61 out of 100, which is lower than the Ocala average of 78.
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 seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Keke's Breakfast Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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