Keke's Breakfast Cafe
Last inspected: Jan 28, 2026
39
Score
Going back to 2022, Keke's Breakfast Cafe has eight inspections in the public record. The latest inspection on file is from Jan 28, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to eight violations before.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
By comparison, the average Orlando facility scores 79, putting Keke's Breakfast Cafe on the weaker side. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb . Located next to hand sink on the cook line.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand sink located on cook line. Staff removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located on cook line. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees beverage in freezer located on cook line. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Turned on the sides to dry. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Gaskets on walk-in freezer door torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Cook line next to hand sink. Staff cleaned. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Plumbing system in disrepair. Water won't shut off at hand sink.
29-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Hot beverage on storage shelf. Manager removed. **Corrected On-Site**
12B-07-4
Basic - handle missing at plumbing fixture. Sink located next to triple sink. **Repeat Violation**
29-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee eating while preparing food. Cook in the kitchen. Educated staff. **Corrective Action Taken**
12B-01-4
39
Jul 31, 2025
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 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. Dish person, loaded. Dirty dishes and proceeded to remove clean dishes without handwashing.
12A-13-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server took a drink and continued to wait tables without hand washing. Manager educated staff. **Corrective Action Taken**
12A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Held on counter ambient 57F . Added eggs held outside of make table to time control. **Corrective Action Taken** **Repeat Violation**
03A-03-5
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. Pan cake, French toast batter. Less than 4 hours on the cart. . Staff added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ JB
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand sink located next to prep table. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unsex restroom
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout establishment.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of single use items, located in dish area.
40-06-5
Basic - Equipment in poor repair. Hole on bottom shelf of prep table.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hot water handle spins on hand sink located next to 2 compartment sink and hand sink located next to triple sink.
29-09-4
Basic - Floor area(s) covered with standing water. Cook line
36-22-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On the handle of stove. Staff removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. Hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over prep cooler located on cook line.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on cook line. Manager removed bucket. **Corrected On-Site**
21-44-1
Basic - Single-service articles stored on a soiled surface. To go boxes stored over prep table on cook line. Manager removed boxes. **Corrected On-Site**
25-17-4
21
Feb 20, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 20, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and served fillings cheese and ham with same gloves. Manager spoke to employee. Employee using french toast mix used same gloves for cooked french toast. Manager spoke to employee. **Corrective Action Taken**
12A-09-4
Basic - Unnecessary items/unused equipment on the premises. One cooler on cook line not operational.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Hallway near office.
36-27-5
78
Jan 10, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to 2 compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some not original. **Repeat Violation**
53B-09-4
Basic - Drain cover(s) missing. Mop sink. **Repeat Violation**
29-18-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at front counter.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of tomatoes above ready to eat cut vegetables. **Corrected On-Site**
08B-17-4
67
Jul 27, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken eggs.
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area , storage rack blocking sink. Manager moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna from 3 days ago per management. Manager date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program for some employees and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Cove molding at floor/wall juncture broken/missing. In prep area
36-03-4
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage in prep room. Manager pulled apart. **Corrective Action Taken**
24-08-4
Basic - Floor area(s) covered with standing water. In dish area. Staff cleaned. **Corrected On-Site**
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Light not functioning. Prep area
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign next to ice machine states purpose of sink not that employees must wash hands. Manager placed a sign at sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several lower parts of prep tables on cook line and prep area.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Staff placed in bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
39
Feb 28, 2023
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over onion rings in low boy freezer next to fryer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped vegetables in egg station cooler **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook entered walk-in and returned to food prep. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (53F-cold holding )sitting on top of make table. Operator discarded
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. French toast batter, pancake batter at cookline. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Shelf blocking handsink at three compartment prep sink **Repeat Violation**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. At pancake make table **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Drawer handle on cooler drawer under cookline **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. At dish machine, and at dry storage shelf
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of dish machine
36-17-5
Basic - In-use ice scoop stored between handsink and machine, **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At hot well, 130°F. **Corrective Action Taken**
10-07-4
32
Sep 16, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped vegetables in egg make table **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left line, went into walk-in, returned to line and began working. Operator coached employee on proper hand washing **Corrected On-Site** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (46F - Cold Holding); egg whites (44-45F - Cold Holding); diced (49F - Cold Holding); sliced cheese (47-50F - Cold Holding) in make table at egg station, operator states in table overnight **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
01B-02-5
High Priority - - From initial inspection : 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. French toast batter, cream cheese. Operator labeled with correct time **Corrected On-Site** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : 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. Shredded cheese in walk-in cooler. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In prep area next to 3 compartment sink, ladder in front of sink, shelving unit blocking **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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 items not identified on menu as undercooked **Repeat Violation** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
02B-04-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Door broken, unattached at egg station. Drawer handle broken under grill **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer. Operator moved **Corrected On-Site** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen. Operator placed in bucket **Corrected On-Site** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Waffle station make table **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
14-09-4
33
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 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “handwash sink not accessible for employee use” 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 Orlando?
Keke's Breakfast Cafe most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Keke's Breakfast Cafe's inspection record improved over time?
No. Recent inspections at Keke's Breakfast Cafe have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Keke's Breakfast Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Keke's Breakfast Cafe inspected?
Based on the inspection history on file, Keke's Breakfast Cafe is inspected around two times per year on average.
Nearby Restaurants