Keke's Breakfast Cafe
Last inspected: Apr 8, 2026
86
Score
Public records show 10 inspections at Keke's Breakfast Cafe stretching back to 2022. The newest entry in the record is dated Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
That puts the facility ahead of the local pack: the average Sarasota restaurant scores 81. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose side of splitter at mop sink, no vacuum breaker.
29-34-4
86
Oct 23, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw turkey bacon stored with cooked ham in the walk in cooler. The operator properly stored the raw turkey bacon. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced pepper jack cheese (46F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator provided proof of a line check 3 hours prior to inspection showing cheese was at 39F. The operator is to monitor temperature of the potentially hazardous foods in the cold holding unit. **Corrective Action Taken**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer in the reach in cooler near the entrance of the cook line at 30F. The operator's stem thermometer reads 39F.
05-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed ready to eat chicken in the walk in cooler not properly marked with the date when removed from the walk in freezer.
02C-08-5
61
Apr 25, 2025
Routine - Food
1 critical violation.
View 1 violation
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. Observed pancake batter held at time as public health control with no time marking. The operator placed a time sticker on the batter. **Corrected On-Site**
03F-02-5
86
Dec 4, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jul 31, 2024
Routine - Food
No violations found.
100
Nov 27, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the fruit race Jin cooler on the cook line. The operator properly stored the wet wiping cloth. **Corrected On-Site**
21-12-4
95
Nov 7, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed employees not using hand sanitizer as stated in the establishment's Alternative Operating Procedure.
09-05-5
Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand antiseptic at the handwashing sinks as stated in the establishment's Alternative Operating Procedure. The operator provided hand sanitizer at the handwashing sinks. **Corrected On-Site**
31B-07-5
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed no additional safeguards to bare hand contact other than handwashing. The alternative operating procedure for bare hand contact form states the use of antiseptic as an additional safeguard.
09-07-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use utensils stored in a soiled metal container at the expo line. The operator removed the utensils and container for sanitization. **Corrective Action Taken**
10-02-4
70
Jul 14, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese cold holding at 52F stored above the container fill line at the reach in cooler on the cook line held for less than 2 hours. The operator removed the cheese stored above the fill line and placed in the reach in cooler to bring the temperature to 41F or below. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for cut pineapple in a reach in cooler on the cook line. The operator removed the plastic ramekin. **Corrected On-Site**
14-01-5
82
Jan 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
90
Jul 22, 2022
Routine - Food
4 critical violations.
View 4 violations
High Priority - 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 handled cooked bacon and cooked sausage with their bare hand while plating items. Establishment has AOP, this procedure is not covered under the AOP. Manager discarded the items **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled cooked bacon and cooked sausage with their bare hand while plating items. Establishment has AOP, this procedure is not covered under the AOP. Manager discarded the items
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed Hollandaise sauce (109F - Reheating);. Manager stated the sauce had been reheating for more than 2 hours. Manager discarded the sauce. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed Hollandaise sauce (109F - Reheating);. Manager stated the sauce had been reheating for more than 2 hours. Manager discarded the sauce. **Corrective Action Taken**
03E-04-5
55
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 Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keke's Breakfast Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Keke's Breakfast Cafe.
How does Keke's Breakfast Cafe compare to other restaurants in Sarasota?
Keke's Breakfast Cafe most recently scored 86 out of 100, which is higher than the Sarasota average of 81.
Has Keke's Breakfast Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Keke's Breakfast Cafe have averaged around two violations per visit across the recent 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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