Keke's
Last inspected: Mar 5, 2026
64
Score
Inspectors have visited Keke's nine times, with records going back to 2022. On Mar 5, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Keke's latest score of 64 falls below the Bradenton average of 83. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line reach in cooler cheese (55F - Cold Holding); raw shell eggs (57F - Cold Holding).educated Person in charge on cold holding foods.Person in charge stated that the product had been filled above the fill line for approximately 1 hour and placed both items below in the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Open dumpster lid.Person in charge closed lid.
33-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.observed in walk-in cooler ceiling vent soiled with mold like substance
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hoods soiled with grease.
23-03-4
64
Jul 18, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line cheese (52F - Cold Holding); cut tomatoes (50F - Cold Holding).Person in charge stated they had been in the reach in cooler for approximately 1 hour and place food back in the walk-in cooler . **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. See stop sale. Observe on service line butter on food prep table no time stamp. Person in charge voluntarily discarded.
03F-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed in reach in cooler on cooks line cooked turkey sausage date marked 7/11/25. Person in charge voluntarily discarded.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed on cooks line, an employee cracked raw shell eggs,touched food contact surface on plate with a cooked omelette on plate and failed to change gloves and wash hands after cracking raw shell eggs.Educated Person in charge on glove use and emailed Person in charge a copy of the handout.employee placed plate in soiled dish area,removed soiled gloves,washed hands and put on clean gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe on service line butter on food prep table no time stamp. Person in charge voluntarily discarded. observed in reach in cooler on cooks line cooked turkey sausage date marked 7/11/25. Person in charge voluntarily discarded. observed on cooks line, an employee cracked raw shell eggs,touched food contact surface on plate with a cooked omelette on plate and failed to change gloves and wash hands after cracking raw shell eggs.Educated Person in charge on glove use and emailed Person in charge a copy of the handout.employee placed plate in soiled dish area,removed soiled gloves,washed hands and put on clean gloves.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing.observed in back kitchen area soiled utensils in handwashing sink.Person in charge removed and washed sink. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish washing area food storage pans wet nesting. Person in charge separated pans. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site**
24-08-4
41
Jan 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish washing area food storage pans wet nesting. Person in charge separated pans. **Corrected On-Site**
24-08-4
Basic - Garbage on the ground and/or pad around dumpster.observed Garbage on pad around dumpster on south end of building. Person in charge cleaned up area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
86
Jul 16, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (49F - Cold Holding); Sliced Tomatoes (50F - Cold Holding); Cooked Chicken (48F - Cold Holding); Cheese (50F - Cold Holding); Ham (48F - Cold Holding) Person in charge stated the cooler was not working properly and called for repair. Person in charge stated that the food product had been in the refrigerator for approximately 1.5 hours. Person in charge moved all to another Reach in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-04: Raw ground Beef 41°F,Turkey 41°F,Sliced Tomatoes 41°F Ham 40°F Cheese 39°F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-04: **Time Extended**
53B-13-5
78
Dec 2, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (49F - Cold Holding); Sliced Tomatoes (50F - Cold Holding); Cooked Chicken (48F - Cold Holding); Cheese (50F - Cold Holding); Ham (48F - Cold Holding) Person in charge stated the cooler was not working properly and called for repair. Person in charge stated that the food product had been in the refrigerator for approximately 1.5 hours. Person in charge moved all to another Reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on multiple employees handling/ preparing food bracelets,watches and rings. **Warning**
13-07-4
Basic - Floor area(s) covered with standing water in dish room area. **Warning**
36-22-4
Basic - Ice buildup in walk-in freezer in main kitchen area. **Warning**
14-69-4
67
Jul 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area Walk in cooler gasket soiled with mold like substance.
23-03-4
86
Dec 14, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracked raw shell eggs, removed gloves and put on clean gloves and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler next to Handwashing sink in front kitchen area Cheese (53F - Cold Holding); Chicken (51F - Cold Holding); Ham (54F - Cold Holding); Tuna Salad (51F - Cold Holding). Educated Person in charge on cold holding food. Person in charge voluntarily discarded all food items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler next to Handwashing sink in front kitchen area Cheese (53F - Cold Holding); Chicken (51F - Cold Holding); Ham (54F - Cold Holding); Tuna Salad (51F - Cold Holding). Educated Person in charge on cold holding food. Person in charge voluntarily discarded all food items. **Warning**
03A-02-5
Basic - Observed,Garbage on the ground and/or pad around dumpster behind main building. **Warning**
33-19-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back area of kitchen inside soiled with mold like substance. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout main kitchen area Reach in cooler and Reach in freezer gaskets soiled with mold like substance. **Warning**
23-03-4
Basic - Observed Open dumpster lid behind main building. Person in charge closed dumpster lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Observed, in front kitchen area Wet wiping cloth not stored in sanitizing solution between uses. Person in charge removed wet wiping cloth. **Warning**
21-12-4
43
Aug 12, 2022
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Ice machine in back area of the main kitchen soiled with mold like substance. Person in charge had employee clean ice machine. **Corrected On-Site**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with jewelry and watches preparing and serving food.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over flat top soiled with a build up of grease.
23-03-4
86
Frequently Asked Questions
When was Keke's last inspected?
The most recent health inspection at Keke's on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Keke's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Keke's.
How does Keke's compare to other restaurants in Bradenton?
Keke's most recently scored 64 out of 100, which is lower than the Bradenton average of 83.
Has Keke's inspection record improved over time?
Results have been roughly steady. Inspections at Keke's have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Keke's 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 inspected?
Based on the inspection history on file, Keke's is inspected around three times per year on average.
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