Keke's
Last inspected: Apr 6, 2026
100
Score
Keke's appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Apr 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-26: No change **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed : the supply line for the chemical dispenser in the mop sink is spraying hot water. - From follow-up inspection 2026-01-26: No change **Time Extended**
29-11-4
82
Jan 23, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
39
Sep 3, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jan 30, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 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. Observed: on the cook line: staff with gloves on, touch apron and continue handling clean dishes, no glove change. Same staff member, after washing hands and applying gloves, touch glasses with gloves hands and continue working, no glove change. ALSO, on the wait station line, staff wearing gloves, touching handle to the walk-in cooler door to enter, touch glasses and continue working, no glove change. The manager addressed these events when she was alerted to them. **Corrective Action Taken**
12A-29-4
High Priority - Shell eggs are not clean. See stop sale. Observed: one shell egg on the cook line with foreign substance on the shell. Cook line staff removed the egg from the crate.
01B-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed chicken in a make table on the cook line, 46°. The chicken was prepared yesterday according to the cook. The chicken was then iced down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed: butter on the wait station line on time as a public health control, 4 hours. The label reads 8am, it is now after 12:00 and the butter was not discarded.
03F-01-5
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. Observed: batter for waffles and pancakes on the cook line, no time mark.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the tomato slicer blades and pusher head have dried food debris on them when stored on the end of the prep table. Staff moved to dish for a re-cleaning. **Corrective Action Taken* ALSO, the tea nozzles on the wait station line have build up. This item **Repeat Violation**
22-02-4
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. Observed 1 expired employee training for a current employee.
53B-14-5
39
Aug 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ Observed: no Certified Food Manager with four + food employees working. - From follow-up inspection 2024-08-28: Christi-has signed up for training with Always safe. **Time Extended** **Corrective Action Taken**
53A-05-6
90
Aug 26, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: 0 ppm for chlorine when testing the dish wash machine.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line, first cold table: slice cheese 46, shell eggs Ambient air temperature 58, whipped butter 50°. ALSO, on the far end make table, cream cheese pack 46°. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed: lack of a plan available for review. One was emailed. This was posted after printing. **Corrected On-Site**
11-27-4
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/ Observed: Christi not Certified Food Manager trained within 30 days of being a manager, per Christi.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the shroud for the ice maker is soiled. ALSO, the tea nozzles have build up.
22-02-4
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/ Observed: no Certified Food Manager with four + food employees working.
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: no proof of employee training available for review. **Warning**
53B-01-5
Basic - Water draining onto floor surface. Observed: the vent in the walk-in cooler drips on the floor.
29-03-4
Basic - Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review. One was obtained from Corporate and posted. **Corrected On-Site**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a whisk in 73° water on the cook line.
10-07-4
Basic - No copy of latest inspection report available. Observed: the last inspection is not available for review.
51-18-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the red sanitizer bucket in use on the floor at the beginning of the cook line.
21-44-1
35
Jan 31, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-31: 1st reach-in cooler on the cook line Slice cheese 41, cut tomato 42, ***cooked mushrooms 45, cooked cubed chicken 47***, shred cheese in the corner 40, 39. Ice bags were added to the mushrooms and the chicken **Admin Complaint**
03A-02-5
86
Jan 26, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the first cold make table on the cook line : pre cooked chicken 47, cooked mushrooms 52, slice cheese 47, cut tomato 44. Per Garrett, the breaker sometimes flips due to possibly the toaster on that circuit. The breaker had already been turned back on. ALSO, cream cheese packs 74F, these were set out 1.5 hours ago to warm up for service. Theses were moved to a time stamp item. I ALSO, in the corner cold make table, shred cheese 51F. This container was moved to the walk-in freezer. **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 and the time removed from temperature control cannot be determined. Observed: multiple items on the cook line lacking time marks for time as a public health control. Time stickers were adjusted and added. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed the clean up plan calls for chlorine, there is none on site today. It was ordered and is scheduled to be on the truck tomorrow. **Corrective Action Taken**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 1 drink on the first prep area on the cook line. This was placed in the speed rail. **Corrected On-Site** **Repeat Violation**
12B-07-4
64
Oct 9, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed: at the dish pit, the pre rinse hose hangs below flood rim. The end of the hose was attached to the hook. The metal cover for the hose is in disrepair, plastic hose is visible. **Corrective Action Taken**
29-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tomato's cut yesterday, 46F in the first reach-in cooler with a flip top. An ice bag was added, dropped to 42F. **Corrected On-Site**
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 was not written anywhere. Observed: waffle batter make about 7 am, no time mark. The container was replaced with fresh batter with a time sticker. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the second cook line hand wash sink. Paper towels were added. **Corrected On-Site**
31B-02-4
Basic - Cooling food not having overhead protection. Observed: in the walk-in cooler, cooked mushrooms cooling, no overhead protection.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink on the reach-in cooler with a prep top. The drink was discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: 2 backpacks stored over potatoes and silver ware. Both were moved to the employee area. **Corrected On-Site**
40-06-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the second hand wash sink in the cook line draining slow. The paper towel pieces were removed. **Corrected On-Site**
29-20-5
47
Jun 26, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
78
Jan 19, 2023
Complaint Partial
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Dec 29, 2022
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap in dispenser in men's public restroom. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and shelves on cook line. Manager removed drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in Reach in Cooler at cook line/ **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomatoes)stored above ready to eat food items (Pesto Sauce)in Walk-in Cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking water filter above mop sink.
29-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed broken tile cove molding in kitchen.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers on the clean ware rack that were not properly air dried - wet nesting. Manager placed wet items back to wash. **Corrected On-Site**
24-08-4
67
Sep 2, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Keke's last inspected?
The most recent health inspection at Keke's on file is from Apr 6, 2026. The public record contains 14 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 Gainesville?
Keke's most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Keke's inspection record improved over time?
Results have been roughly steady. Inspections at Keke's have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Keke's 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 inspected?
Based on the inspection history on file, Keke's is inspected around four times per year on average.
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