Keke's
Last inspected: Dec 15, 2025
43
Score
Keke's has been inspected seven times since 2022. Inspectors last stopped by on Dec 15, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
The most common issue across all inspections has been “employee cracked raw shell eggs”, showing up three times.
The city-wide average sits at 74, which Keke's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack a shelled egg, after cracking shelled egg employee opened reach in cooler and pulled out ready to eat peppers without changing gloves or washing hand. Managed educated employee on handwashing procedures. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of Rasberry Palaner dented at the seem and 1 can of Lucky Strawberry Glaze, dented at the seem, operator segregated all dented cans from other food items. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee set a sanitizer bucket on hand wash sink, educated employee on hand wash sink uses, employee removed bucket. **Corrected On-Site**
31A-11-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled bottle of soap not in original container, operator placed label on bottle. **Corrected On-Site**
41-21-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washer sink in server station blocked by chair, operator moved the chair **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table in food prep area. Operator relocated drink. **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 employee speaker, and phone on shelf above food prep table in food prep area. Operator removed all items from shelf. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic Pachela on cook line was chipped.
14-10-4
Basic - Garbage on the ground and/or pad around dumpster. Observed excessive cardboard and trash around dumpster area.
33-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed employee wet wiping cloth not in use on food prep table. Operator placed it in sanitizer bucket. **Corrected On-Site**
21-12-4
43
Jul 10, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects found. Observed 2 live flying insects in back of kitchen near prep table. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shelled eggs onto flat top grill then handled clean tongs to sausage links in warming table without removing gloves and washing hands. Manager coached employee on proper handwashing procedures. **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. On cook line in flip top reach in cooler, raw shelled egg (48F - Cold Holding). Trays of raw shelled eggs stocked above fill line of pan. Manager stated eggs were stocked at 7 am and removed trays of eggs over fill line and placed in bottom of reach in cooler to bring temperature down. **Corrective Action Taken**
03A-03-5
High Priority - Toxic substance/chemical improperly stored. On shelf above prep table, spray bottle of greaselift next to single use gloves. Manager removed spray bottle from shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Clean linens stored in improper location. On metal shelving unit next to mop sink, two open bags of cleaning towels stored on bottle shelf under chemicals. Manager removed towels and places in different location. **Corrected On-Site**
21-16-4
Basic - Current Hotel and Restaurant license not displayed. License currently displayed in frame next to front door expired June 1, 2025.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On metal shelving unit next to prep table, multiple plastic containers stacked before properly drying.
24-08-4
Basic - Floor, walls and/or ceiling soiled/has accumulation of debris. Floor on cook line under oven and fryer soiled with grease build up.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled.
23-03-4
43
Jan 28, 2025
Routine - Food
7 critical violations. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. On shelves with dry goods in kitchen 1 can of raspberry preserves dent on top of can.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shell eggs into a mixing bowl, stirred eggs with whisk only for that purpose and immediately handle clean spatula used for ready to eat foods without removing gloves and washing hands. manager coached employee on proper handwashing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Near shelves in dry storage 4 small flies flying around.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line bowl for raw eggs places over pan of ready to eat shredded cheese and ready to eat spinach. Egg bowl moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On cook line in flip top reach in cooler 22 raw eggs cracked in a pan. **Repeat Violation** **Admin Complaint**
01B-14-4
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. No time mark on butter located on cook line. Per cook butter temping 66F was out about an hour. Cooked voluntarily discarded. **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. On shelf with clean dishes in kitchen a spray bottle of stainless steel cleaner hanging on shelf. **Corrected On-Site**
41-10-4
Basic - Backflow device not located for convenient service or maintenance access. Vacuum breaker missing at the end of the splitter for mop sink faucet where no hose is attached. Manager states they will purchase preventer today. **Corrective Action Taken**
29-38-4
Basic - Garbage on the ground and/or pad around dumpster. On ground by shared dumpster outside of establishment.
33-19-4
Basic - Insect control device installed over food preparation area. Located over prep table.
35B-02-4
Basic - Missing drain plug at dumpster. Shared dumpster outside of establishment.
33-11-4
29
Jul 24, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
47
Mar 15, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Feb 1, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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. Employee on make line touched hair with bare hands then continued to make drink orders with washing hands in between tasks.
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (47F-49F - Cold Holding) in reach in cooler at end of make line with door slightly ajar, per manager romaine has been in cooler less then 2 hours, employee moved romaine to different cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg patties (128F-130F - Hot Holding) in steam table on make line, per employee eggs where heated and placed in table less then 30 minutes prior, employee put hot water in bottom of containers. **Corrective Action Taken**
03B-01-6
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 expired
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets under drink station in dining area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in coolers on make line.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored on make line counter next to coffee machine with employees making drink right next to sanitation bucket, manger moved sanitation bucket **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Sheet pan of bread and cookies in prep area, manager corrected during inspection. **Corrected On-Site**
08B-12-5
47
Aug 9, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Door to reach in cooler at far end of make line near dry storage area is separating, per manager they have a work order for the door. **Corrective Action Taken**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cabinet in drink station in lobby area.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Inside of dumpster enclosure.
33-19-4
86
Frequently Asked Questions
When was Keke's last inspected?
The most recent health inspection at Keke's on file is from Dec 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Keke's?
Across the inspection record, “employee cracked raw shell eggs” has been cited three times, more than any other issue at Keke's.
How does Keke's compare to other restaurants in Jacksonville?
Keke's most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Keke's inspection record improved over time?
No. Recent inspections at Keke's have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Keke's 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 inspected?
Based on the inspection history on file, Keke's is inspected around two times per year on average.
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