KEKE'S BREAKFAST CAFE

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 General Manager Jayden R. promoted in May without a food manager certification. The certification test is scheduled for November 10th, 2025. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at end of cook line near dry storage racks with a trash can blocking the handwash sink. Operator moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of the cook line near the dry storage racks. Operator placed paper towels. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dinning room and without washing hands servers are handling clean plates of customer food. Discussed with operator employees washed hands. Corrected On-Site

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 egg mixture and pancake batter. Operator time marked. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb under hand wash sink in cook line area.

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. Jovon

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Pot in rear dish area hand sink. Operator removed Corrected On-Site

Basic - Open dumpster lid. Operator closed shared dumpsterCorrected On-Site Corrected On-Site

Basic - Stored food not covered. Chicken tenders in cooks Line Reach-in-Cooler removed from original packaging, stored uncovered

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. On French toast batter. Operator states batter was made at 8:00am, operator time marked batter. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps French toast batter and pancake batter on time, lacking paperwork for TPHC. Provided operator with packet.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area upon my entrance into kitchen. Employee threw food away and washed hand's immediately. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored on shelf above g,asses and unwashed potatoes. Operator moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan guards

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated staff regarding proper handwashing Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:10 am French toasts batter (76F - Cold Holding); cream cheese (70F) food was pot on ice 10:10 amFrench toasts batter (40F - Cold Holding); cream cheese (40F) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored.oven cleaner in front ice machine operator removed toxic chemicals from the top of the ice machine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Gallon containers in hand washing sink . On cooks line. Operator educated staff regarding the use of hand sink and proper handwashing and to not block the hand sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Server apron in top of ice machine. Operator removed a bunch from the top inside of the ice machine Corrected On-Site

Basic - Equipment and/or utensils in chilled room not cleaned at the frequency required based on the temperature of the room. Floor in the walk in cooler

Basic - Soiled dry wiping cloth in use. Operator have Cooks put the cook towels and sanitizer bucket and taken off the counter on the cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked with trash can, sponge in sink. Manager relocated trash can and removed sponge Corrected On-Site Repeat Violation

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/

Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles on storage rack next to beverage station

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine gauge reading 110°F through wash and rinse cycle. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on soufflé cups in back storage area. Manager relocated jackets. Corrected On-Site

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in ricin kitchen area. Manager removed Corrected On-Site

Basic - Soiled dry wiping cloth in use. Next to prep sink in front beverage station. Employee removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator picked up souffle cup from floor, removed gloves but did not wash hand before putting on new gloves, discussed with manager on duty and staff, operator washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - Swiss cheese (58°F - Cold Holding); provolone (58°F - Cold Holding); moved to walk in cooler Swiss cheese down to 41° at end of inspection operator discarded provolone Corrective Action Taken

Intermediate - Food-contact surface stained. White cut board stained

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by floor cleaner mop, operator moved Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 115, manager called for repair Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans

Basic - No handwashing sign provided at a hand sink used by food employees. In men's or ladies rooms

Basic - Old labels stuck to food containers after cleaning. On plastic pans

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, operator moved Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. On shelf on cook line, operator turned handles up Corrected On-Site