KEKE'S INC.

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hoods soiled with grease.

Basic - Open dumpster lid.Person in charge closed lid.

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

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.

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

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.

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

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.

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

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

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

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

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in main kitchen area by grill reach in cooler 5 raw Shell eggs with cracks. Person in charge discarded shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill in main kitchen area Cheese (52F - Cold Holding); Ham (51F - Cold Holding) Person in charge stated the product had been in the cooler for approximately 1 hour and placed it in the walk in cooler. RepeatViolation As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard and washed hands. Corrected On-Site

Basic - Floor area covered with standing water in dishwasher area. Person in charge mopped floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Garbage on pad around dumpster on south end of building.

Basic - 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

Basic - Open dumpster lid. Person in charge closed lid

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

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

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.

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.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2022-12-15: Time Extended

High Priority - - From initial inspection : 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 - From follow-up inspection 2022-12-15: Reach in cooler not operating they have a service call today. Time Extended

High Priority - - From initial inspection : 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 - From follow-up inspection 2022-12-15: Reach in cooler not operating they have a service call today. Time Extended

Basic - - From initial inspection : Basic - Observed,Garbage on the ground and/or pad around dumpster behind main building. Warning - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : 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 - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Observed Open dumpster lid behind main building. Person in charge closed dumpster lid. Corrected On-Site Warning - From follow-up inspection 2022-12-15: Time Extended

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

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.

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.