KEKE'S BREAKFAST CAFE

Name: KEKE'S BREAKFAST CAFE
Address: 2310 GUNN HWY, ODESSA, FL, 33556, US
Rating: 74.4

2310 GUNN HWY, ODESSA, FL 33556

License #3919358

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KEKE'S BREAKFAST CAFE in ODESSA currently holds an InspectFL Health Score of 74.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 5 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 included 3 critical violations, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Plastic container wet and nesting on clean dish shelf. Operator removed it to air dry
[41-10-4] Toxic substance/chemical improperly stored. Sanitary bucket on floor, operator stacked double bucket
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen
[03F-02-5] 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. Waffle batter no time mark, operator stated that is been there within 1 hour, operator marked the time correctly
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table in prep area and wait station, operator removed it.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened bottle milk no date marked in vertical reach in cooler in wait station. Operator marked it correctly
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink in prep area, operator refilled it

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding) second temperature 41F , shredded cheese (50F - Cold Holding) second temperature 39F sliced cheese (48F - Cold Holding) at 10am prepped. Second temperature 39F
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cooke touched raw sausage then touched cooked potatoes and clean plate without washing hands. Manager told him washed his hands properly immediately.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager gave him hair net to ware
[35A-02-7] Live, small flying insects found 1 live fly in kitchen area.
[21-08-4] Wiping cloth Sink and Surface Cleaner Lactic Acid compound sanitizing solution not at proper minimum strength. Tested less than 704ppm minimum required strength per manufacturer. Operator set up sanitizer with chlorine instead, tested 100ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee packs on shelves above potatoes in dry storage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler in kitchen grooved and no longer cleanable.
[22-41-4] 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. Run DM a few times and text 0 ppm. Manager called service and reset DM on sit. Finally test 50ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Food plastic containers wet and nest. Manager set them side ways on dish racks to air dry
[31A-09-4] Handwash sink not accessible for employee use at all times. A cart in front of hand wash sink in dishwasher area blocked for using, operator removed

Community reaction

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Community pulse