KEKE'S BREAKFAST CAFE

Name: KEKE'S BREAKFAST CAFE
Address: 11430 S US HWY 301, RIVERVIEW, FL, 33569, US
Rating: 37.7

11430 S US HWY 301, RIVERVIEW, FL 33569

License #3918070

☕ Café/Breakfast ℹ️

37.7 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KEKE'S BREAKFAST CAFE in RIVERVIEW currently holds an InspectFL Health Score of 37.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 99 total violations — 20 critical, 17 major, 62 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 11, 2026 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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KEKE'S BREAKFAST CAFE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, manager cleaned at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks phone drinks above reach in cooler, removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.
[08B-38-4] Food stored on floor. Boxes of food items on floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of sugar not labeled. Manager labeled at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in tuna in reach in cooler.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on grill.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
[14-38-4] Food storage container/container lid cracked or broken. Grits container lid cracked.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf with waffle mix.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket tested 0 ppm lactic acid, manager remade tested 1875 lactic acid.
[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. Dish machine tested 10ppm chlorine, employee primed tested 50 ppm chlorine.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch toast with bare hands.
[35A-02-7] Live, small flying insects found 2 flies in kitchen.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna in reach in cooler date marked 10/3.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna in reach in cooler date marked 10/3.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham lunch meat 60 F, American cheese 50 F, turkey lunch meat 49 F in prep cooler near reach in freezer. Discussed placing items on ice.
[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. Butter held on time not time marked. Employee states butter been there since 7:30am.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 129 F- retemp 140 F, potatoes 126 F in steam table. Employee began reheating grits and making new potatoes.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in pepper, operator removed at time of inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor near dump sink. Manager removed and sanitized area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, manager removed at time of inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to reach in freezer.
[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. Dish machine tested 0 ppm, employee primed tested 50 ppm. Chlorine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves for food prep without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 45 F- retemp 40 F, cheese 45 F- retemp 41 F, cut lettuce 44 F- retemp 40 F, cut tomatoes 45 F- retemp 41 F , tuna 46 F- retemp 43 F in reach in cooler on cook line next to reach in freezer. Operator placed in walk in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles hanging over potatoes, operator removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting boards on cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle inside of pecans. Operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf. Operator removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry storage shelf, employee removed at time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint. Employee put on hat at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[08B-38-4] Food stored on floor. Soda boxes on floor, operator removed at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees change gloves from working with raw food and not wash hands between. Discussed proper hand washing procedures.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee crack raw shell eggs and grabbed clean plate without washing hands between.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45 F in reach in cooler on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Donna

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, operator cleaned at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection.
[33-11-4] Missing drain plug at dumpster.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in dish area.
[33-16-4] Open dumpster lid.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 69 F, Cheese 44 F in reach in cooler on cook line. Operator placed in walk in cooler at time of inspection.
[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. No time mark for butter held on time. Operator time marked at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips for sanitizer buckets.
[53B-01-5] 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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in office storage.