KEKE'S BREAKFAST CAFE

Name: KEKE'S BREAKFAST CAFE
Address: 6862 GULFPORT BLVD S, SOUTH PASADENA, FL, 33707, US
Rating: 90.9

6862 GULFPORT BLVD S, SOUTH PASADENA, FL 33707

License #6218011

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

90.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

KEKE'S BREAKFAST CAFE in SOUTH PASADENA currently holds an InspectFL Health Score of 90.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 23 total violations — 2 critical, 6 major, 15 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 December 5, 2025 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (47F - Cold Holding, retemped at 47F); sliced ham (50F - Cold Holding, retemped at. 42F); yogurt (46F - Cold Holding, retemped at 46F) Operator placed all items in walk in cooler to cool.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 113.5F
[51-11-4] Carbon dioxide tank not adequately secured near soda machines.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Griddle on prep table at end of cookline stored in close proximity to hand wash sink with no splash guard. Observed hand wash water splash onto prep table very close to griddle.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plates on drying rack stacked wet. Operator separated to dry.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink in employee restroom trickling water, not enough water pressure to properly wash hands.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -temp gauge on dish machine cracked and doesnt move.
[22-20-5] Accumulation of black/pink mold-like substance in the interior of the ice machine.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. -unwashed produce stored over diced onions in the walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on drying rack stored upright instead of inverted. Operator inverted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line prep cooler heavily grooved and stained
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in public and employee restrooms have no hot water, temped at 73F. Hand wash sinks throughout kitchen take long periods to produce hot water.

Community reaction

What do locals think?

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Community pulse