KEKE'S BREAKFAST CAFE

Name: KEKE'S BREAKFAST CAFE
Address: 10120 FORREST HILL BLVD #190, WELLINGTON, FL, 33414, US
Rating: 57.4

10120 FORREST HILL BLVD #190, WELLINGTON, FL 33414

License #6021126

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

57.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

July 16, 2026 · 1 finding · 1 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KEKE'S BREAKFAST CAFE in WELLINGTON currently holds an InspectFL Health Score of 57.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 18 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 July 16, 2026 shows 1 observation row: 1 critical, 0 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[03B-01-6] At steam table: cooked potatoes (118F - Hot Holding) As per operator, stored since 1 hour. Operator placed to reheat to 165+F.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of red peppers 28oz
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler unit: Raw shelled eggs in top portion of make table stored over bread in bottom portion of make table - no complete physical barrier between top and bottom. Operator corrected.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean pans stored on dirty rack at ware wash area.
[25-29-4] Single-use gloves not stored in a clean, protected location.
[35A-02-7] Live, small flying insects found. 4 flies observed flying around in kitchen; 1 of which landed on dirty pan with water.
[41-10-4] Toxic substance/chemical improperly stored. Liquid detergent bottle stored over liquid butter. Operator discarded.
[16-46-4] Old labels stuck to food containers after cleaning. Operator corrected.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soiled hat stored on top of shelf above waffle prep area. Manager removed.
[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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Advised operator to provide.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Cream cheese and portioned butter not discarded at the end of the 4-hour. Observed employee crack raw shelled eggs then used contaminate gloved hand to retrieve diced bell peppers and diced tomatoes from pan in flip top cooler; no glove change and no hand wash. See stop sale for diced tomatoes and peppers.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler beside steam table: cut lettuce (52F at 10:20am; 49F at 11:19am- Cooling); diced tomatoes (53F at 10:20am; 50F at 11:19am- Cooling); sliced tomatoes (51F at 10:20am; 48F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41F in a total of 4 hours. See stop Sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch beard guard on face then handled clean plates plated with food; no hand wash. Employee washed hands and removed plates from contaminated plates.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (126F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: cooked potatoes (68F at 9:25am; 67F at 10:10am- Ambient Cooling) As per operator, cooling since 7:45am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Observed employee place single service container on prep counter soiled with residue of raw shelled eggs to plate. Operator discarded single service container.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler beside steam table: cut lettuce (52F at 10:20am; 49F at 11:19am- Cooling); diced tomatoes (53F at 10:20am; 50F at 11:19am- Cooling); sliced tomatoes (51F at 10:20am; 48F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41F in a total of 4 hours. See stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near steam table: Cooked Bell peppers (53F - Cold Holding); Cheese (53F - Cold Holding); Raw shelled eggs (53F - Cold Holding); Cooked sausage (53F - Cold Holding) As per operator, items stored over night in cooler. Not prepped or portioned today. See stop Sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse