Keke's Breakfast Cafe
7609 State Rd 7, Parkland, FL 33073 · Permanent Food Service · License 1626343
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection10 high priority (fixed before it reopened Oct 14), 2 intermediate (fixed before it reopened Oct 14), 3 basic-37
- Emergency closure on Oct 12, reopened Oct 14Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitOct 13, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At dishwashing area, approximately 10 small flying insects, landing on clean utensils equipment, walls and boxes of soda. At dishwashing area prep area, approximately 4 small flying insects, landing on clean utensils equipment, walls and boxes of soda. operator killed, removed and sanitized the area. At dining room- bar counter area -approximately 1 small flying insects landing on walls- operator killed, removed and sanitized the area.
Administrative complaint
- 1st follow-up visitOct 13, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At dishwashing area, approximately 10 small flying insects, landing on clean utensils equipment, walls and boxes of soda.
Administrative complaint
- First visitOct 12, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -Observed Tuna dated 10/5 in flip top cooler not used within seven days after preparation - see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed in flip top cooler cooked peppers (45°F - Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature due to service for approximately 15min. Operator placed in freezer to quick chill.
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.
-Observed French toast batter, pancake batter, and pooled eggs being held on time as a public heath control with no time mark-operator time mark for remaining three hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-Observed in walk in freezer raw beef patties not commercially packaged stored over ready to eat onion rings. Educated operator. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee cracked raw shell eggs and change gloves without washing their hands - educated operator- employee washed their hands properly.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
At expo station- Employee handled dirty dishes than Proceeded to wash their hands for approximately eight seconds then engage in handling clean utensils, and equipment-educated operator- employee washed their hands properly.
Employee dried hands on clothes/apron/soiled towel after washing.
At Ccookline area, employee handled, soiled wiping cloth, and then proceeded to prepare food for order without washing their hands -educated operator-employee wash their hands properly.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At Expo station -Employee touched her face and then proceeded to handle clean equipment and bottles of hot sauce without washing their hands -educated operator employee washed their hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Observed Employee pick up soiled equipment from floor. Employee proceeds to clean grill then handle ham from the flip top cooler and engaged in food preparation with out changing their gloves or washing their hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At dishwashing area, approximately 45 small flying insects, landing on clean utensils equipment, walls and boxes of soda. At dining room- bar counter area -approximately 3 small flying insects landing on walls.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- Observed Employee rinse dirty equipment in hand washing sink then placed equipment back into the flip top cooler and proceeded to prep diced strawberry's.
No paper towels or mechanical hand drying device provided at handwash sink.
- Observed at Handwashing sink near flat tops no paper towels.
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At cookline area- in use unwashed strawberries constantly one of actively being cut and portioned - educated operator- employee removed to be washed.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- Observed portion cups used as scoops in dry storage. Educated operator. Operator removed.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Observed All bathrooms with no covered trash cans.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.