Keke's Breakfast Cafe
2310 Gunn Hwy, Odessa, FL 33556 · Permanent Food Service · License 3919358
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 intermediate, 1 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
Waffles mix on cook line no date mark in 4 hours plan, operator marked the time correctly.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer spray bottle on shelf with Single serving containers in waiting station. Operator removed it Sanitizer bucket on floor , operator put it in double backer.
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained on fruit cooler in cook line.
Basic1
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife is between cooler flipping doors in cook line, operator removed the knife.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.