Kekes Breakfast Cafe
2435 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508610
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 10 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-employee changed gloves but did not wash hands after handling raw bacon and going to ready to eat food. Educated operator, employee washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-commercially processed frozen cooked portioned chicken, thawed yesterday, operator dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cook line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-scrub pad in hand sink on cook line -ice in hand sink on front line Operator coached employees on hand sinks being for hand washing only.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
-observed parsley on expo line in container with tags still on
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
-between coolers on cook line, operator removed to a bucket of sanitizer water. Coached operator in use utensils are not to be stored in sanitizer water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
-employee in dish area ate a hard boiled egg around clean equipment.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-fruit make table on line
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board on front line, operator removed.
Fixed on the spot
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
-dish room, operator placed in soiled bin
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
-cook line, back line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-plastic containers on back line
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink on front line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-by triple sink
Earlier inspections 1
Licensing inspection8 violations No follow-up needed
- First visitAug 31, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-shelves in walk in cooler
Basic7
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
-cook cut banana with peel still on and not washed. Educate operator and employees
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
-pan on rack in dish area, operator returned pan to dirty dish area.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-speed rack in walk in coolers
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
-vent is heavily leaking in walk in cooler onto floor, operator placed bucket underneath to catch drainage
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
-new dish machine drain pipe does not fit properly over the drain and is draining water directly onto the floor. Technician is coming to replace pipe. Operator placed bus tub under drain to catch water.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in dish area.
Light not functioning under hood suppression system.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.