Kekes Breakfast Cafe
2427 SW 27th Ave, Ocala, FL 34471 · Permanent Food Service · License 5203067
What drove the grade
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 8 complaint inspection1 high priority (fixed on the spot), 6 basic (3 repeats)-12
- Safety score88
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 visitSep 8, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. One employee pulled up pants with gloved hands, then proceeded to handle toast with the same gloved hands without washing hands and putting on new gloves. 2. One employee pulled up pants, then patted an employee on the shoulder, then handled utensils at the cookline without washing hands. Manager had employee wash hands and putting on new gloves in both occurrences.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee in server station handling food with watch on wrist.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Wire shelving at end of cookline soiled with food debris. 2. Area around nozzles of fountain machine in server station soiled with mold-like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from hood onto floor at cookline. Manager stated maintenance is scheduled to arrive today to fix it.
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing from small dumpster behind restaurant.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor at far end of cookline and near mop sink in back of kitchen.
Unclean building components, attachments or fixtures.
1. Floor at cookline soiled with food debris. 2. Floor below shelving near back door of kitchen soiled with dirt and/or debris.
Earlier inspections 1
Licensing inspection7 violations, 3 high priority No follow-up needed
- First visitSep 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside top of refrigerated make-table: yogurt (53°F - Cold Holding). An employee stated the yogurt was placed into this cooler from the walk-in cooler approximately two hours prior, then moved the yogurt to a freezer to rapidly cool it to 41°F.
Fixed on the spot
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.
Raw pooled eggs (French toast mix) on cart at cookline indicated as being held using Time as a Public Health Control by manager. The pooled eggs have no time marking. An employee stated the eggs have been held at room temperature for 15 minutes and added the proper time mark during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dish machine chlorine 0ppm. The dish machine has been in-use today. The manager primed the sanitizer, then chlorine 50ppm. Inspector instructed manager to sanitize all dishes that have been sanitized using the dishwasher machine today. An employee began sanitizing dishes during this inspection.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink at end of server station. An employee replenished the towels during this inspection.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Wire shelving at end of cookline soiled with food debris. 2. Area around lemonade nozzle at fountain machine in server station soiled with mold-like substance.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water dripping from hood onto floor at cookline.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing from small dumpster behind establishment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.