Keke's Breakfast Cafe

2209 E Semoran Blvd, Apopka, FL 32703 · Permanent Food Service · License 5814302

A
Grade A
Safety score 92 of 100
Latest visit: Jul 14, 2026

What drove the grade

Handwash sink not accessible for employee use at all times.Intermediate, repeat · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 14 routine inspection
    1 intermediate (1 repeat), 3 basic (1 repeat)
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitJul 14, 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:

    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Hand sink on cooks line by ice machine is blocked by garbage can and sanitizer bucket

      Repeat violation

    Basic3

    • Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

      Handle to scoop is inside diced potatoes in low boy

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.

      Lids at hot well on top of both grits is cracked Several full size pans on clean rack are cracked/broken

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      Several containers on clean rack has old labels

      Repeat violation

    Official report, on the Florida DBPR website

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.

Most cited

In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Handwash sinks and supplies1