Keke's Breakfast Cafe
1385 W Palmetto Park Rd, Boca Raton, FL 33486 · Permanent Food Service · License 6021992
What drove the grade
1 Live, small flying insect found in kitchen on wall behind ware washing equipment.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 1 basic-32
- Administrative complaint on Jul 16, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach in cooler(s); yogurt (40°F - Cold Holding); portioned sliced turkey (41°F - Cold Holding); sliced provolone (50°F - Cold Holding); cream cheese (44°F - Cold Holding); Operator stated items not prepared or portioned today, held in cooler(s) for less than 2 hours moved cream cheese and provolone to walk-in cooler.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach in cooler(s); cream cheese (63°F - Cold Holding); yogurt (45°F - Cold Holding); portioned sliced turkey (46°F - Cold Holding); sliced provolone (45°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) for less than 2 hours moved to walk-in cooler.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked sausage (108°F - Hot Holding). Operator stated sausage cooked prior to being held for 1 hour, reheated to 179°F to be held at 135°F or above.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from office after handling paperwork/binders/office equipment & supplies then put on gloves and prepared/plated French toast for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs then handled clean equipment, clean utensils and ready to eat omelette ingredients without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insect found in kitchen on wall behind ware washing equipment.
Advised Operator to eliminate live, small flying insect, cleaned/sanitize wall.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening.
Operator applied appropriate date.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Hand washing sink blocked by multiple large boxes. Operator moved boxes, unblocked hand washing sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach in kitchen on floor outside of office. Operator removed/cleaned floor.
Fixed on the spot
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.