Kekes Breakfast Cafe
2206 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6022863
What drove the grade
Live, small flying insects found, approximately 4-5 flying insects buzzing around garbage cans by 2 compartment sink, approximately 20 in garbage can by dish washing area, 1 by triple sink, 1 in employee restroom.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (fixed before it reopened Oct 30, 1 repeat), 3 intermediate (fixed before it reopened Oct 30), 2 basic-22
- Emergency closure on Oct 29, reopened Oct 30Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Routine inspection
- Follow-up visitOct 30, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitOct 29, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw shell eggs over butter at lunch station cooler. Operator stored products properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee Cracking raw shell eggs, then wiped hands on clean wiping cloth, then picked up take out container without washing hands. Observed Employee Dipping bread into raw shell egg batter, Observed hand making direct contact with raw shell egg batter then picked up take out container without washing hands. Educated employees. Employees washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found, approximately 4-5 flying insects buzzing around garbage cans by 2 compartment sink, approximately 20 in garbage can by dish washing area, 1 by triple sink, 1 in employee restroom.
Advised operator to eliminate flying insects.
Roach activity present as evidenced by live roaches found approximately 6-7 live roaches crawling on wall under and above triple sink.
Advised operator to eliminate live roaches.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available at time of inspection.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed Water pitcher in hand sink at cook line by omelette station, rinsing pot in hand sink on cook line by lunch station cooler. Operator removed pitcher and pot from hand sinks.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed By server expo hand sink.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed Grooved cutting board at lunch station cooler, waffle station cutting board.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) Operator got fresh quaternary sanitizer, 400ppm.
Fixed on the spot
Earlier inspections 1
D69Routine inspection7 violations, 5 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
New dish machine is not installed at time of inspection. Per operator, all sanitation being conducted in triple sink.
More time given
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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, other than whole meat roast, hot held at less than 135°F.
link sausage (121°F - Hot Holding) Observed in steam table resting in a bowl, on top of a roasting pan. Advised operator to reheat sausage to 165+F. Advised operator to place sausage in direct contact with pan at steam table. Observed pancake batter with eggs 80°F hot holding , pooled raw shell eggs 73°F hot holding , waffle batter with milk 83°F hot holding. Products observed at ambient temperature on cook line. Per operator, products out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. Advised operator to place products on time control procedure.
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 for butter for toast in pan by toaster oven.
Per Operator, product out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 touched diced tomatoes with no hand wash, then another employee pulled from the same container of diced tomatoes to garnish avocado toast. Diced Tomatoes were served raw on avocado toast with no further cooking. Educated operator on proper hand washing procedures.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm. Unable to test machine due to new unit in process of being installed.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
4 way Splitter attached at mop sink. Advised operator to install vacuum breakers for hose connections not associated with chemical dispensers.
Repeat violationAdministrative complaint
Basic2
Code 08, Food protection and cross-contamination: Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Employee cracked raw shell eggs, then touched diced tomatoes with no hand wash, then another employee pulled from the same container of diced tomatoes to garnish avocado toast. Diced Tomatoes were served raw on avocado toast with no further cooking. Diced tomatoes contaminated by raw shell eggs. Advised operator to only use the diced tomatoes for cooking at or above 145°F for 15 seconds. Educated operator on proper hand washing procedures.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels stuck to food storage containers at clean dish rack.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.