Keke's Breakfast Cafe
5054 W Atlantic Ave, Delray Beach, FL 33484 · Permanent Food Service · License 6023067
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. flip top #2 sliced cheese (55°F - Cold Holding); shredded cheese (51°F - Cold Holding); sliced pepper jack cheese (53°F - Cold Holding); tuna (45°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection4 high priority (2 fixed by the Nov 5 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-23
- Administrative complaint on Nov 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
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 visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time givenFixed on the spot
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. flip top #2 sliced cheese (55°F - Cold Holding); shredded cheese (51°F - Cold Holding); sliced pepper jack cheese (53°F - Cold Holding); tuna (45°F - Cold Holding). Unknown time out of temperature Operator states items have been in unit overnight. Items not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. flip top #2 sliced cheese (55°F - Cold Holding); shredded cheese (51°F - Cold Holding); sliced pepper jack cheese (53°F - Cold Holding); tuna (45°F - Cold Holding).
Unknown time out of temperature Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale flip top #3 feta cheese (46°F - Cold Holding) item being held in corner of unit. Operator states temperature taken approximately 2.5 hours ago at 41°F or below. Instructed operator to reposition feta cheese in middle of unit. Retook temperature at 41°F
Repeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee handling ready to eat toasted bread with bare hands. Discussed with employee and operator and employee put on gloves
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dish washer handling soiled dishes to be placed in dishwasher and then proceeded to remove clean dishes from dish washer without washing hands. Operator instructed employee to wash hands, re wash dishes
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds butter at room temperature for 4 hours, item time marked for 4 hours. Operator unable to provide written plan. Provided written plan for operator. Operator completed at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Four provided approximately 15 employees employed
Basic4
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on top of ice machine. Operator removed and sanitized placed in holder.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old date markings on clean containers on storage shelf.
Old food stuck to clean dishware/utensils.
Observed food debris on clean containers. Observed food debris on clean containers on storage rack. Operator removed to be sanitized .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at drawers under flat tops.
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.
- Stop sale
- An order that the food can’t be sold or served.