Keke's Breakfast Cafe
10120 Forrest Hill Blvd #190, Wellington, FL 33414 · Permanent Food Service · License 6021126
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection13 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 7 basic; all violations together cost 70 at most-70
- Administrative complaint on Jul 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
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 16, 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.
1 violation 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, other than whole meat roast, hot held at less than 135°F.
At steam table: cooked potatoes (118°F - Hot Holding) As per operator, stored since 1 hour. Operator placed to reheat to 165+F.
Fixed on the spot
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 dented can of red peppers 28oz
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At flip top cooler beside steam table: cut lettuce (52°F at 10:20am; 49°F at 11:19am- Cooling); diced tomatoes (53°F at 10:20am; 50°F at 11:19am- Cooling); sliced tomatoes (51°F at 10:20am; 48°F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41°F in a total of 4 hours. See stop Sale. Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler near steam table: Cooked Bell peppers (53°F - Cold Holding); Cheese (53°F - Cold Holding); Raw shelled eggs (53°F - Cold Holding); Cooked sausage (53°F - Cold Holding) As per operator, items stored over night in cooler. Not prepped or portioned today. See stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Cream cheese and portioned butter not discarded at the end of the 4-hour. Observed employee crack raw shelled eggs then used contaminate gloved hand to retrieve diced bell peppers and diced tomatoes from pan in flip top cooler; no glove change and no hand wash. See stop sale for diced tomatoes and peppers.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At shelf above flip top cooler: cream cheese (68°F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator placed item on time control for time remaining. At flip top cooler near steam table: Cooked Bell peppers (53°F - Cold Holding); Cheese (53°F - Cold Holding); Raw shelled eggs (53°F - Cold Holding); Cooked sausage (53°F - Cold Holding) As per operator, items stored over night in cooler. Not prepped or portioned today. See stop Sale.
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 potatoes (126°F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165°F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At flip top cooler beside steam table: cut lettuce (52°F at 10:20am; 49°F at 11:19am- Cooling); diced tomatoes (53°F at 10:20am; 50°F at 11:19am- Cooling); sliced tomatoes (51°F at 10:20am; 48°F at 11:19am- Cooling) As per operator, all items portioned and cooling since 7am. Products did not cool to 41°F in a total of 4 hours. See stop Sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour.
See stop sale. Cream cheese and portioned butter not discarded at the end of the 4-hour.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
At flip top cooler unit: Raw shelled eggs in top portion of make table stored over bread in bottom portion of make table - no complete physical barrier between top and bottom. Operator corrected.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee crack raw shelled eggs then used contaminate gloved hand to retrieve diced bell peppers and diced tomatoes from pan in flip top cooler; no glove change and no hand wash. See stop sale for diced tomatoes and peppers. Observed employee crack raw shelled eggs then handled clean stove knob then clean plate; no hand wash. Employees washed hands. Advised operator to clean and sanitize stove knob and clean plate.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch beard guard on face then handled clean plates plated with food; no hand wash. Employee washed hands and removed plates from contaminated plates.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Advised operator to provide.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 flies observed flying around in kitchen; 1 of which landed on dirty pan with water.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Liquid detergent bottle stored over liquid butter. Operator discarded.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At flip top cooler: cooked potatoes (68°F at 9:25am; 67°F at 10:10am- Ambient Cooling) As per operator, cooling since 7:45am. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Operator moved to quick chill.
Fixed on the spot
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Portioned Butter; pancake and waffle batters; French toast batter time marked but no written procedures available for use of time as a public health control. Operator printed document to complete.
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.
Basic7
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Operator corrected.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean whisk stored on dirty rack at dry storage area at cook line.
Cleaned and sanitized equipment or utensils not properly stored.
Clean pans stored on dirty rack at ware wash area.
Clean knives stored between equipment and wall.
Operator corrected.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Observed employee place single service container on prep counter soiled with residue of raw shelled eggs to plate. Operator discarded single service container.
Fixed on the spot
Single-use gloves not stored in a clean, protected location.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee soiled hat stored on top of shelf above waffle prep area. Manager removed.
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.
- Stop sale
- An order that the food can’t be sold or served.
- 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.