Keller's Bar-B-Q Alt

280 S SR 434 #1047, Altamonte Springs, FL 32714 · Permanent Food Service · License 6903793

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Intermediate · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
4 intermediate (2 fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

16 violations found

First visitOct 5, 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.
16 violations found:
- 4 Intermediate
- 12 Basic
What the inspector cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Coleslaw in front reach in cooler more than 24 hours per employee . Operator dated.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided form to operator.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Dish machine chlorine
- 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.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour in container underneath prep table. Operator labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sugar and beans stored on the floor by smoker.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler on cooks line, handle of reach in cooler broken.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Smoker oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters,containers holding beans, container holding sugar and gaskets in reach in cooler.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo black containers on reach in prep table. Operator inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout entire back of the house.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Hole in ceiling tile above prep table.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout back of the house.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tank by soda station back of the house.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.