Keke's Breakfast Café
1401 Wp Ball Blvd, Sanford, FL 32771 · Permanent Food Service · License 6905199
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 9 basic (5 repeats); basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-"egg" reach-in cooler: shredded cheese 46°F and sliced cheese 48°F, per operator less than 4 hours, operator discarded
Fixed on the spotRepeat violation
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. -tested 2X, 10ppm, operator adjusted sanitizer line, retested 100ppm
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-inside of ice machine, operator wiped
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-handwash sink in employee unisex bathroom, operator restocked
Fixed on the spot
Basic9
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-reach-in freezer underneath sandwich press
Repeat violation
Duct tape used to repair nonfood-contact surface.
-ice machine
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Old labels stuck to food containers after cleaning.
-plastic containers on dish drying rack
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of ice machine -walk-in cooler green shelves
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-plastic containers on dish drying rack, operator separated
Fixed on the spotRepeat violation
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
-handwash sink in rear prep area, operator installed waste receptacle
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
-wall to right of kitchen exit door nearest to the employee unisex bathroom
Wall soiled with accumulated grease, food debris, and/or dust.
-wall behind dishwasher has an accumulation of black, mold-like substance
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.