Keke's Breakfast Cafe
450 Durbin Pavillion Dr Ste E106, St Johns, FL 32259 · Permanent Food Service · License 6502315
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic (1 repeat)-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 visitRoutine inspection
- First visitSep 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. At cook line in bottom section of flip top reach-in cooler, tuna salad dated 8/24, 10 days prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
I At cook line in top section of flip top reach-in cooler, sausage (46°F - Cold Holding). Sausage in bag stored on top of containers. Employee stated he recently placed item in cooler.
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 on cook line cracked shell eggs then handled shredded cheese, utensils and plates without washing hands and changing gloves. Also, at dish area, employee handled dirty dishes then handled clean dishes without washing hands.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
At dish area, Triple Sink (sink & surface 1130/7.8). Manager deleted sanitizer to 700/4.3.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, employee filled container with water from handwash sink to make batter.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Establishment has 12 photocopied certificates.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
At cook line reach-in freezer, chicken at 43f.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line missing beard guard.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At kitchen back door, gap at bottom of door with outside light visible.
Repeat violation
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.