KEKE'S BREAKFAST CAFE
450 DURBIN PAVILLION DR STE E106, ST JOHNS, FL 32259
License #6502315
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KEKE'S BREAKFAST CAFE in ST JOHNS currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 2 major, 3 minor.
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What stands out in this inspection history
The latest inspection on September 2, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.
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What do locals think?
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Would you eat here?
KEKE'S BREAKFAST CAFE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [12A-27-4] 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.
- [31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, employee filled container with water from handwash sink to make batter.
- [53B-09-4] 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.
- [03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. At cook line reach-in freezer, chicken at 43f.
- [35B-01-4] 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.
- [01B-24-5] 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.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. I At cook line in top section of flip top reach-in cooler, sausage (46F - Cold Holding). Sausage in bag stored on top of containers. Employee stated he recently placed item in cooler.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. At dish area, Triple Sink (sink and surface 1130/7.8). Manager deleted sanitizer to 700/4.3.
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line missing beard guard.
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