Library JV Management LLC & for All Kids LLC
600 5 St S, St. Petersburg, FL 33701 · Permanent Food Service · License 6217793
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority, 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware dish machine in bar area tested at 0ppm. Chef tried to prime sanitizer numerous times and chlorine sanitizer still tested at 00ppm.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk and heavy cream in service reach-in-cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun in bar heavily soiled with mold like substance.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At hand washing sink in fry area. Chef replaced soap.
Fixed on the spot
Basic10
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on shelf next to ice machine. Chef put scoop in pan.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs on oven handle on cook line. Chef removed tongs from oven handle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf of cook line deli cooler. Employee discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in chicken breading on cook line. Chef removed cup from breading.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Grooves and cracked ends of cutting boards on cook line.
Equipment in poor repair.
Gasket on bottom door of reach-in-freezer in fry area cracked and torn.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Blue tape on clean metal pans on rack in dish area. Employee removed tape and rewashed metal pans.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Cooked on food debris in top convection oven at end of line and convection oven in fryer area.
Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom interior of bread reach-in-cooler soiled with food debris. Chef wiped out cooler.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans on rack in dish area.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 4th follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Verified the HACCP Plans and Process Waiver Status Report and observed seating license 6217793 Library JV Management LLC & For All Kids LLC submitting a HACCP plan for Vacuum sealing raw meats, with the status stating Pending operator reply. Catering license 6215835, Library Prep Kitchen is where the special process is being conducted. Discussed corresponding with OPQ and adding the prep kitchen to the plan. No vacuumed sealed food items observed during the callback.
More time given
- 3rd follow-up visitJul 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Chefs were provided information for special processes to update the contact info on the application and proceed with the approval process. No HACCP processes observed at time of callback inspection.
More time given
At the first visit
Observed the establishment doing special process of ROP of raw meats. The chef on duty also stated they are conducted sou vide cooking of raw chicken. Sou vide cooking was not observed during the inspection.
Follow-up, Apr 22, 2026More time given
Time extended violation 60 days from initial inspection on 4/14/2026
Follow-up, Jun 19, 2026More time given
Establishment has submitted their HACCP plan for Vacuum packaging raw meats. Discussed with the chef on duty the plans must reflect the special processes being conducted in this kitchen. The establishment has a prep kitchen where the special processes are being conducted. A HACCP has not been submitted for this license and a 30 day callback will be conducted to verify plans have been submitted for this license.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.