Library Prep Kitchen
600 5 St S, St. Petersburg, FL 33701 · Catering · License 6215835
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
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Inspection history
1 inspection · 2 visitsFollow-up to an earlier routine inspection
- 3rd follow-up visitAug 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations 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.
During the callback inspection frozen vacuum sealed food items were observed stored inside the walk in freezer. 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. During callback on 6/19/2026 and 7/23/2026 information was provided for updating the HACCP application and adding the prep kitchen license.
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed stored inside walk in freezer: 3 vacuumed sealed bags of frozen Butter with Shallots and parsley dated 8/7/2026. 4 vacuumed sealed bags of frozen Demi glaze dated 7/25/2026. Container with vacuumed sealed frozen bags of tomato paste dated 6/26/2026. Previously discussed 48 hour exemption with the Chef during the callback inspection on 6/19/2026. Per Chef on duty, the special process is no longer being conducted.
- 2nd 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.
2 violations 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.
Follow-up, Jun 19, 2026More time given
Establishment has submitted a HACCP plan for license # 6217793. This license is the seating license, where the special processes are not being conducted. Discussed updating and submitting their plans to reflect the special process that is being conducted in their prep kitchen.
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
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 raw pork, raw beef, and raw chicken stored and frozen onsite. Discussed the 48 hour freezing exemption with the chef on duty and discussed the establishment must not conduct this process until their HACCP plan has been submitted and approved
Follow-up, Jun 19, 2026More time given
Establishment is conducting reduce oxygen packaging of raw meats. Sous V cooking is no longer being conducted. Talked to Supervisor on duty and it was discussed adding this license to their haccp plan that was originally submitted and it must reflect the process they are doing in that prep kitchen that holds the catering 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.