LIBRARY JV MANAGEMENT LLC & FOR ALL KIDS LLC
LIBRARY JV MANAGEMENT LLC & FOR ALL KIDS LLC maintains a 2.7/5 food safety rating based on 6 health department inspections in ST. PETERSBURG. Food safety practices have remained consistent.
Last inspection: 2 days ago · 6 reports on file
600 5 ST S
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
All Inspection Reports
4/14/2026· 2d ago
Visit ID: 13540663
Follow-up Inspection Required2 high, 4 int, 2 basic
- 10-08-5:Basic - Ice scoop handle in contact with ice. In bar ice bin. The inspector moved the scoop off the ice. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomato (55F - Cold Holding); cooked chicken in portion bags (61 F - Cold Holding); Sliced ham in portion bags (65F - Cold Holding); Whipped feta (65F - Cold Holding); Feta cheese cubes (58F - Cold Holding) Ambient thermometer inside the cooler was reading at 50 degrees. Could not determine how long the food items been out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in reach in deli cooler across from grill: sliced tomato (55F - Cold Holding); cooked chicken in portion bags (61 F - Cold Holding); Sliced ham in portion bags (65F - Cold Holding); Whipped feta (65F - Cold Holding); Feta cheese cubes (58F - Cold Holding) Ambient thermometer inside the cooler was reading at 50 degrees. Could not determine how long the food items been out of temperature. Stop sale was issued. Food items stored inside reach in cooler across from flat top: mozzarella balls (47F - Cold Holding); pico (48F - Cold Holding); feta cheese crumbles (46F - Cold Holding) Food items were voluntarily discard.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in middle of bar heavily soiled with black substance.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary and chlorine test kit observed. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03G-50-1:Intermediate - 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. 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. Warning
10/6/2025· 6mo ago
Visit ID: 10898419
Met Inspection Standards2 high, 3 int, 1 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with pink and black mold like substance. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink Quaternary sanitizer testing at 0 PPM. The chef noticed that the chemical dispenser might not be dispenser the correct amount of chemical. Three compartment sink was manually set up with quaternary sanitizer and the chemical is now testing at 200 PPM. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket in dish area testing at 500+ PPM. Sanitizer bucket was replenish and quaternary sanitizer is now testing at 200 PPM. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from dish machine. Chef stocked the dispenser. Corrected On-Site
4/15/2025· 1y ago
Visit ID: 10729985
Met Inspection Standards4 high, 2 int, 4 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Chipped wood cutting boards on cook line
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
- 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
- 41-07-4:High Priority - Container of medicine improperly stored. Pill bottle on shelf over cooler on cook line, removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged raw pork over cheese board on speed rack in walk in cooler, order corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler - fish spread (50F - Cold Holding), staff adjusted cooler temp **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - butter (120F - Hot Holding), placed in front of grill to reheat **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink next to ice machine, replaced Corrected On-Site
2/13/2025· 1y 2mo ago
Visit ID: 10729489
Met Inspection Standards- N/A:No Violations Were Observed
11/25/2024· 1y 4mo ago
Visit ID: 8729572
Follow-up Inspection Required1 int, 8 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop cocoa on dry goods storage shelf. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and jacket stored on potatoes in dry goods storage area. Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens have built up food debris. Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Reduced oxygen packaging of beef has date mark, but no time mark. Warning
- 03G-54-1:Basic - 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. Establishment is using reduced oxygen packaging of beef and dated label states 11/22/2024. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not properly labeled. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Warning
5/30/2024· 1y 10mo ago
Visit ID: 8603290
Met Inspection Standards- N/A:No Violations Were Observed