LIBRARY JV MANAGEMENT LLC & FOR ALL KIDS LLC
600 5 ST S, Saint Petersburg FL 33701 · 727-369-9969
Last inspected Aug 26, 2026 · 11 visits since September 2023
MAY 24
NOV 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 35 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear storage area by door leading to hallway not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in middle of bar heavily soiled with black substance.
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.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in middle of bar heavily soiled with black substance.
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.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in middle of bar heavily soiled with black substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary and chlorine test kit observed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ice scoop handle in contact with ice. In bar ice bin. The inspector moved the scoop off the ice.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from dish machine. Chef stocked the dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with pink and black mold like substance.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Pill bottle on shelf over cooler on cook line, removed
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
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
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Hand sink next to ice machine, replaced
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Chipped wood cutting boards on cook line
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Waste line missing at soda gun holster. Behind bar
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop cocoa on dry goods storage shelf.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens have built up food debris.
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.
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.
Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not properly labeled.
May 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes with no hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear storage area by door leading to hallway not landing on food or food contact surfaces.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with hard water and food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Manager removed.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle, Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 84 F.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area stored with food contact surface upright.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.