LIBRARY PREP KITCHEN
600 5 ST S, Saint Petersburg FL 33701 · 727-369-9969
Last inspected Aug 26, 2026 · 9 visits since September 2023
SEP 23
JUN 25
OCT 25
APR 26
▼ IMPROVING
4 inspections trending up, 27 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area 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
9 visits, newest first
Aug 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
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 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
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 Intermediate1 Basic
Show 2 findings ▾
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.
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 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
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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
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.
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 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
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary 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.
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 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
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in prep kitchen area testing at 0 PPM. The chef noticed the chemical wasn't feeding through the line. Sanitizer bucket was replenish with quaternary testing at 200 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. An opener blade soiled with dried food debris in prep area.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with buildup.
Jan 9, 2024Call 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.
Dec 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Employee with no hair restraint while engaging in food preparation. Employee engaged in portioning out burgers with no hair restraint or beard guard.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in curbed mop sink.
Working containers of food removed from original container not identified by common name. Containers of flour and corn meal removed from original containers and not labeled properly. Manager labeled items.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Can of sliced pumpkin, 106 ounces, dented at the seams and not segregated in dry goods storage area.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces.
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Damaged/spoiled/recalled food not properly segregated. Can of sliced pumpkin, 106 ounces, dented at the seams and not segregated in dry goods storage area.
Employee with no hair restraint while engaging in food preparation. Employee engaged in portioning out burgers with no hair restraint or beard guard.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in curbed mop sink.
Working containers of food removed from original container not identified by common name. Containers of flour and corn meal removed from original containers and not labeled properly. Manager labeled items.
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.