LIBRARY JV MANAGEMENT LLC & FOR ALL KIDS LLC
600 5 ST S · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 2
01B-02-5High 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-02-5High 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.
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in middle of bar heavily soiled with black substance.
16-37-1Intermediate – 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**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
03G-50-1Intermediate – 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**
Basic 2
10-08-5Basic – Ice scoop handle in contact with ice. In bar ice bin. The inspector moved the scoop off the ice. **Corrected On-Site**
29-49-6Basic – Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
Inspector observations synchronized from DBPR on August 12, 2026 8:06 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.