LIBRARY PREP KITCHEN
600 5 ST S · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
2 full violation description(s) documented by the inspector during this visit.
Intermediate 1
03G-50-1Intermediate – – From initial inspection : 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. **Warning** – From follow-up inspection 2026-06-19: 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. **Time Extended** – From follow-up inspection 2026-07-23: 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. **Time Extended** – From follow-up inspection 2026-08-26: 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 and 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. **Admin Complaint**
Basic 1
03G-54-1Basic – – From initial inspection : 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. 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 **Warning** – From follow-up inspection 2026-06-19: 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. **Time Extended** – From follow-up inspection 2026-07-23: 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. **Time Extended** – From follow-up inspection 2026-08-26: 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. **Admin Complaint**
Inspector observations synchronized from DBPR on August 27, 2026 11:28 AM.
Violation category totals
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.