Library Jv Management Llc & for All Kids
Last inspected: Apr 14, 2026
45
Score
Across the available record, Library Jv Management Llc & for All Kids has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 14, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly three violations before.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded four times.
By comparison, the average St. Petersburg facility scores 77, putting Library Jv Management Llc & for All Kids on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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.
01B-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.
03A-02-5
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.
22-02-4
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**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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**
03G-50-1
Basic - Ice scoop handle in contact with ice. In bar ice bin. The inspector moved the scoop off the ice. **Corrected On-Site**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler on cook line.
29-49-6
45
Oct 6, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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**
41-27-4
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**
22-42-4
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.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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**
31B-02-4
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**
22-20-5
52
Apr 15, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
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**
03B-01-6
High Priority - Container of medicine improperly stored. Pill bottle on shelf over cooler on cook line, removed **Corrected On-Site**
41-07-4
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**
08A-05-6
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**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Hand sink next to ice machine, replaced **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Chipped wood cutting boards on cook line
14-11-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Waste line missing at soda gun holster. Behind bar
29-17-4
37
Feb 13, 2025
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. **Warning**
22-02-4
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**
14-01-5
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**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens have built up food debris. **Warning**
22-08-4
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-53-1
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**
03G-54-1
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**
02D-01-5
61
May 30, 2024
Food-Licensing Inspection
No violations found.
100
Sep 28, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - 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.
12A-13-4
High Priority - 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.
35A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with hard water and food debris.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle, Manager removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 84 F.
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area stored with food contact surface upright.
24-18-4
55
Mar 10, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the right of the cooktop: Swiss cheese (46F - Cold Holding); provolone cheese (46F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding) Manager moved to reach in freezer. Swiss cheese 42 F Provolone cheese 42 F Ham 43 F Turkey 43 F **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No color change or high temperature thermometer used to test high temperature dish machine.
16-36-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held on time, but unable to present Time as a Public Health Control paperwork. Inspector emailed paperwork.
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with food debris and hard water buildup.
16-21-4
55
Nov 15, 2022
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employee donned gloves without washing hands first.
12A-07-5
High Priority - 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 in n food or food contact surfaces.
35A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, half and half and liquid eggs opened more than 24 hours and date marked. Manager put date mark of 11/14/2022 on items. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives rack on rear wall of kitchen by ice machine has built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen employee used hand wash sink to fill pan with water.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and no soap at hand wash sink in kitchen across from ware washing area. Chef supplied hand wash sink with soap and paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on lunch menu that offers cold smoked salmon. Emailed Chef consumer advisory. Chef will mark cold smoked salmon as raw or undercooked on menu. **Corrected On-Site**
02B-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor. Chef emptied solution into clean bucket and used double bucket method to store on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has built up lime scale debris. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ware washing area have built up dust debris.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted for protection. Chef stored correctly. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Manager printed license and posted in restaurant. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on prep table handle. Chef stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler near hand wash sink next to ice machine has built up food debris.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In ware washing area, knives, forks and spoons stored with food contact surfaces facing up.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters above coffee machine not covered or protected.
25-06-4
25
Frequently Asked Questions
When was Library Jv Management Llc & for All Kids last inspected?
The most recent health inspection at Library Jv Management Llc & for All Kids on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Library Jv Management Llc & for All Kids?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Library Jv Management Llc & for All Kids.
How does Library Jv Management Llc & for All Kids compare to other restaurants in St. Petersburg?
Library Jv Management Llc & for All Kids most recently scored 45 out of 100, which is lower than the St. Petersburg average of 77.
Has Library Jv Management Llc & for All Kids' inspection record improved over time?
No. Recent inspections at Library Jv Management Llc & for All Kids have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Library Jv Management Llc & for All Kids means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Library Jv Management Llc & for All Kids inspected?
Based on the inspection history on file, Library Jv Management Llc & for All Kids is inspected around three times per year on average.
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