Library Prep Kitchen
Last inspected: Apr 14, 2026
70
Score
Public records show eight inspections at Library Prep Kitchen stretching back to 2022. On Apr 14, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
“Operator is doing a special process” comes up most often, recorded five times in the inspection record.
Library Prep Kitchen's latest score of 70 falls below the St. Petersburg average of 77. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
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**
03G-50-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. 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**
03G-54-1
70
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Corrected On-Site**
22-39-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. An opener blade soiled with dried food debris in prep area. **Repeat Violation**
22-02-4
78
Jun 10, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with buildup.
22-02-4
90
Jan 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: Spoke with Executive Chef and they have been in communication with OPQ about their special processes. **Time Extended** - From follow-up inspection 2024-01-09: HAACP plan is in process. Will time extend because of change in licensing application from catering to no seat. **Time Extended**
03G-50-1
90
Dec 6, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: Spoke with Executive Chef and they have been in communication with OPQ about their special processes. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in curbed mop sink. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in portioning out burgers with no hair restraint or beard guard. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
13-03-4
78
Sep 28, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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 on food or food contact surfaces. **Warning**
35A-02-6
High Priority - 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. **Warning**
01B-01-4
High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. **Warning**
03G-14-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. **Warning**
03G-09-5
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. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. **Repeat Violation** **Warning**
03G-06-5
Basic - 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. **Warning**
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in portioning out burgers with no hair restraint or beard guard. **Repeat Violation** **Warning**
13-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in curbed mop sink. **Warning**
42-01-4
Basic - 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. **Corrected On-Site** **Warning**
02D-01-5
39
Mar 10, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over bread in walk in cooler. Manager stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at hand wash sink nearest walk in cooler. Manager replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging of meat lacking information in bold type.
03G-06-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 packaging of raw meat is done on site and held more than 48 hours.
03G-50-1
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 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
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in ware washing area have grooved cut marks and are no longer cleanable.
14-09-4
Basic - Single-service articles improperly stored. Pizza boxes stored on the floor in dry goods storage area. Manager stored correctly. **Corrected On-Site**
25-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting strawberries with no hair restraint.
13-03-4
45
Nov 15, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hand wash sink next to ovens. Chef killed, removed and sanitized the area. **Corrective Action Taken**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table next to ovens has built up food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by double door ovens blocked by speed racks. Chef removed speed racks. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler by 2 compartment sink have built up food debris.
23-03-4
Basic - Single-service articles improperly stored. To go cups and boxes stored on the floor of dry goods storage area. Chef stored properly. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour, corn meal and panko bread crumbs removed from their original container and not labeled. Chef labeled correctly. **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Library Prep Kitchen last inspected?
The most recent health inspection at Library Prep Kitchen on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Library Prep Kitchen?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Library Prep Kitchen.
How does Library Prep Kitchen compare to other restaurants in St. Petersburg?
Library Prep Kitchen most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has Library Prep Kitchen's inspection record improved over time?
Yes. Recent inspections at Library Prep Kitchen have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Library Prep Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Library Prep Kitchen inspected?
Based on the inspection history on file, Library Prep Kitchen is inspected around two times per year on average.
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