GREEN PAPAYA THAI SUSHI CUISINE
841 S PONCE DE LEON BLVD UNIT 10
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/24/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four packages of tuna in vacuum sealed bags not removed from their reduced oxygen environment before being completely thawed. See stop sale.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license is for 25 when lobby has 105 seats. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers soiled with black/green mold like substance and food debris in kitchen. Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packages of tuna in vacuum sealed bags not removed from their reduced oxygen environment before being completely thawed. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (60F - Cold Holding) double panned in flip-top cooler. Person in charge placed in metal pan and placed it cooler below too cool **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed marinaded raw chicken 1100 (55F - Cooling) 1550 in walk-in cooler. Started cooling at 1100 per person in charge. See stop sale.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinaded raw chicken 1100 (55F - Cooling) 1550 in walk-in cooler. Started cooling at 1100 per person in charge. See stop sale.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed grout cleaner chemicals stored on sushi bar. Person in charge removed chemicals from sushi bar. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at wait station missing paper towels. Person in charge added paper towels.
Food safety inspection conducted on 9/24/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining top ice chest used as food prep table. Person in charge removed cardboard. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed multiple gaskets at sushi bar torn.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 25 with 107 seats inside. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed three cases of food on floor in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers soiled with food debris and black/green mold like substance. Observed plastic panels attached to top of reach in cooler to prevent take out order from sliding off trapping food in between plastic and metal. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (72F - Cold Holding); pooled eggs (69F - Cold Holding) on cook line. Person in charge voluntarily disposed off. Discussed time control with person in charge and provided blank paper. Repeat Violation Admin Complaint
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice kept for four hours indicated by time mark on rice maker with no written plans. Provided blank copy to person in charge.
Food safety inspection conducted on 7/18/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 3/21/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent by dish machine soiled with dust.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones above flip-top cooler on cook line. Person in charge removed cell phones from food area. Corrected On-Site
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment have 107 seats with licensed for 25. Provided seating change evaluation form. Establishment is working with city of St. Augustine to get permission to expand restaurant. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on rice cooker handles.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line flip-top coolers soiled with food debris. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (47F - Cold Holding) above chill line in reach in cooler for less than two hours per person in charge. Person in charge placed tofu in bottom of flip-top cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter on cook line not on written procedure paperwork when establishment uses shifts to keep track of time. Person in charge added butter to time control. Person in charge explained during inspection they bring butter out at 11am and use it in every order. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no specific consumer advisory for raw oysters. Provided consumer advisory during inspection and person in charge hung at entrance. Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/16/2023
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Togo container inside sauce bucket in walk-in cooler. Employe removed containers. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed several reach in coolers with torn gaskets in kitchen.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed location having 105 seats when licensed for 25. Provided seating change evaluation form to person in charge. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic buckets of sauce on floor in reach in cooler. Observed cases of frozen food on floor in reach in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several gaskets on all reach in coolers soiled with food debris and black/green mold like substance. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed plastic zip lock style bags being washed. Discussed with person in charge. Observed establishment reuse foam fish boxes to store basil in. Person in charge had employees remove basil from fish box and disposed of fish box. Basil will be cooked to a minimum of 145F in stir fry. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed sushi fish thawing on counter at sushi bar. Person in charge placed fish under running water in kitchen. Corrected On-Site
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed Lemons stored on counter next to soda fountain and hand washing station. Employee moved lemons west from hand washing station. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths at sushi bar not stored in sanitizer. Person in charge placed cloths in laundry bag. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution at sushi bar stored on floor. Discussed with person in charge. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed cardboard box of assorted medication stored on top of bags of rice in dry storage. Person in charge placed box of medication outside back door. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles in water (68F - Cold Holding); cook line: tofu (45F - Cold Holding); dumplings (50F - Cold Holding); shrimp (47F - Cold Holding). Person in charge added ice to bucket of noodles. Noodles tested 41F after ice was added. Cook line items were above chill line. Person in charge placed items in walk-in freezer. All items from cook line tested 41F or below by end of inspection. Corrected On-Site Repeat Violation Admin Complaint
- 11-27-4: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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as a public health control food. Provided blank copy to person in charge. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed small plastic to go containers of fish salad in reach in freezer without date mark. Person in charge stated all product made since Monday and had employee start adding dates. **Corrective Action Taken**
Food safety inspection conducted on 11/16/2023 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).