GREEN PAPAYA THAI SUSHI CUISINE
841 S PONCE DE LEON BLVD UNIT 10
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
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).