DirtyFLRestaurant Inspection Data

GREEN PAPAYA THAI SUSHI CUISINE

With 11 documented inspections, GREEN PAPAYA THAI SUSHI CUISINE in SAINT AUGUSTINE has achieved a 2.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 11 reports on file

841 S PONCE DE LEON BLVD UNIT 10

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13565413

Met Inspection Standards
  • N/A:No Violations Were Observed

1/21/2026· 1mo ago

Visit ID: 13582121

Met Inspection Standards
  • N/A:No Violations Were Observed

1/21/2026· 1mo ago

Visit ID: 13610682

Met Inspection Standards

4 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on plate.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in dry mix. Person in charge removed. Corrected On-Site Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. People eating employee meals in kitchen. Person in charge cleared kitchen out. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on soda boxes. Person in charge removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour not clean. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment is reusing their containers as evidenced by old labels on them.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Person in charge turned water on. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go out the back door with gloves on, come back in the door with gloves on and not wash hands.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under caviar, tempura, ahi, salmon.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Paper towels under; tempura, shrimp, caviar and salmon.
  • 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 and the time removed from temperature control cannot be determined. Missing on rice. Person in charge time stamped. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink.

12/11/2025· 3mo ago

Visit ID: 13584031

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table. Employee removed drinks from prep area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets on cook line coolers torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen heavily soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. Observed multiple cases of frozen 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 soiled with white and black mold like substances and food debris. Observed backsplash on counter soiled with food debris Observed receipt printer on cook line soiled with grease and food debris. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed previous prepared foods being thawed on prep table. Discussed options for thawing food. Person in charge placed food in reach in cooler. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed garnishes used for sushi dishes placed in hand washing station at sushi bar. Employees washed their hands in hand washing station and contaminated garnishes. Person in charge disposed of garnishes. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (47F - Cold Holding) in flip-top cooler on cook line. Person in charge had employees place ice on sprouts. Discussed not overfilling sprouts containers. Observed reconstituted noodles (55F - Cold Holding) on ice on cook line. Discussed adding more ice. Person in charge added more ice. Noodles have been in water for approximately 2 hours per person in charge. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station blocked and used for rinsing utensils at the drink stations. Person in charge unblocked hand washing station. Observed hand washing station on sushi bar blocked by garnishes for sushi dishes. Person in charge disposed of garnishes. Corrected On-Site

11/21/2025· 3mo ago

Visit ID: 13579225

Follow-up Inspection Required

1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust. Warning

10/31/2025· 4mo ago

Visit ID: 10879008

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 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. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. Stop sale issued. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade bulk containers used for food storage. direct contact with food. Rice.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. Stop sale issued. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46°. Seafood 45°. In frontline cooler under sushi case. Items placed at 10:45 am. Moved by manager to another cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. All expired or books incomplete. Warning

5/7/2025· 10mo ago

Visit ID: 10832124

Met Inspection Standards
  • N/A:No Violations Were Observed

9/24/2024· 1y 5mo ago

Visit ID: 8896129

Follow-up Inspection Required

5 high, 1 int, 3 basic

  • 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.

7/18/2024· 1y 7mo ago

Visit ID: 8751932

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 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.

3/21/2024· 1y 11mo ago

Visit ID: 8554629

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 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

11/16/2023· 2y 3mo ago

Visit ID: 8365613

Follow-up Inspection Required

2 high, 3 int, 10 basic

  • 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**