GREEN PAPAYA
Cherokee Street
Saint Augustine, Florida, 32084
Sebastian Harbor Villas
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/4/2025
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 2/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/21/2025
High Priority
6
Intermediate
5
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Three knives stored between the flip top reach in cooler and table. Manager removed all knives. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between cleaned stacked inserts above the three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Case of oil on the floor at the woks in kitchen. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bar ice bin. Manager stored ice scoop properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle of hood filters have grease build up. Underplating of area around soda nozzles on soda machine is soiled,
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in right flip top reach in cooler in kitchen, at three compartment sink and on back prep table. Employees removed all beverages. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Two rubber spatulas on wall at back utility sink have multiple area of rubber missing on the food contact surface. Also, container lids on the tempura and flour bins are cracked with pieces of plastic missing.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of mushrooms with large dent along bottom with sharp edges. Manager removed can from rest of supply.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Manager made service call during inspection. Also, three compartment sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Warning
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee moved a trash can in the kitchen then rubbed hands under running water at the three compartment sink.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan with soap then placed on stack of clean inserts on shelf. No sanitizer was used. Another employee assisted to set up the three compartment sink.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners on multiple pieces of raw salmon, escolar and in cut lettuce.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, opened raw beef stored above opened raw shrimp. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands I the three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice machine. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Juan(kitchen). Also, proof of training only available by cell phone for Carrington(wait staff).
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. No soap able to be dispensed at both hand wash sinks in sushi area and at hand wash sink by the ice machine.
Food safety inspection conducted on 1/21/2025 revealed 18 total violations (6 high priority, 5 intermediate, 7 basic).
Inspection on 6/5/2024
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 6/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken tempura roll East Roll Lobster tempura roll Shrimp tempura roll Spider roll Black dragon roll Holiday roll Warning - From follow-up inspection 2024-04-30: Per operator they ordered new menus and they should be here in a couple of weeks. **Time Extended**
Food safety inspection conducted on 4/30/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/1/2024
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Various buckets of seasoning and cooking on cook line. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons and mixes with bare hands, employee put on gloves. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over box of peas and carrots in walk in freezer. Also raw chicken stored over can of whipped cream and raw shrimp in small refrigerator on cook line. Raw salmon and tuna stored over various vegetables and sauce bottles in bottom of reach in cooler at sushi make station. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken tempura roll East Roll Lobster tempura roll Shrimp tempura roll Spider roll Black dragon roll Holiday roll Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in men's bathroom, employee corrected during inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. In handicap stall in men's bathroom. At hand wash station at bar, employee corrected during inspection. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid in men's bathroom.
Food safety inspection conducted on 3/1/2024 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 9/14/2023
High Priority
2
Intermediate
6
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the prep table at sushi bar counter. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employees personal food stored on shelf over food to be served to customers. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
- 08B-38-4:Basic - Food stored on floor. Jugs of ginger on the floor of the sushi bar line. Jug of fryer oil stored on the floor of the main cook line. Employee began to relocate the items from the floor. **Corrective Action Taken** Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, whisk stored in standing water at ambient air temperature.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door with mold like substance spots on the door gasket.
- 08B-12-5:Basic - Stored food not covered. In the reach in freezer on the main cook line, egg rolls stored at the base of the freezer not in container or covered, operator had employee placed the egg rolls in covered container. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tuna thawing in hand wash sink at the sushi bar counter with no running water. Employee removed the tuna to refrigeration. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Bulk rice container in the prep area has broken sliding lid.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean surfaces, cutting boards and under in use cutting boards. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour at the sushi bar counter stored with no product label. Operator asked employee to label. **Corrective Action Taken** Repeat Violation
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken on a stick in plastic wrap over packaged raw shrimp.
- 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. Small portion of sushi rice in a bag at the sushi bar and butter on the main cook line held on time as public health control stored with no time marking. Employee added time marker. Corrected On-Site Repeat Violation Admin Complaint
- 02C-03-5: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. In the waitstation reach in cooler, open container of milk and cream with no product date marking. Repeat Violation
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler cooling chicken stored in bulk containers wrapped in plastic wrap, not cooling at proper rate. Operator uncovered containers moved to sheet trays and added ice. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the sushi bar counter used to thaw frozen tuna. Hand wash sink in the back prep area used to store cutting board. Employees removed all items from hand wash sinks. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at waitstation hand wash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at sushi bar hand wash sink. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 9/14/2023 revealed 20 total violations (2 high priority, 6 intermediate, 12 basic).