GREEN PAPAYA THAI SUSHI CUISINE
841 S PONCE DE LEON BLVD UNIT 10, Saint Augustine FL 32084 · 904-516-8888
Last inspected Jan 26, 2026 · 11 visits since November 2023
MAY 25
OCT 25
NOV 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
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.
Non-food grade paper/paper towel used as liner for food container. Paper towels under caviar, tempura, ahi, salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. Paper towels under; tempura, shrimp, caviar and salmon.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on plate.
Bowl or other container with no handle used to dispense food. Cup in dry mix. Person in charge removed.
Employee eating in a food preparation or other restricted area. People eating employee meals in kitchen. Person in charge cleared kitchen out.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour not clean.
Reuse of single-service or single-use articles. Establishment is reusing their containers as evidenced by old labels on them.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Person in charge turned water on.
Working containers of food removed from original container not identified by common name. Flour/sugar not labeled.
Jan 21, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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.
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.
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.
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
Equipment in poor repair. Observed gaskets on cook line coolers torn.
Floor soiled/has accumulation of debris. Observed floor in kitchen heavily soiled with food debris.
Food stored on floor. Observed multiple cases of frozen food on floor in walk-in freezer.
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.
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.
Nov 21, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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.
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.
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.
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.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
May 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
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.
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
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.
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.
Toxic substance/chemical improperly stored. Observed grout cleaner chemicals stored on sushi bar. Person in charge removed chemicals from sushi bar.
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.
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.
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.
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.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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.
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.
Cardboard used to line food-contact shelves. Observed cardboard lining top ice chest used as food prep table. Person in charge removed cardboard.
Equipment in poor repair. Observed multiple gaskets at sushi bar torn.
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.
Food stored on floor. Observed three cases of food on floor in walk-in freezer.
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.
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
In-use tongs stored on equipment door handle between uses. Observed tongs on rice cooker handles.
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.
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
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.
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.
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.
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.
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.
Bowl or other container with no handle used to dispense food. Observed Togo container inside sauce bucket in walk-in cooler. Employe removed containers.
Equipment in poor repair. Observed several reach in coolers with torn gaskets in kitchen.
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.
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.
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.
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.
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.
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.
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.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution at sushi bar stored on floor. Discussed with person in charge.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.