GREEN PAPAYA THAI SUSHI BAR
8635 BLANDING BLVD 101 · JACKSONVILLE · Duval County · FL 32244
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 7
09-20-5High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen at prep table observed to be cutting cabbage bare handed. Cut cabbage will be stored in walk in and not immediately cooked. Employee was told to put gloves on. **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk-in freezer, raw chicken in plastic containers stored on shelf above plastic containers filled with ice used for customers drinks.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. In walk-in cooler, pan of raw chicken on a stick stored on shelf above unwashed produce. Manager moved raw chicken to shelf with other raw chicken. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In top of reach in cooler on cook line in front of wok station, pan of raw chicken on top of pans with ready to eat vegetables and cooked noodles. Employee removed chicken. Also, in bottom of reach in cooler on cook line in front of wok station, pan of raw beef stored on shelf above ready to eat sauces. Employee moved raw beef to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler on cook line, plastic container or raw chicken stored on shelf above raw fish. Employee switched products. Also, on door of stand up reach in cooler on cook line, raw beef stored above raw salmon. Employee switched products. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, tofu (50F – Cold Holding). Employee stated the product was placed in reach in cooler last night. See stop sale. **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. On cook line bottom shelf of table between fryers and wok station, three spray bottles of windex stored between clean plates and plastic container of flour. Manager removed spray bottles from shelf. Also, at sushi bar bottom shelf of back counter, two bottles of windex stored in front of box of wasabi powder. Manager removed spray bottles. **Corrected On-Site**
Intermediate 6
09-17-4Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee by triple sink touching raw chicken with bare hands while prepping.
01D-02-4Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days. Manager unable to find freezing records for month of March.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting boards at triple sink (white and orange) have multiple black stains.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. On cook line, handwash sink blocked by containers of fry oil and plastic bucket.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated they ran out of chlorine test strips. He will be ordering more for next truck. **Corrective Action Taken**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At end of cook line above wash sink, squeeze bottle with blue liquid in it not labeled. Manager labeled bottle. **Corrected On-Site**
Basic 8
14-01-5Basic – Bowl or other container with no handle used to dispense food. In rice cooker on cook line, to go container used as scooper. Manager removed to go container from rice. Also, on bottom shelf of large prep table by triple sink, containers of flour with to go containers used as scooper in them. Manager removed to go containers from products. Also, in two rice containers at bottom shelf of dry storage shelves, to go containers used as scoopers. Manager removed to go containers from products. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. In reach in cooler at sushi bar, one pack of tuna still mostly frozen not taken out of reduced oxygen packaging. Manager cut package open. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink containers on top shelf of cook line, over prep table. Manager removed drinks. **Corrected On-Site** **Repeat Violation**
08B-38-4Basic – Food stored on floor. At end of cook line in front of handwash sink two containers of fry oil stored on ground. Also, at left end of cook line, container of noodles on floor. Manager moved container off the ground. **Corrective Action Taken** **Repeat Violation**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by large prep table of build up of food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and behind bar area soiled. Also, hood filters above cook line have build up of grease. Also, soda nozzles on drink machine in kitchen have white build up. **Repeat Violation**
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. On front line in kitchen, sanitizer bucket used is bleach and soup mixed with water.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. In front line in kitchen, sanitizer bucket stored on the floor. Manager moved bucket to a shelf. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 11, 2026 12:03 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.