Green Papaya Thai Sushi Bar

8635 Blanding Blvd 101, Jacksonville, FL 32244 · Permanent Food Service · License 2616280

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
5 high priority (fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 7 basic (3 repeats)
-33
Administrative complaint on Sep 9
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

13 violations found

First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut tofu in plastic bowl in pan with ice packs on the bottom of the pan at expo line counter. Per operator, tofu placed out approximately 50 minutes prior. Tofu moved to the refrigerator.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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 walk-in freezer, open tray of raw beef stored over opened raw fish on speed rack and open containers of raw chicken stored over raw beef. Employee rearranged products and put raw chicken on the bottom shelf. Also, open portion of raw chicken stored in same container in reach-in cooler across from the fryers as sushi raw fish. Employee removed the chicken and discarded.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Multiple containers of cut mushrooms, cut chives, cut tomatoes and cut mango with non-food grade paper towel as a liner. Operator removed paper towels from food products.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Employee adjusted the machine and filled chemicals and Dishmachine retested at 50ppm chlorine.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Wiping cloth solution in sushi area tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sinks at the soda machine, sushi area and bar area. Manager restocked paper towels at each sink.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of oil stored on the floor at the wok station. Employee moved oil to shelving.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as a scoop in bin of flour and bucket of soy sauce. Operator removed both bowls.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior doors and interior corners of dishmachine have food debris build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf below flat grill and stove has food debris. Left walk-in cooler gasket is soiled.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  No covered waste receptacle in the women's restroom.
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Fly sticky tape installed over kitchen prep table with portioned sauces. Operator removed and discarded fly strip.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Walk-in freezer floor, floor to left of wok station and floor under the fryers is soiled.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.