Green Papaya Thai Sushi Bar

2480 W SR 434, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905691

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
4 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 11 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Jul92026

Complaint inspection

19 violations found

First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Cut tomatoes ; cold holding (53°F ) at wait station in insufficient ice bath. Less than 4hrs per operator. Advised to add to time plan. And put on in cooler for temperature recovery
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  -Raw chicken over broccoli in walk in cooler. Operator removed
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw shell eggs over curry in walk in cooler. -Raw Beef over ready to carrots in prep cooler. Operator removed
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  -Raw Beef over shrimp and calamari in prep cooler -Raw chicken over raw egg yolk in walk in cooler. Operator removed
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Time plan not completed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink on cook line blocked by boxed oil and other dry foods. Operator removed Hand sink in kitchen Blocked by plates and case of vegetables . Operator removed
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Food debris and or ice in hand sinks at sushi station ,wait station, kitchen hand sinks.
  No paper towels or mechanical hand drying device provided at handwash sink.
  In kitchen. Operator replaced
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White pepper.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food abd drinks on shelf above prep station. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  For rice. Operator replaced with spoon with handle
  Fixed on the spot
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Customer cloth napkins used to line tray of cut vegetables. Operator removed
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  On cutting board. Operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets in prep cooler Raw chicken
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Wait station, and sushi bar
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed
  Fixed on the spot
  Grease on the ground and/or pad around grease receptacle.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Under hood
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag on dry storage shelf. Operator removed
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.