Green Papaya Thai Sushi Cuisine
841 S Ponce de Leon Blvd Unit 10, Saint Augustine, FL 32084 · Permanent Food Service · License 6502287
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 2 repeats), 10 basic (4 repeats); basic violations cost 12 at most-43
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In cooler overnight; #1 reach in cooler above fill line; shrimp tempura, chicken 45°F; ( - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
Non food grade paper towel lining shrimp.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
#1 reach in cooler above fill line; shrimp tempura, chicken 45°F; ( - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In sushi; raw salmon over ready to eat foods. Person in charge moved raw salmon.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel lining shrimp in sushi.
Repeat violation
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. Tested dish washer at 10ppm. Showed person in charge how to prime and it tested at 100ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler; sauces not dated.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed 1 cook was his hands in 3 compartment sink. Immediately addressed and he washed his hands in 3CS.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing at both the server and sushi hand washing sinks. Person in charge replaced.
Fixed on the spotRepeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour/corn starch not labeled. Person in charge labeled.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
In reach in freezer on cook line; egg rolls not covered.
Food stored on floor.
Cases of oil on floor by cook line. Person in charge removed oil.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Two knife in between prep tables and coolers. Person in charge removed knives.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs hanging from fryers. Person in charge removed tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups as scoop in panko. Person in charge removed cup.
Fixed on the spotRepeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Person in charge replaced all filters.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Inside kitchen ice plate has black substance on it.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease on left side of cook line.
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.
Personal bag hanging from clean dish rack. Person in charge removed bag.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.