Green Papaya

175 Fountains Way Unit 7, Saint Johns, FL 32259 · Permanent Food Service · License 6502451

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 2 repeats), 8 basic (4 repeats); intermediate violations cost 18 at most
-38
Administrative complaint on Oct 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

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

Inspection history

1 inspection · 1 visit

Oct62026

Complaint inspection

17 violations found

First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 2 High priority
- 7 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
  Establishment uses raw salmon, not frozen. No proof of parasite destruction available. Operator had supplier email letter stating pen raised and pellet fed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line reach-in cooler, raw squid and raw egg stored over tofu. In walk-in cooler, raw squid stored over can of ketchup. At cook line reach-in cooler by fryers, raw chicken stored over raw shrimp. At sushi bar reach-in cooler, raw fish stored over krab. Operator had all items moved to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  At wait station, container of half and half opened 3 days prior, not dated. Operator voluntarilydiscarded
  Fixed on the spot
- 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.
  Establishment uses Time as a Public Health Control for sushi rice with time tracked on paper chart on wall. No written procedures available. Emailed operator blank DBPR form.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  At cook line, can opener blade has build up of food debris. At bar, soda gun has build up of soda residue.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At wait station handwash sink, cart stored in front of handwash sink. Operator moved cart. At prep/dish area, steam table unit with soups stored over handwash sink. Operator moved steam table.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At wait station handwash sink, no paper towels. Operator supplied towels. At handwash sink by back door, no sign or paper towels.
  Fixed on the spotRepeat violation
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Establishment has "white tuna" listed on menu in multiple places: on sushi page- white tuna and white tuna lover, On sushi roll page- dynamite roll, and on special sushi roll page- tropical roll and Fuji roll. Establishment uses escolar as white tuna, not noted on menu items.
  Administrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 employee training certificates expired earlier this year.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In kitchen, multiple bulk food containers not labeled. Operator labeled all containers.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk-in cooler, multiple unwashed produce items stored over ready to eat foods.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At rice station, rice scoops stored in ice water at 52f and 56f. Operator removed scoops from standing water.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  At cook line, multiple knives stored between reach-in cooler and prep tables. Operator removed all knives. Also, at fry station, scoop in bulk flour container has handle touching product.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line, employee drink on prep table. Operator discarded drink.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk panel breading container, plastic togo cup used as scoop. Operator removed cup.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  In kitchen, exterior of multiple bulk containers have soiled exteriors. At cook line, hood filters over wok station have grease build up. In kitchen, multiple reach-in cooler gaskets have build up,of food debris/residue.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  At outside of bar, one dead roach. Employee swept and discarded roach.
  Fixed on the spotRepeat 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.
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.