GREEN PAPAYA PAN ASIAN CUISINE

Name: GREEN PAPAYA PAN ASIAN CUISINE
Address: 13141 CITY STATION DR STE 149, JACKSONVILLE, FL, 32218, US
Rating: 85.4

13141 CITY STATION DR STE 149, JACKSONVILLE, FL 32218

License #2614073

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

GREEN PAPAYA PAN ASIAN CUISINE in JACKSONVILLE currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 6, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, chicken (44F - Cold Holding); cut lettuce (45F - Cold Holding); beef (44F - Cold Holding); pooled eggs (45F - Cold Holding); cooked chicken (45F - Cold Holding). Cooler possibly in defrost, Compressor came on while taking temperatures, ambient temperature 39f after 15 minutes. All items 42f or below after 25 minutes.
[14-01-5] Bowl or other container with no handle used to dispense food. At prep table in middle kitchen, plastic togo cup in bulk flour container. At end of cook line, plastic togo cup in cornstarch. Operator removed cups.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind fryers has grease build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep table in middle kitchen, bulk flour container not labeled. At end of cook line, bulk cornstarch not labeled. Operator labeled both containers..
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of stove oven has grease build up.
[08B-38-4] Food stored on floor. In kitchen, can of corn on floor by dry storage shelves near back door. Operator placed on shelf.
[41-17-4] Spray bottle containing toxic substance not labeled. At front bar, spray bottle identified as bleach for floor drain not labeled. Operator labeled.
[14-45-4] Cardboard used to line nonfood-contact shelves. At cook line, cardboard used to line lower shelf of prep table under pass thru window. At wait station, cardboard used to line upper shelf. Operator removed all cardboard.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. At cook line, reach-in cooler at fry station has torn gasket.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, mop bucket stored in front of handwash sink. Operator move bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. On storage shelf by back door, plastic container identified as brown rice not labeled. Operator labeled.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, container of soap and spray bottle of grill cleaner not labeled. Operator labeled.
[08B-38-4] Food stored on floor. At cook line, case of oil stored on floor. At prep area, container of soy sauce stored on floor. Items moved to shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line, 2 wet towels stored on counter at pass thru. Operator moved.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station pick up area, knife stored in crock pot of water at 121f. Operator increased heat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler across from fry station, raw shrimp stored over container of sauce. At cook line in reach-in cooler across from wok station, raw shrimp and scallops stored over open can of pineapple and containers of chili paste. In reach-in freezer by back door, cases of raw mussels and scallops stored over open containers of sauces and plastic freezer bag of raw squid over open containers of sauces. All items moved to proper storage levels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Employee open bottle water stored on counter at pass thru. At prep area, drink with no lid or straw stored on prep counter. Operator removed both items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, shelf liner under flour containers have build up of food debris. At prep area, exterior of bulk flour container spiked.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, cooked chicken held out 20 minutes, no time marked. At server pick up area, spring rolls with cooked shrimp held out 20 minutes, no time marked.

Community reaction

What do locals think?

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Community pulse