GREEN PAPAYA THAI SUSHI BAR

Name: GREEN PAPAYA THAI SUSHI BAR
Address: 2480 W SR 434, ALTAMONTE SPRINGS, FL, 32714, US
Rating: 73

2480 W SR 434, ALTAMONTE SPRINGS, FL 32714

License #6905691

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73 Grade C / 100

Mixed Health Record

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Latest inspection

July 9, 2026 · 19 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREEN PAPAYA THAI SUSHI BAR in ALTAMONTE SPRINGS currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, DBPR recorded 19 total findings; InspectFL has detailed violation rows for 17 of them so far.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 9, 2026 shows 17 observation rows: 4 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in prep cooler Raw chicken
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris and or ice in hand sinks at sushi station ,wait station, kitchen hand sinks.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[36-62-4] Light not functioning. Under hood
[08B-49-4] 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
[02D-01-5] Working containers of food removed from original container not identified by common name. White pepper.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board. Operator removed
[40-06-5] 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
[33-16-4] Open dumpster lid. Operator closed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Wait station, and sushi bar
[21-05-5] Cloth used as a food-contact surface. Customer cloth napkins used to line tray of cut vegetables. Operator removed
[03F-10-5] 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.
[08A-20-5] 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
[08A-05-6] 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
[14-01-5] Bowl or other container with no handle used to dispense food. For rice. Operator replaced with spoon with handle
[08A-04-5] Raw animal food stored over or with unwashed produce. -Raw chicken over broccoli in walk in cooler. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes ; cold holding (53F ) 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

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