GREEN PAPAYA THAI SUSHI BAR

Name: GREEN PAPAYA THAI SUSHI BAR
Address: 8635 BLANDING BLVD 101, JACKSONVILLE, FL, 32244, US
Rating: 77.7

8635 BLANDING BLVD 101, JACKSONVILLE, FL 32244

License #2616280

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

77.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GREEN PAPAYA THAI SUSHI BAR in JACKSONVILLE currently holds an InspectFL Health Score of 77.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, DBPR recorded 32 total findings; InspectFL has imported detailed violation rows for 29 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 March 4, 2026 included 4 critical violations, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

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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: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen, sushi bar and bar area soiled with food debris/mold-like substance or torn. Also, hood filters above cook line soiled with grease build up. Also, fan covers in sushi/bar walk-in cooler soiled with dust.
[31A-11-4] Handwash sink used for purposes other than handwashing. Upon arrival, server using handwash sink near expo to rise green onions in colander. Operator told server to use different sink. Also, at handwash sink at end of cook line had scooper in sink. Operator removed.
[33-15-4] Garbage can located outside has no lid or lid open/broken. On shared dumpster out back of establishment, lid broken.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At bar, Sanitizer Bucket (Chlorine 200+ppm). Operator dumped out some liquid and refilled with more water. Rechecked at 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. On bottom shelf of long prep table, two containers of flour not labeled. Operator labeled containers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At bar, sanitizer bucket stored on floor under 3 compartment sink. Operator moved sanitizer off floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo table, small to go bowl of tofu (48F - Cold Holding). Operator stated tofu was taken from walk-in cooler and placed on ice at expo 1 hour prior. Operator added more ice. Also, in flip top reach in cooler on cook line, raw chicken (58F - Cold Holding). Raw chicken on stick was put in reach in cooler approximately 1 hour prior but stocked over fill line. Operator removed some chicken and put in walk-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above dish machine with clean dishes. Operator removed. Also, water on server above server station next to clean glasses. Operator removed. Also, multiple employee drinks in stand up reach in cooler on cook line across from fryers next to food served to customers. Operator moved all drinks to bottom shelf on door.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under reach in coolers/expo table on cook line soiled with food debris. Also, floor under cook line equipment soiled with food debris and black residue. Also, floor under cook line 3 compartment sink in kitchen soiled with residue. Also, floor under counter of sushi bar soiled with food debris. Also, floor in walk-in freezer soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At end of cook line above prep sink, multiple metal pans stacked before properly air drying.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf above dish machine on clean dishes. Operator had employee moved hat.
[01B-01-4] Dented/rusted cans present. See stop sale. On dry storage shelves near back door, 5 cans of diced pineapple dented on side of can. One can leaking juice.
[14-01-5] Bowl or other container with no handle used to dispense food. On bottom shelf over long prep table, two containers of flour has to go bowls used as scoops in them. Operator removed to go bowls. Also, in containers of rice under dry storage shelving near back door, to go bowls used as scoops. Operator removed to go bowls.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler at end of cook line, pan of raw beef and multiple pans of raw shrimp stored on shelf above ready to eat sauces. Employee began to moved raw items to bottom shelf. Also, in walk-in cooler metal pan of raw chicken stored over unwashed vegetables. Operator moved raw chicken pan to bottom shelf. Also, in walk-in cooler, tub of raw chicken stored over raw shelled eggs. Operator moved raw chicken to bottom shelf. Also, in walk-in freezer raw chicken wings in plastic containers stored over ice used for drinks and putting on food products. Also, in walk-in freezer multiple boxes of plastic wrapped raw chicken stored over boxes of raw duck.

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at arrival of establishment, employees thawing out scallops and shrimp in standing water under triple sink in white tubs. Manager had employees places tubs in sink and started running water over frozen products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen soiled. Also, hood filters above cook line equipment have build up of grease.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple clean dishes throughout establishment stacked before properly air drying.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen at handwash sink next to dishwasher, steel scrub stored in hand sink. Manager removed from sink.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line equipment and cook line reach in coolers have build up of food and debris.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In stand up reach in cooler at end of cook line a cross from fryers, employee open Starbucks coffee cup on shelf with customer food. Employee removed his drink.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Manager unable to provide freezing records for 90 days. Unable to provide any invoices from May.
[02D-01-5] Working containers of food removed from original container not identified by common name. In three white container on floor next mop sink products (sugar, salt, msg) are removed from original containers and not labeled. Employee labeled containers.
[41-10-4] Toxic substance/chemical improperly stored. On bottom shelf of table on cook line next to fryers, three bottles of windex stored next to clean plates and tub of breading. Employee removed all spray bottles and put in back of kitchen near mop sink.
[08B-38-4] Food stored on floor. At end of cook line near wok station, plastic tub of bean sprouts on floor. Manager moved container to shelf. Also, at end of cook one by fryers, two containers of fry oil on floor. Manager moved containers to shelves. Also, in walk-in cooler multiple containers of cooked noodles stored on floor. Employee moved all containers on to pallets.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On middle shelf in between both reach in coolers on cook line, employee cell phone and pack of cigarettes on shelf next to clean plates. Employee removed his belonging and placed in his bag.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach and rechecked at 50ppm.
[35A-02-7] Live, small flying insects found. Observed 2 live flying insects on used cardboard boxes on floor near dry storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from long prep table is soiled.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk-in cooler, pan of up raw chicken on a stick stored on shelf above unwashed vegetables. Manager moved raw chicken to lower shelf with other raw chicken products.

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