Green Papaya
Last inspected: Feb 6, 2026
45
Score
Across the available record, Green Papaya has 10 inspections on file, the first dated 2022. Green Papaya was last inspected on Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 14 violations to closer to eight violations per visit over the last few inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up seven times.
Green Papaya's latest score of 45 falls below the Jacksonville average of 74. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 6, 2026
Food-Licensing Inspection
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler across from fry station, raw shrimp stored over pan of soup. In cook line reach-in cooler across from wok station, raw scallops stored over cut lettuce. In kitchen area reach-in freezer, nixes of raw scallops stored over open containers of sauces prepared on-site. In walk-in freezer, trays of raw chicken in plastic wrap stored over plastic containers of wontons. Operator moved all items to proper storage levels. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At front bar, spray bottle identified as bleach for floor drain not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
14-45-4
Basic - Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn.
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind fryers has grease build up.
36-73-4
Basic - Food stored on floor. In kitchen, can of corn on floor by dry storage shelves near back door. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of stove oven has grease build up.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
23-03-4
Basic - 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.. **Corrected On-Site**
02D-01-5
45
Oct 31, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At cook line, mop bucket stored in front of handwash sink. Operator move bucket. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At back cook line handwash sink, colander stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, container of soap and spray bottle of grill cleaner not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - 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. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic togo cup used as scoop in rive. At prep area, plastic togo up used as scoop in soy sauce. Operator removed both cups. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. At cook line, reach-in cooler at fry station has torn gasket.
14-11-5
Basic - 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. **Corrective Action Taken**
10-07-4
Basic - 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.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, 2 wet towels stored on counter at pass thru. Operator moved. **Corrected On-Site**
21-12-4
Basic - 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. **Corrected On-Site**
02D-01-5
37
Jun 17, 2025
Complaint Partial
No violations found.
100
Jun 3, 2025
Complaint Full
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef and raw duck stored on shelf above ready to eat sauces. In walk-in cooler, raw shell eggs identified as personal, stored over ready to eat sauces for customers. In walk-in freezer on trays on speed rack, raw beef stored over raw squid, raw squid over ready to eat sticky rice. Operator moved all items to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 1.25 hours, no time marked. At server pickup area, spring rolls with cooked shrimp out 1.25 hours, no time marked. Operator put time on both items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. On dry storage rack by back door, container of dish soap stored on case of rice sticks. Operator moved soap. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep tables, green and yellow cutting boards have black stains. Operator discarded. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At dish area, bag of onions blocking easy access to handwash sink. At front bar, reach-in cooler in front of handwash sink. A Items moved to allow access to sinks. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At end of cook line near back door, scrub pad in handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and dish area handwash sinks. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen by back door, soap bottle not labeled. At front bar, window cleaner not labeled. Operator labeled both bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer handle has build up on back side.
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves with portion sauces by server pick up area. Operator removed cardboard. **Corrected On-Site**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. At prep tables, yellow cutting board has deep cuts. Operator discarded. **Corrected On-Site**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, two employee drinks on top of flip top reach-in cooler. Operator moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. At cook line, reach-in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. At cook line, open case of oil stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep table lower shelf, scoop in bread crumbs has handle touching product. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line pass thru, lower shelf with foil has build up. At cook line, hood filters have grease build up. At prep table, bulk containers have soiled exteriors. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At dish area, green leaves and flowers in pans to reuse. Operator discarded. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, black togo containers not inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. By back door on storage shelves, two containers of dry rice not covered. Operator placed lids on containers. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wok station, wet towel on counter. Operator discarded. **Corrected On-Site** **Repeat Violation**
21-12-4
21
Mar 19, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in silver stand up up refrigerator, raw beef stored over cooked wontons. Raw chicken stored over portion cups of sauces. Raw chicken stored over bags of dumplings. In walk-in cooler, raw beef and raw chicken sticks stored over sauces. In reach-in freezer, raw scallops and raw squid stored over open containers of sauces. In walk-in freezer, containers of raw chicken stored over case of soybeans. Operator moved all items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 fry station, time not marked on chicken. Operator stated item cooked at 1045, marked time. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, metal pans and scrub pad stored in back handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, front handwash sink not dispensing towels. At dish area handwash sink, no paper towels. Operator supplied towels and fixed dispenser. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In dining room, spray bottle of pink chemical not labeled. At dish area, bottles of blue soap not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on prep table. Manager moved. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep table, exterior of bulk containers soiled. At cook line, exterior of peanut container soiled. At cook line, table under flat top and side of wok station has grease build up. At cook line, hood filters over wok station have grease build up. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At make line, cardboard box reused to hold plastic lids. Manager removed box. **Corrected On-Site**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel stored on reach-in cooler cutting board. Operator moved. **Corrected On-Site** **Repeat Violation**
21-12-4
43
Oct 30, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in bottom section of reach-in cooler, container of raw shrimp stored over pot of ready to eat soup. In walk-in cooler, container with raw chicken stored over raw beef and peanut sauce. Also, raw shell eggs stored over case of unwashed potatoes. In reach-in freezer by back door, boxes of raw scallops stored over plastic containers of crab rangoons. Operator moved shrimp, chicken and scallops to proper storage, will have employee moved eggs after lunch rush. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station, half and half (47-50F - Cold Holding). Operator stated items in cooler overnight. Ice build up on back panel.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line wok station, noodles (53F - Cold Holding). Operator stated noodles are left out due to high usage, removed from cooler 20 minutes earlier. Suggested operator hold on time, emailed written procedure form. At wait station, half and half (47-50F - Cold Holding). Operator stated items in cooler overnight. Ice build up on back panel.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, bottle water in handwash sink. At cook line near mop sink, plastic strainer in handwash sink. Operator moved both items. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In multiple bulk containers, rice warmer and peanuts at pass thru, plastic togo cups, soup cups or souffle cups used as scoops. Operator removed all. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. At dry storage near back door, cardboard used to line shelves with oil and soy sauce.
14-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, teal and plastic containers stacked before air drying.
24-08-4
Basic - Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. At cook line, 4 cases of oil on floor. In walk-in freezer, container with sticky rice on floor. Operator had all items moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelf under flat top and hood filters over wok station have build up. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, black togo containers not stored inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. At fry station, crab rangoons thawing at room temperature. Operator moved to reach-in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters. Operator removed. **Corrected On-Site** **Repeat Violation**
21-12-4
37
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
37
Sep 7, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
37
Mar 24, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken stored in grocery bags in walk in freezer. Fried ice cream balls stored in grocery bags in reach in freezer by swinging door to kitchen. Operator began to change out bags during inspection. **Corrective Action Taken**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded shrimp stored over curry sauce in bottom of reach in cooler make table on cook line. Also raw fish stored under raw beef, both removed from original packaging, in walk in freezer. Operator rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Dead roaches on premises. 1 dead roach under hand wash station at bar , employee corrected during inspection. **Corrected On-Site**
35A-03-4
Basic - Food stored in a location that is exposed to splash/dust. Bowls of chicken stored next to hand wash station by dish machine, operator moved bowls of chicken. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. One bucket of rice, four buckets of soy sauce, and one container of cooking oil throughout kitchen, operator began to moved all items off floor during inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli before washing on prep table in preparation area.
08B-39-4
61
Aug 16, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handling ready to eat parsley sprigs and placing on plates. Manager coached employee on proper food handling procedures. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by exit door in kitchen, raw squid stored over ready to eat sauces. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, bean sprouts 48F. Sprouts placed into cooler from walk in cooler approximately 15 minutes prior. Lid closed to cool sprouts. On cook line by wok station, butter 61F. Butter placed out approximately five minutes prior. Butter moved to ric to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Chef cutting pork with bare hands. Manager coached employee on proper food handling procedures. **Corrective Action Taken**
09-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in server area blocked by tray stand. Stand moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored inside hand washing sink by dish machine. Sponge removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing orange chemical cleaner stored in server area. Bottle labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Two tiles above cook line are not sealed.
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By cook line, cooking utensils in water 93F. Water removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dry storage are painted/sealed. Inside of cabinets in server area are painted/sealed. Shelves in walk in freezer are lined with cardboard. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink. Shelves and cabinets in server area. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons near pass through window. Spoons inverted. **Corrected On-Site**
24-18-4
Basic - Stored food not covered. Dry rice containers in dry storage area. Multiple pans of cut vegetables in walk in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of starch in prep area. Starch labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Container of oil on floor by cook line. Oil moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
29
Frequently Asked Questions
When was Green Papaya last inspected?
The most recent health inspection at Green Papaya on file is from Feb 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Green Papaya?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Green Papaya.
How does Green Papaya compare to other restaurants in Jacksonville?
Green Papaya most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has Green Papaya's inspection record improved over time?
Yes. Recent inspections at Green Papaya have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Green Papaya means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Green Papaya inspected?
Based on the inspection history on file, Green Papaya is inspected around three times per year on average.
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