Green Papaya
Last inspected: Dec 11, 2025
43
Score
Going back to 2022, Green Papaya has 10 inspections in the public record. The most recent visit was on Dec 11, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The pattern that stands out is “food stored on floor”, which has been cited six times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then put away clean dishes without washing hands first. Manager coached employee and employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Produce stored in direct contact with grocery bags in walk in cooler. Employees removed produce from bags. Also, asparagus wrapped with paper towels. Employee removed paper towel. **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open raw chicken stored over open raw shrimp and open raw chicken stored over raw beef. Operator rearranged all products to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Container of green beans in sushi handwash sink. Employee moved green beans. Also, scrub pad in handwash sink by fryers, manager removed scrub pad. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by ice machine. **Repeat Violation**
31B-02-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Cordless drill stored on top of cutting board below prep table. Operator moved drill. **Corrected On-Site**
42-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Cases of oil of oil stored on the floor at wok station. Case of ramen stored on the floor in the walk in freezer. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the rice. Operator removed bowl. **Corrected On-Site**
14-01-5
43
Jun 24, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into kitchen from outside and began to handle clean equipment without washing hands first. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Lychee in syrup 1 dented can of Hoisin sauce On rack between walk in cooler and walk in freezer. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over packages of boba balls in walk in freezer. Also wrapped packages of raw chicken and raw beef stored in same container in walk in freezer, all items removed from original container. Also raw scallops stored over curry sauce in reach in cooler on make line. Also raw chicken stored over raw beef in standing reach in cooler across from fryer on cook line. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of raw fish in reach in cooler at sushi make line are lined with paper towels touching raw fish. **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin at bar. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar, operator corrected during inspection. At hand wash station by ice machine. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station at corner of sushi make line and cook line. At hand wash station at bar, operator corrected during inspection. **Corrective Action Taken**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For all cut leafy greens and raw fish roe at sushi make line, operator corrected during inspection. **Corrected On-Site**
03F-10-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 packages of partially thawed raw tuna in reach in cooler at sushi make line that are not open.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored over reach in cooler make tables on make line, bottles moved.
12B-07-4
Basic - Food stored on floor. Cases of cooking oil under wok station, operator corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go trays on make line in kitchen, operator corrected during inspection. **Corrected On-Site**
25-06-4
Basic - Wood food-contact surface not properly sealed. Sushi rice made in large bamboo bowl at sushi make line.
14-06-4
26
Feb 4, 2025
Routine - Food
No violations found.
100
Jan 21, 2025
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Can of mushrooms with large dent along bottom with sharp edges. Manager removed can from rest of supply.
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Manager made service call during inspection. Also, three compartment sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. **Warning**
22-41-4
High Priority - Employee washed hands with no soap. Employee moved a trash can in the kitchen then rubbed hands under running water at the three compartment sink.
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan with soap then placed on stack of clean inserts on shelf. No sanitizer was used. Another employee assisted to set up the three compartment sink.
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners on multiple pieces of raw salmon, escolar and in cut lettuce.
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, opened raw beef stored above opened raw shrimp. **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands I the three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice machine. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Juan(kitchen). Also, proof of training only available by cell phone for Carrington(wait staff).
53B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. No soap able to be dispensed at both hand wash sinks in sushi area and at hand wash sink by the ice machine.
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle of hood filters have grease build up. Underplating of area around soda nozzles on soda machine is soiled,
23-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bar ice bin. Manager stored ice scoop properly. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Case of oil on the floor at the woks in kitchen. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between cleaned stacked inserts above the three compartment sink.
24-08-4
Basic - Clean utensils stored between equipment and wall. Three knives stored between the flip top reach in cooler and table. Manager removed all knives. **Corrected On-Site**
24-14-4
Basic - Utensils in poor condition. Two rubber spatulas on wall at back utility sink have multiple area of rubber missing on the food contact surface. Also, container lids on the tempura and flour bins are cracked with pieces of plastic missing.
14-12-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in right flip top reach in cooler in kitchen, at three compartment sink and on back prep table. Employees removed all beverages. **Corrected On-Site**
12B-13-4
17
Jun 5, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken tempura roll East Roll Lobster tempura roll Shrimp tempura roll Spider roll Black dragon roll Holiday roll **Warning** - From follow-up inspection 2024-04-30: Per operator they ordered new menus and they should be here in a couple of weeks. **Time Extended**
02B-01-5
90
Mar 1, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over box of peas and carrots in walk in freezer. Also raw chicken stored over can of whipped cream and raw shrimp in small refrigerator on cook line. Raw salmon and tuna stored over various vegetables and sauce bottles in bottom of reach in cooler at sushi make station. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Employee cutting lemons and mixes with bare hands, employee put on gloves. **Corrected On-Site**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken tempura roll East Roll Lobster tempura roll Shrimp tempura roll Spider roll Black dragon roll Holiday roll **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in men's bathroom, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. In handicap stall in men's bathroom. At hand wash station at bar, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid in men's bathroom.
41-17-4
Basic - Food stored on floor. Various buckets of seasoning and cooking on cook line. **Repeat Violation**
08B-38-4
47
Sep 14, 2023
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
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. Small portion of sushi rice in a bag at the sushi bar and butter on the main cook line held on time as public health control stored with no time marking. Employee added time marker. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken on a stick in plastic wrap over packaged raw shrimp.
08A-17-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk and cream with no product date marking. **Repeat Violation**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler cooling chicken stored in bulk containers wrapped in plastic wrap, not cooling at proper rate. Operator uncovered containers moved to sheet trays and added ice. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the sushi bar counter used to thaw frozen tuna. Hand wash sink in the back prep area used to store cutting board. Employees removed all items from hand wash sinks. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at waitstation hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at sushi bar hand wash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the prep table at sushi bar counter. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employees personal food stored on shelf over food to be served to customers. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Food stored on floor. Jugs of ginger on the floor of the sushi bar line. Jug of fryer oil stored on the floor of the main cook line. Employee began to relocate the items from the floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, whisk stored in standing water at ambient air temperature.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door with mold like substance spots on the door gasket.
23-03-4
Basic - Stored food not covered. In the reach in freezer on the main cook line, egg rolls stored at the base of the freezer not in container or covered, operator had employee placed the egg rolls in covered container. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tuna thawing in hand wash sink at the sushi bar counter with no running water. Employee removed the tuna to refrigeration. **Corrected On-Site**
06-01-5
Basic - Utensils in poor condition. Bulk rice container in the prep area has broken sliding lid.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean surfaces, cutting boards and under in use cutting boards. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour at the sushi bar counter stored with no product label. Operator asked employee to label. **Corrective Action Taken** **Repeat Violation**
02D-01-5
22
Feb 21, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
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. Rice held on time as public health control at the sushi counter missing time marking. Operator placed time marker from 11am on the container. At time of inspection no time as public health control written plan available. Inspector provided written plan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken stored over raw beef and raw shrimp.
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in freezer, frozen krab rangoons stored in direct contact with plastic drawstring trash bags.
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk from two days before stored with no product date marking.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table closest to the walk in cooler has old food debris on the blade. Operator removed the can opener to be washed. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the prep table closest to the fryers. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over cooked chicken to be served to customers. Operator relocated the personal food to the correct storage location. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored in dry storage shelf over container of peanuts.
40-06-5
Basic - Food stored on floor. In the back hallway by the walk in freezer, soda syrup dispenser box stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the main cook line, clean knives stored between flip top reach in cooler and prep table. Operator relocated the knives to the proper storage location. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the main cook line stored on clean cutting boards and the wok station. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour containers by the fryer missing product labeling. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop. Operator relocated the plastic portion cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Sushi bar toaster handles have build up of food debris.
23-24-4
30
Dec 28, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the temporary menu, sushi rolls served raw not identified as raw. **Warning** - From follow-up inspection 2022-12-28: At time of follow up inspection, raw sushi rolls not identified on the menu. Operator has ordered new menus. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. At time of inspection temporary menus have some sushi rolls containing imitation krab listed as crab. **Warning** - From follow-up inspection 2022-12-28: At time of follow up inspection menu items list imitation krab as crab. Operator has ordered new menus. **Time Extended**
52-03-4
82
Frequently Asked Questions
When was Green Papaya last inspected?
The most recent health inspection at Green Papaya on file is from Dec 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Green Papaya?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Green Papaya.
How does Green Papaya compare to other restaurants in St. Johns?
Green Papaya most recently scored 43 out of 100, which is lower than the St. Johns average of 69.
Has Green Papaya's inspection record improved over time?
Results have been roughly steady. Inspections at Green Papaya have averaged around seven violations per visit across the recent 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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