GREEN PAPAYA PAN ASIAN CUISINE

Name: GREEN PAPAYA PAN ASIAN CUISINE
Address: 13141 CITY STATION DR STE 149, JACKSONVILLE, FL, 32218, US
Rating: 89.4

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

89.4 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 89.4 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, inspectors documented 18 total violations — 4 critical, 3 major, 11 minor.

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 included 2 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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.
[08A-05-6] 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.
[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..

Administrative complaint recommended
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At back cook line handwash sink, colander stored in sink. Operator removed.
[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.
[14-11-5] Equipment in poor repair. At cook line, reach-in cooler at fry station has torn gasket.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse