GREEN PAPAYA

Name: GREEN PAPAYA
Address: 175 FOUNTAINS WAY UNIT 7, SAINT JOHNS, FL, 32259, US
Rating: 0

175 FOUNTAINS WAY UNIT 7, SAINT JOHNS, FL 32259

License #6502451

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 17 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

GREEN PAPAYA in SAINT JOHNS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 107 total violations — 28 critical, 31 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 4, 2025

The latest inspection on October 6, 2026 shows 17 observation rows: 2 critical, 7 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

107

Coverage note

Inspector notes linked where available

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DBPR

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GREEN PAPAYA has a rough inspection history. Would you risk it?

F record

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*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: Administrative complaint recommended
[31A-09-4] Handwash sink not accessible for employee use at all times. At wait station handwash sink, cart stored in front of handwash sink. Operator moved cart. At prep/dish area, steam table unit with soups stored over handwash sink. Operator moved steam table.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee training certificates expired earlier this year.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Establishment uses raw salmon, not frozen. No proof of parasite destruction available. Operator had supplier email letter stating pen raised and pellet fed.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At wait station, container of half and half opened 3 days prior, not dated. Operator voluntarilydiscarded
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station, rice scoops stored in ice water at 52f and 56f. Operator removed scoops from standing water.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on prep table. Operator discarded drink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple unwashed produce items stored over ready to eat foods.
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk panel breading container, plastic togo cup used as scoop. Operator removed cup.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen, multiple bulk food containers not labeled. Operator labeled all containers.
[35A-03-4] Dead roaches on premises. At outside of bar, one dead roach. Employee swept and discarded roach.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, exterior of multiple bulk containers have soiled exteriors. At cook line, hood filters over wok station have grease build up. In kitchen, multiple reach-in cooler gaskets have build up,of food debris/residue.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored between reach-in cooler and prep tables. Operator removed all knives. Also, at fry station, scoop in bulk flour container has handle touching product.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At wait station handwash sink, no paper towels. Operator supplied towels. At handwash sink by back door, no sign or paper towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, raw squid and raw egg stored over tofu. In walk-in cooler, raw squid stored over can of ketchup. At cook line reach-in cooler by fryers, raw chicken stored over raw shrimp. At sushi bar reach-in cooler, raw fish stored over krab. Operator had all items moved to proper storage levels.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment has "white tuna" listed on menu in multiple places: on sushi page- white tuna and white tuna lover, On sushi roll page- dynamite roll, and on special sushi roll page- tropical roll and Fuji roll. Establishment uses escolar as white tuna, not noted on menu items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener blade has build up of food debris. At bar, soda gun has build up of soda residue.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health Control for sushi rice with time tracked on paper chart on wall. No written procedures available. Emailed operator blank DBPR form.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
[06-09-1] 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. Observed completely thawed commercially packaged tilapia bearing a label indicating that it is to remain frozen until time of use still in packaging. See stop sale
[35A-03-4] Dead roaches on premises. Observed total of 10 dead roaches. 6 dead roaches in dry storage. 3 dead roaches in bar area. 1 dead roach in mens room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Observed employees drinking from open containers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and backpack stored on shelf above food prep area. Employee removed and stored properly
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cups near soda dispenser wet nesting. Manager removed and stored properly to dry.
[08B-38-4] Food stored on floor. Observed in walk in freezer open boxes of food stored on floor. Observed in walk in cooler multiple large buckets of sauces stored on the floor. Manager removed and stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment located on cook line. Manager removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill soiled with grease.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Manager was able to get machine to sanitize properly. Took second test at 100ppm.
[35A-02-7] Live, small flying insects found Observed total of 2 flying insects in kitchen. 1 flying insect landed on bowl of lettuce. Manager removed and and discarded lettuce.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining the Raw fish located in reach in cooler in sushi area. Observed in stand alone cooler non food grade paper towels lining raw fish. Manager removed paper towels from containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauces in walk in cooler. Manager removed and stored properly.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed total of 2 live roaches. 1 live roach under grill on cook line. 1 live roach in bar area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed completely thawed commercially packaged tilapia bearing a label indicating that it is to remain frozen until time of use still in packaging. See stop sale
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed Sushi rice being held on time control without time mark. Manager placed time mark on sushi rice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee handwashing station near Chemical dish machine. Manager provided paper towels for employee handwashing station.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the rice. Operator removed bowl.
[08B-38-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Hood filters have grease build up.
[42-03-5] 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.
[12A-13-4] 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.
[14-31-5] 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.
[08A-20-5] 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.
[31A-09-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by ice machine.

Disposition: Warning Issued
[06-09-1] 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.
[12B-07-4] 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.
[08B-38-4] Food stored on floor. Cases of cooking oil under wok station, operator corrected during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
[25-06-4] 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.
[14-06-4] Wood food-contact surface not properly sealed. Sushi rice made in large bamboo bowl at sushi make line.
[01B-01-4] 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.
[12A-16-4] 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.
[14-86-1] 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.
[08A-02-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin at bar.
[31B-02-4] 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.
[31B-03-4] 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.
[03F-10-5] 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.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. Three knives stored between the flip top reach in cooler and table. Manager removed all knives.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water between cleaned stacked inserts above the three compartment sink.
[08B-38-4] Food stored on floor. Case of oil on the floor at the woks in kitchen.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bar ice bin. Manager stored ice scoop properly.
[23-03-4] 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,
[12B-13-4] 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.
[14-12-4] 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.
[01B-01-4] 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.
[22-41-4] 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.
[12A-20-4] 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.
[22-45-4] 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.
[14-86-1] 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.
[08A-20-5] 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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands I the three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice machine.
[53B-02-5] 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).
[31B-06-4] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container.
[12B-07-4] 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.
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
[08B-38-4] 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.
[10-07-4] 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.
[23-03-4] 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.
[08B-12-5] 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.
[06-01-5] 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.
[14-12-4] Utensils in poor condition. Bulk rice container in the prep area has broken sliding lid.
[21-12-4] 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.
[02D-01-5] 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.
[08A-17-6] 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.
[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. 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.
[02C-03-5] 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.
[11-27-4] 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.
[03D-15-4] 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.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at waitstation hand wash sink.
[31B-03-4] No soap provided at handwash sink. No soap at sushi bar hand wash sink. Operator provided soap.