Green Papaya Thai Sushi &Bar(Orange park)

8635 Blanding Blvd 101, Jacksonville, FL 32244

Failed · Sep 9, 2026 Directions
38
Poor BiteKarma score 38 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Keeps coming up: Chemicals/toxic substances, cited 5 times, plus 16 other repeat issues.
  • #17 in Jacksonville's Hall of Shame, among the lowest BiteKarma scores in the city.
  • Passed 0 of 5 graded inspections since 2024.
  • Last inspected Sep 9, 2026: failed with 11 violations, 4 critical.
  • 13 critical violations in the last two years.

Inspection history 5 visits

  1. 2026
  2. Failed Sep 9

    Routine Inspection

    11 violations, 4 critical
    • Critical Chemicals/toxic substances
    • Critical Food protection, cross-contamination
    • Critical Food-contact surfaces clean and sanitized
    • Critical Time and temperature control for safety foods
    • Minor Non-food contact surfaces clean
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Bathrooms
    • Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
  3. Failed Mar 4

    Routine Inspection

    14 violations, 4 critical
    • Critical Approved source
    • Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Critical Time and temperature control for safety foods
    • Critical Food protection, cross-contamination
    • Minor Garbage and refuse; premises maintained
    • Minor Wiping cloths; clean and soiled linens; laundry facilities
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
    • Minor Original container: properly labeled, date marking, consumer advisory
    • Minor Storage/handling of clean equipment, utensils; air drying
    • Minor Non-food contact surfaces clean
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Employee personal belongings
    • Minor Chemicals/toxic substances
  4. 2025
  5. Failed Jul 24

    Complaint Inspection

    14 violations, 2 critical
    • Critical Food protection, cross-contamination
    • Critical Food-contact surfaces clean and sanitized
    • Minor Original container: properly labeled, date marking, consumer advisory
    • Minor Time/temperature control foods properly thawed
    • Minor Wiping cloths; clean and soiled linens; laundry facilities
    • Minor Chemicals/toxic substances
    • Minor Approved source
    • Minor Storage/handling of clean equipment, utensils; air drying
    • Minor Non-food contact surfaces clean
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
    • Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Minor Employee personal belongings
  6. Failed Apr 17

    Routine Inspection

    13 violations, 3 critical
    • Critical Food protection, cross-contamination
    • Critical Food-contact surfaces clean and sanitized
    • Critical Time and temperature control for safety foods
    • Minor Wiping cloths; clean and soiled linens; laundry facilities
    • Minor Bare hand contact with ready-to-eat food; alternative operating procedure
    • Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Minor Non-food contact surfaces clean
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Chemicals/toxic substances
    • Minor Approved source
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Time/temperature control foods properly thawed
    • Minor Hand wash sinks, hand washing supplies and hand wash sign

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