What is Green Papaya's health inspection score?

Green Papaya has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Green Papaya last inspected?

Green Papaya was last inspected on June 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Green Papaya have?

Green Papaya has 98 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Green Papaya safe to eat at?

Green Papaya has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Green Papaya

Name: Green Papaya
Address: 3211 OAK LAWN AVE #B, Dallas, 75219
Rating: 54

3211 OAK LAWN AVE #B, Dallas

Data may be outdated — inspected 6/6/2023

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0Fair

Oak Lawn

Ranked #231 of 311 in Oak Lawn

Declining

10 inspections

Last: Jun 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3211 OAK LAWN AVE #B, Dallas, TX 75219

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

10 basic

Mar

May 2019

1 inspections

2 intermediate

10 basic

Dec 2019

1 inspections

2 intermediate

3 basic

Dec

Jun 2020

1 inspections

4 intermediate

5 basic

Jan 2021

1 inspections

4 intermediate

4 basic

Jan

Aug 2021

2 inspections

9 intermediate

15 basic

Jan 2022

1 inspections

6 intermediate

9 basic

Jan

Dec 2022

1 inspections

1 intermediate

1 basic

Jun 2023

1 inspections

2 intermediate

7 basic

Jun

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-8*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink
DAL-1*02 Cold Hold (41øF/45øF or below)−5
Sliced tomato 64 F, cooked egg 64 F, mushroom sauces 64 F

Basic (7)

−14 pts

DAL-7*47 Handwashing signage−2
Provide proper hand sink signs for all hand sinks
DAL-9*42 Dirty nonfood contact surfaces−2
DAL-2*43 Light bulbs, light shields provided−2
Replace missing & broken lights under vent hood
DAL-3*21 Outfitter-Certified Food Manager−2
Register all food manager certificates with City of Dallas & post
DAL-4*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees not manager certified. Maintain on file at location to present upon inspection
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop stored inside of ice machine laying on top of ice
DAL-6*45 Drying Mops-air dry−2
Hang mop when not in use>observed stored inside mop bucket

Base deductions−24 pts

Dec 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5

Basic (1)

−2 pts

DAL-1*45 Drying Mops-air dry−2

Base deductions−7 pts

Jan 22

Routine InspectionScore: 65

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Shrimp observed at 47.5 degrees. Cut cucumbers and Carrots left on counter 6+ hours
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed soil build up in ice machine
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat stored net to cooled food in walk in cooler and reach in cooler
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Observed 3 compartment sink sanitizer at 0ppm
DAL-5*14 When to wash−5
EMployees did not wash hands after walking into the store to start serving
DAL-6*15 Contact RTE Products w/ Bare Hands−5
Observed employee put her hand in the ice machine

Basic (9)

−18 pts

DAL-7*22 Accredited food handler certificate - 60 days−2
Employee was unable to produce a food handler certificate
DAL-8*26 Advisory-"consuming raw or undercooked#" text−2
Restaurant did not have any advisory for raw tuna
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
No items in the walk in cooler have been date marked
DAL-10*29 Sanitizing solutions, testing devices−2
Restaurant unable to provide sanitizer test strips
DAL-11*31 Individual, disposable towels−2
Observed rear kitchen hand sink missing paper towels
DAL-12*34 Pest Control−2
Observed insects on plates, near hand sink and rat droppings on dishwasher
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee food next to restaurant food on counters, RIC and WIC
DAL-14*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths left on kitchen prep counters
DAL-15*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on floor in kitchen, WIC and rear storage area

Base deductions−48 pts

Aug 21

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold malfunctioning food above temp ( advised to use ice)
DAL-2*14 When to wash hands−5
Employees not observed washing hands

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
Must have RFSM on location
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
Reach in coolers running high
DAL-5*29 Sanitizing solutions, testing devices−2
Must have Chemical test strips
DAL-6*34 Pest Control−2
Roach activity / Roaches observed
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on kitchen counters / prep surface
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee food items next to single use food containers
DAL-9*45 Premises shall be maintained in good repair−2
Grease build up under stoves

Base deductions−24 pts

Aug 21

Routine InspectionScore: 58

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Food unable to reach 42 in 2+ days
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cold hold unable to reach 42
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored above and next to cooker vegetables and cooked meat
DAL-4*14 When to wash hands−5
Employees (owner) observed not washing hands before preparing food
DAL-5*18 Toxic items storage adjacent to food/utensils−5
Butane fuel stored above prep table and utensils
DAL-6*19 Water & Plumbing in good repair- per code−5
Leaking hand wash sink and floor drains clogged
DAL-12*07 Food safe, good condition, unadulterated, and honestly presented−5
Employee items stored in ice maker ( cans, water bottles and protein shake)

Basic (8)

−16 pts

DAL-7*21 RFSM - Not On Site−2
No RFSM on location
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
Walk in cooler at 50 degrees
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
No date markings on soups or other food items in walk in cooler
DAL-10*29 Sanitizing solutions, testing devices−2
No chemical test strips available
DAL-11*31 No soap at handsink−2
Rear hand wash sink out of soap
DAL-13*34 Pest Control−2
Roaches seen throughout entire kitchen on places and other utensils. Evidence of rodent activity
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee food and drinks next to restaurant food on prep surfaces and in coolers
DAL-15*36 Cloths in-use for wiping between uses stored−2
wiping clothes left on prep counters ( no sanitizer buckets evident)

Base deductions−51 pts

Jan 21

Routine InspectionScore: 84

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*18 Licensed pest control applicator only−5
you can not do your own pest control. Must be a licensed applicator- raid spray
DAL-3*10 Clean Sight and Touch−5
deep clean meat slicers microwave ice machine bottoms of all make lines soda gun holder drain is clogged
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken next to cut vegetables
DAL-5*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * Chicken 78.8*

Basic (4)

−8 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
eliminate harborage
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food when not in use- bulk goods
DAL-7*43 Light bulbs, light shields provided−2
get light cover for vent a hood
DAL-8*42 Nonfood-contact surfaces material−2
clean all splash and buildup in the floor, walls, and equipment

Base deductions−28 pts

Jun 20

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
Clean interior of reach in coolers
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans
DAL-7*02 Cold Hold (41øF/45øF or below)−5
DAL-8*03 Food products not maintained at 135øF or above−5

Basic (5)

−10 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Washing a knife in hand sink
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-9*21 RFSM - Not On Site−2

Base deductions−30 pts

Dec 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN: dirty rice cookers Vegetable strainers Hot boxes, Rice scoop. Algae & mildew in ice machine
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Bottom of food container sitting on lettuce, clean single use containers Sitting on lettuce

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
food & utensils must be store 6" off the floor. Onions, bag of Sugar, straws Chicken in WIC
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: RIC Door Build up of grease on floor Bottom of all coolers Build in bottom of all RIC and make line Handles on all doors & Make line & RIC handles. Clean WIC Door Light switches Clean dust an ceiling
DAL-5*39 Keep utensils handles upright or protected−2
You can not use a bowl as a scoop. It must have handle ice scoop handle touching ice

Base deductions−16 pts

May 19

Follow-up InspectionScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-11*10 Clean Sight and Touch−5
Observed dirty interior of ice bin.
DAL-12*02 Cold Hold (41øF/45øF or below)−5
Eggs temperature was found at 48.4F

Basic (10)

−20 pts

DAL-1*47 Handwashing signage−2
Observed no handwashing sign in the bar area.
DAL-2*43 Ventilation hood-prevent grease dripping−2
Observed no grease dripping pans under venthood.
DAL-3*36 Cloths in-use for wiping between uses stored−2
Observed damp cloth not in sanitizing bucket.
DAL-4*31 Handwashing lavatory - used for other purpose−2
Handsink was used for other purpose in the bar area.
DAL-5*34 Pest Control−2
Observed baby roaches in mop sink area.
DAL-6*41 Food storage containers, identified with common name of food.−2
Label all bulk items with common name.
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
Observed utensils in the bar area was not stored 6 inches the ground.
DAL-8*45 Premises shall be maintained in good repair−2
Observed that pipes were connected with shoelaces, no rubber tips on the table, were using porcelain as stability, damaged ceiling tiles. Also baseboards weren't cleaned, cove and seal openings.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty ceiling tiles, dirty door gaskets, dirty shelves in walk in cooler and in kitchen.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food items were not stored 6 inches off the ground.

Base deductions−30 pts

Mar 19

Routine InspectionScore: 77

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicken strip observed at 54'f, shrimp 51.8'f
DAL-2*03 Food products not maintained at 135øF or above−5
chicken breast observed @98'f
DAL-3*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
use proper shelving order inside wic and ric units
DAL-4*10 Clean Sight and Touch−5
clean equipment shelves and ric, wic unit shelving observed with product debris and accumilation

Basic (10)

−20 pts

DAL-5*32 Damaged Equipment−2
replace torn gaskets on ric unit where needed throughout BOH replace residential equipment with comercial : RIF units and microwave replace cardboard liners from shelving thought BOH
DAL-6*34 Pest Control−2
Harbor age conditions observed in back conrer with excess item on floor and piled on top of one another. Remove and/or organize to prevent an area whre insects and rodents can hide and harbor
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed various employee beverages throughout BOH next to or on to of clean equipment/food. observed employee eating next o prep area
DAL-8*39 Keep utensils handles upright or protected−2
ice scoop observed stored inside ice machine observed bowls and cup being used as a scoops
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
store plastic ware with handles facing the same direction in caddies
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
floor inside wic observed with product/debris accumulation especially under the shelves and along corners fans covers inside wic observed with heavy dust accumulation
DAL-11*43 Light bulbs, light shields provided−2
replace the broken lights under the vent hood
DAL-12*45Floor, wall, ceiling - Exposed material−2
replace unapproved ceiling tile in dry storage and prep areas as needed
DAL-13*46 Covered waste receptacle for women's restroom−2
DAL-14*47 Food prep/utensil wash/mop sink not for hand wash−2
dispose of mop water and hang mop to dry when not in use

Base deductions−40 pts

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Community Safety Reports

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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