GREEN BARN PRIME

Name: GREEN BARN PRIME
Address: 110 NW 2 ST, TRENTON, FL, 32693, US
Rating: 86.8

110 NW 2 ST, TRENTON, FL 32693

License #3100139

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

GREEN BARN PRIME in TRENTON currently holds an InspectFL Health Score of 86.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 4 major, 7 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 9, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Administrative complaint recommended
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on shelf directly beside single-use napkins in server station. Manager removed the chemical from the shelf during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bins containing panko, flour, and sugar missing labels in dry storage area. An employee added the proper labels during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw tuna stored on shelf directly above pan containing packages of refrigerated mac and cheese inside reach-in cooler at cookline. Employee moved the raw tuna to the bottom shelf during this inspection.
[31B-02-4] No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink on far end of server station. An employee replenished both during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothing, phone, and purse stored on shelf with single-use items and above coffee in server station. Manager removed all personal items from the shelf during this inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop down inside flour in storage bin. Employee removed the scoop from the flour during this inspection.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Server washed hands in server station and dried hands on pants.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. On cart at cookline: One reduced oxygen package containing tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing packages of raw steak stored on shelf above package containing imitation crab meat inside walk-in cooler. Manager moved the imitation crab meat to another area during this inspection.
[35A-02-7] Live, small flying insects found 1. One fly flying in kitchen near cookline. 2. One fly flying in server station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on cutting board at cookline. Employee removed phone from top of cutting board during this inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in dry storage area of kitchen.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cookline stated she cooks the chicken to 155F-160F. Inspector educated employee on proper minimum cooking requirements during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plates inside both ice machines soiled with mold-like substance.
[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. On cart at cookline: One reduced oxygen package containing tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: chicken salad (56F - Cooling 2 hours); fish (38F - Cold Holding); fish (40F - Cold Holding); shrimp (41F - Cold Holding); salmon (43F - Cold Holding); chicken (41F - Cold Holding); cheese (40F - Cold Holding); roast beef (40F - Cold Holding); chicken (41F - Cold Holding); krab (39F - Cold Holding); tuna (38F - Cold Holding); cream cheese (38F - Cold Holding); rice (39F - Cold Holding); diced tomatoes (50F - Cooling 2 hours); salad (40F - Cold Holding). Ambient temperature inside walk-in cooler is 52F. Manager provided inspector with a digital log showing the walk-in cooler was at 41F two hours prior and began moving product to other coolers during this inspection. Manager also stated maintenance is on the way to fix the cooler.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Steak stored inside reduced oxygen packaging inside walk-in cooler with date mark of 7/11 and time mark of 3pm. Establishment does not have an approved HACCP plan.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse