GREEN BARN PRIME

Name: GREEN BARN PRIME
Address: 110 NW 2 ST, TRENTON, FL, 32693, US
Rating: 39.7

110 NW 2 ST, TRENTON, FL 32693

License #3100139

🍺 Bar/Pub ℹ️

39.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 21, 2026 · 10 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREEN BARN PRIME in TRENTON currently holds an InspectFL Health Score of 39.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 53 total violations — 18 critical, 10 major, 25 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

December 4, 2023

The latest inspection on September 21, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses for two new employees.
[25-05-4] Single-service articles improperly stored. Coffee filters not protected at server station. Take out trays not inverted or protected. Manager stored coffee filters and inverted take out trays.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured by water heater.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not indicate that any of the food items have raw animal food.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping bags (onions ) stored over ready-to-eat food ( condiments, soy sauce botles ) in dry good storage rack. Manager removed onions and stored on bottom shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 111F and mashed potatoes 128 in hot holding cabinet. Manager advised that both items had been cooked within the past 30 minutes to the proper temperature and placed in the hot holding cabinet. Employee placed both items in the oven and reheated to 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the deflector inside food contact surface of the ice bin at the server soft drink dispensing machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restraint. Employee put on cap.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ) at hostess station. Manager labeled spray bottle
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee purses stored above coffee filter and coffee. employee removed all items

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in dry storage area of kitchen.
[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.
[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.
[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.
[35A-02-7] Live, small flying insects found 1. One fly flying in kitchen near cookline. 2. One fly flying in server station.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside bag of bread on shelf at cookline. Employee moved drink cup to another shelf away from food 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. Two employee jackets stored above fountain soda syrups on shelf in dry storage area. Manager removed both jackets from area during this inspection.
[33-19-4] Garbage on the ground and/or pad around dumpster. Bagged trash on ground beside dumpster.
[16-46-4] Old labels stuck to food containers after cleaning. Remnants of old labels stuck to side of two clear pans on lower portion of prep table near warewash area.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Package containing raw beef stored on wire shelf directly above pan of broccoli and cooked rice inside reach-in cooler near cookline. Manager moved raw beef to the bottom shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at front of kitchen: sour cream (45F - Cold Holding). Manager stated it was placed into the cooler from the walk-in cooler appropriately one hour prior. Manager moved the sour cream to the freezer to rapidly cool to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer at cookline: Grilled Chicken (130F - Hot Holding). Manager stated the chicken was cooked appropriately two hours prior and placed in the warmer to be held hot. Inspector had employee reheat chicken to 165F, then continue to hold hot at 135F or above. grilled chicken (130F 2:20, 174F 2:28 - Reheating)
[41-10-4] Toxic substance/chemical improperly stored. Bottle containing drain cleaner and bottle containing "Lysol" stored on shelf directly beside box containing single-use straws and beside box containing cocktail napkins in server station. Employee removed chemicals from shelf during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate inside ice machine soiled with black substance.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured in dry storage area. Manager secured tank with chain 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. Employee jacket stored on top of fountain soda boxes in dry storage area in back of kitchen. Employee removed jacket from area during this inspection.
[33-16-4] Open dumpster lid. Dumpster lid left open on property near parking lot.
[02D-01-5] Working containers of food removed from original container not identified by common name. Three bins in dry storage area containing breading, rice, and sugar missing labels. Employee added proper labels during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing package of raw tuna stored on shelf in walk-in cooler above open pan of cooked chicken. Employee moved raw tuna to lower shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: fish (46F - Cold Holding); tuna (51F - Cold Holding); rice (48F - Cold Holding). Employee at cookline stated the items have all held inside unit for approximately three hours. Employee placed all into freezer to cool to 41F. tuna (51F 2:50, 33F 3:30 - Cooling); rice (48F 2:50, 35F 3:30 - Cooling); fish (46F 2:50, 38F 3:30 - Cooling)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on counter at cookline: grilled onions (91F - Hot Holding). Employee at cookline stated the grilled onions had been stored on counter for approximately 20 minutes and reheated the onions on the grill to 174F, then placed the grilled onions inside warming unit near cookline.