Green Barn Prime
110 NW 2 St, Trenton, FL 32693 · Permanent Food Service · License 3100139
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-21
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken at 111°F 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 165°F
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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.
Code 11, Employee health: 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.
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle not properly labeled with identifying contents ( sanitizer ) at hostess station. Manager labeled spray bottle
Fixed on the spotRepeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: 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.
Fixed on the spot
Code 25, Single-service items: 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.
Fixed on the spot
Code 40, Employee personal belongings: 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
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured by water heater.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.