DirtyFLRestaurant Inspection Data

GREEN BARN PRIME

110 NW 2 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8883836

  • 12B-07-4:Basic - 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. Corrected On-Site
  • 40-06-5:Basic - 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. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Bagged trash on ground beside dumpster.
  • 16-46-4:Basic - 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:Basic - Open dumpster lid. Dumpster lid left open.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 03B-01-6:High Priority - 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) Corrected On-Site
  • 41-10-4:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate inside ice machine soiled with black substance. Repeat Violation

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8735160

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling in kitchen near entrance soiled with dust.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at fountain machine in server station.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in server station. Manager replaced sign during service this inspection. Corrected On-Site
  • 03G-54-1:Basic - 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. Pan of pork chops in reduced oxygen packaging with date mark of 9/5. Establishment does hot have a HACCP plan. Manager stated their intent is to hold the items for no more than 48 hours.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 119F. Employee at cookline stated the salmon was ready. Inspector had employee place the salmon back on the grill to cook to 145F. After, 174F. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pans containing grilled onions, sliced cheese, and panko and butter mixture stored on counter at room temperature missing time mark. Chef stated the items were being held using time as a public health control from 12-4. The time is now 4pm, Chef discarded all items. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lower edge of deflector plate inside ice machine near manager's office soiled with black substance.

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8565308

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured in dry storage area. Manager secured tank with chain during this inspection. Corrected On-Site
  • 40-06-5:Basic - 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. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid left open on property near parking lot.
  • 02D-01-5:Basic - 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. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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) Corrected On-Site
  • 03B-01-6:High Priority - 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. Corrected On-Site

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8287228

  • N/A:No Violations Were Observed