Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Tin Barn Brewing, Inc last inspected?
The most recent inspection on record was on May 22, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 8, 2023 to May 22, 2026.
Has Tin Barn Brewing, Inc ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 8, 2023.
The Full Inspection History
5 inspections
Inspection
May 22, 2026
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, May 22, 2026 · Original Source
Inspection
Dec 19, 2025
Non-critical violations only
1 recorded violation
minorCode 15AFacility maintenance
Official Wording
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from New York State Department of Health, Dec 19, 2025 · Original Source
Inspection
Jun 12, 2025
Critical violations found
1 recorded violation
criticalCode 1HContamination
Official Wording
Food from unapproved source, spoiled, adulterated on premises.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from New York State Department of Health, Jun 12, 2025 · Original Source
Inspection
May 22, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 22, 2024 · Original Source
Inspection
Dec 8, 2023
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.