SCARLETT'S CABARET
2920 SW 30 AVE, Pembroke Park FL 33009 · 954.455.8318
Last inspected Aug 24, 2026 · 8 visits since September 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 license. Operator uses paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding Mashed potatoes, Chili, Marinara sauce, Cheese sauce, all 129°F. Operator states less than 2 hours. All returned to microwave to reach 165F.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed Mashed potatoes, Cheese sauce, Marinara sauce, Chili, all 129°F. Operator states less than 2 hours. Operator returned to microwave, reheat to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of mold like substance in bar gun holsters.
No probe thermometer provided to measure temperature of food products.
Show the remaining 5 findings ▾
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed multiple personal grooming products on expo line. Chef states they are his and removed.
Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on cook line doors, gaskets, and handles.
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. Observed operator pulling frozen Mahi from freezer to thaw, while still in reduced oxygen packaging. Instructed operators to follow printed instructions on packaging. Operator complied.
Equipment in poor repair. Observed hot holding box thermostat calling for 148°F. Actual holding temp was 129°F. On all products. Operator returned all to microwave to reheat.
Floor not cleaned when the least amount of food is exposed. Observed buildup of debris on walk in cooler floor under racks and shelves.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 license. Operator uses paid during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with buildup of debris. Operator cleaned and sanitized.
Accumulation of black/green mold-like substance in the interior of the bar soda guns and holsters.
Grill brush stored directly on the floor between uses. Operator relocated to shelf.
No conspicuously located ambient air temperature thermometer in holding unit.
Ripped/worn tin foil used as shelf cover. Observed above steam table.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored behind containers of Shredded Cheese and Pico de Gallo. Chef moved raw shell eggs to the front.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger Station Flip Top- Shredded Cheese (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Chef removed overfilled portion and stored in Walk in cooler to quick chill.
Ice buildup in Dukers reach-in freezer
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tiles and vents soiled with accumulated grease, dust and mold-like substance. In dishwashing area.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl with no handle used to dispense cooked Rice. Cook removed.
Ceiling tiles and vents soiled with accumulated grease, dust and mold-like substance. In dishwashing area.
Ice buildup in Dukers reach-in freezer.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer Cooker-; Cheese Cubes (47F); Blue Cheese Crumbles(46-47F). Per employees food items in unit overnight. Items not prepared or portioned today. Observed all three vents soiled with accumulation dust. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer Cooler-; Cheese Cubes (47F); Blue Cheese Crumbles(46-47F). Per employees food items in unit overnight. Items not prepared or portioned today. Observed all three vents soiled with accumulated dust. See Stop sale
1) Ceiling/ceiling tiles/vents soiled with accumulated grease, dust in kitchen. 2) Walk in cooler vents soiled with accumulated dust.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen. Employee hanged during inspection.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cheese (69F - Hot Holding); Cooked chili (70F - Hot Holding). Per Manager food items in unit less than 2 hours. Items not prepared or portioned today. Observed unit on but not heating items. Employee moved to stove to reheated. Instructed cook not to use unit.
Bowl or other container with no handle used to dispense sauce in M3 Turbo Air reach in cooler. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above flip top in kitchen. Employee removed
Equipment in poor repair. Do not use Steam Table until it is fixed.
Ice buildup in Duckers reach-in freezer
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucked. Employee hanged during inspection
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of salsa in Turbo Air double doors reach in. Manager removed.
Bucket of pickles stored on floor in walk in cooler. Manager elevated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.