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Mixed Health Record
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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.
SCARLETT'S CABARET in PEMBROKE PARK currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 24, 2026. Across those visits, inspectors documented 9 total violations — 2 critical, 3 major, 4 minor.
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What stands out in this inspection history
The latest inspection on August 24, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SCARLETT'S CABARET has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03B-01-6] 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.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [14-11-5] 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.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of mold like substance in bar gun holsters.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed buildup of debris on walk in cooler floor under racks and shelves.
- [03E-03-5] 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.
- [06-09-2] 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
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on cook line doors, gaskets, and handles.
- [41-04-4] 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.
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