Scruby's Bar B Q
Last inspected: Feb 2, 2026
50
Score
Across the available record, Scruby's Bar B Q has eight inspections on file, the first dated 2022. The newest entry in the record is dated Feb 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The pattern that stands out is “no paper towels”, which has been cited three times.
Scruby's Bar B Q's latest score of 50 falls below the Pembroke Pines average of 79. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature of 56F under no temperature control. Per operator eggs out less than four hours. Operator placed eggs back in cooler to cool off **Corrective Action Taken**
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for back hand sink by prep area
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at both back hand sinks
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach observed in prep area. Employee labeled bottle **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with plates in cups in kitchen
40-06-5
Basic - Food stored on floor. Container of peppers stored on floor. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall over circuit breaker and back storage area
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored on container of water at 55F. Operator placed container on top of stove top to reheat to 165F **Corrective Action Taken**
10-07-4
50
Oct 1, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm after several attempts and priming. Employee setup triple sink at 100ppm chlorine to use for sanitizing. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: Observed at callback inspection same. Dishmachine reding 0ppm chlorine after multiple attempts and priming. **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, removed motorcycle helmet and backpack and immediately put on gloves to start work at cookline. Reviewed proper hand wash procedures with employees and employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: Observed at callback inspection same. Employee on cookline continued preparing food items after handling cell phone without washing hands and changing gloves. Reviewed with employee proper procedures and employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced soap at all. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: Observed at callback inspection same. No soap at hand sink by entrance to back prep kitchen area. **Admin Complaint**
31B-03-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer cycling properly and sanitizer chemical is new. Machine reading 0ppm after several attempts. **Warning** - From follow-up inspection 2025-10-01: Observed at callback inspection same. Sanitizer pump operating at rinse cycle and pumping chemical. machine reading 0ppm chlorine after several attempts. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door glassfront cooler at front counter. **Warning** - From follow-up inspection 2025-10-01: Observed at callback inspection same. **Time Extended**
05-09-4
61
Sep 23, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, removed motorcycle helmet and backpack and immediately put on gloves to start work at cookline. Reviewed proper hand wash procedures with employees and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm after several attempts and priming. Employee setup triple sink at 100ppm chlorine to use for sanitizing. **Corrected On-Site** **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced paper towels at all. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced soap at all. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, 2 pans of prepared tacos not date marked when removed from freezer. Employee added date from 9-22. **Corrected On-Site** **Warning**
02C-04-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer cycling properly and sanitizer chemical is new. Machine reading 0ppm after several attempts. **Warning**
16-55-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by prep table beside steam well. Employee moved container to flattop to heat water and hot hold. **Corrective Action Taken** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door glassfront cooler at front counter. **Warning**
05-09-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks at front counter not stored handles up. Employee inverted to present properly. **Corrected On-Site** **Repeat Violation** **Warning**
25-02-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer cloths in solution with small amount of soap added. Employee remade dedicated bucket with bleach only. **Corrected On-Site** **Warning**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour in back storage area not labeled. **Warning**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with flour in bulk containers. **Warning**
10-01-5
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of horchata in front counter reach in cooler. Employee removed cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
37
Mar 28, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of portioned raw fish on shelf above container of portioned corn on cob. Employee moved fish to opposite shelf above raw chicken for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shell eggs on shelf above container of shredded cabbage. Employee moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1) Employee in back prep area not changing gloves between tasks washing buckets and then handling food items brought from cooler to cookline. 2) Employee handled raw chicken, rinsed hands, and continued to prepare other food dishes without washing hands and changing gloves. Reviewed with person in charge to explain proper procedures for washing hands and changing gloves. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double steam pan at cookline FLATTOP - cooked beef (114F - Hot Holding); scrambled eggs (117F - Hot Holding). Per employee cooked and holding from 8:00am. Employee moved pan on to hotter section of grill and added hot water to reheat to 165F for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates at prep sink and put back on rack for use without any sanitizing step being taken. Advised with person in charge to explain all washing to be done at triple sink or through dishmachine. Employee took plates to dish area to wash and sanitize properly. **Corrective Action Taken**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has slight dried milk residue.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used for rinsing off saucers as evidenced by saucers in sink. Employee removed saucers and sent to be washed properly. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in back prep area. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In lowboy drawers at cookline, bags of cooked and cut sausages missing date removed from freezer for use. Per employee bags in unit 1 and 2 days. Reviewed with employee proper marking procedures for thawed foods. **Corrective Action Taken**
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bucket of horchata in front counter lowboy cooler. Employee removed cup. **Corrected On-Site**
14-01-5
Basic - Single-service articles improperly stored. Sleeve of styrofoam to go containers on floor in back storage area. Manager moved containers onto shelf. **Corrected On-Site**
25-05-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks by front counter not stored with handles facing up. Employee inverted all to present properly. **Corrected On-Site**
25-02-4
27
Dec 4, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ;cut lettuce (47F - Cold Holding); blend cheese (48F - Cold Holding); cut tomatoes (46F - Cold Holding).Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom inside establishment opposite are washing room. **Warning**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1.Hole in ceiling tile employee restroom inside establishment opposite ware washing room. 2. Ceiling tiles above ice machine in wait station with water stains. **Repeat Violation** **Warning**
36-32-5
Basic - Clean plates not stored inverted or in a protected manner in buffet salad station. Operator inverted **Corrected On-Site** **Warning**
24-05-4
Basic - 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. Raw fish stored inside drawer cooler in cook line less than 2 hours ago. Operator cut open packages during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Ice machine reflector soiled in wait station. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. 1. Front counter next to soup station. 2. Employees restroom inside establishment opposite ware washing room. **Warning**
31B-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above uncooked pasta and sauces on storage shelf in kitchen. Operator moved tools and stored correctly. **Corrected On-Site** **Warning**
42-03-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together in wait station and cook line. Operator remade solution to 100ppm chlorine. **Corrected On-Site** **Warning**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine in wait station . Operator remade to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Warning**
21-07-4
50
Jul 24, 2023
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork ribs ; (64F Cold Holding) under no temperature control for food safety , held less than 2 hours ago in cook line. Operator moved to walk in cooler to quick chill. Suggested using TPHC. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times in ware washing room. Container on top hand wash sink. Operator moved **Corrected On-Site**
31A-09-4
Intermediate - Ice machine reflector soiled in wait station. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling tile missing in are washing area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above ice machine in wait station with water stains. **Repeat Violation**
36-32-5
Basic - 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. Operates cut open packages during inspection. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hairnet **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in reach in cooler under flip top in cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris/ grease. Side of flat top grill in cook line.
36-73-4
Basic - Stored food not covered. BBQ chicken not covered inside walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution @0ppm chlorine in cook line, operator remade to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Operator labelled sugar container in wait station. **Corrected On-Site**
02D-01-5
41
Dec 28, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022, observed new license with expiration date of December 1, 2023 **Corrected On-Site**
50-17-2
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Service room-above ice machine, 5 water damage ceiling tiles , other area 3 units
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles inside dishwasher room
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of sandals next to boxes of corn bread , rear kitchen.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Room behind cook line, Container of sweet BBQ sauce Employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. WIC- Spoon handle in container touching Mac and cheese Food, Employee removed **Corrected On-Site**
10-06-5
Basic - Light shield damaged/in disrepair.missing light shield on dishwasher room
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters above grill station, with substantial build up of grease
23-03-4
58
Frequently Asked Questions
When was Scruby's Bar B Q last inspected?
The most recent health inspection at Scruby's Bar B Q on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Scruby's Bar B Q?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Scruby's Bar B Q.
How does Scruby's Bar B Q compare to other restaurants in Pembroke Pines?
Scruby's Bar B Q most recently scored 50 out of 100, which is lower than the Pembroke Pines average of 79.
Has Scruby's Bar B Q's inspection record improved over time?
Results have been roughly steady. Inspections at Scruby's Bar B Q have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Scruby's Bar B Q means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Scruby's Bar B Q inspected?
Based on the inspection history on file, Scruby's Bar B Q is inspected around three times per year on average.
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