BANG BANG SEAFOOD & GRILL
3897 N HAVERHILL RD STE 124, West Palm Beach FL 33417 · 201-952-3113
Last inspected Apr 6, 2026 · 7 visits since December 2023
APR 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, macaroni and cheese (56F - Cold Holding), not prepared or portioned today. Operator stated item held overnight exceeding 6 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Non grade bags used in direct contact with collard greens in reach in freezer. Operator removed.
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. At cook line low boy, macaroni and cheese (56F - Cold Holding), not prepared or portioned today. Operator stated item held overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, macaroni and cheese (56F - Cold Holding), not prepared or portioned today. Operator stated item held overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (78F - Hot Holding; Mac and cheese (111F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
Show the remaining 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. At kitchen, oil stored on floor.
Single-service articles improperly stored. At dry storage, opened single service items improperly stored. Items not stored 6" from floor.
Dec 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat seafood sauce. Operator moved seafood sauce above raw shell eggs.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh lemon/strawberry/blueberry/mango juices packaged in the establishment and have not been processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Advised Operator juices cannot be sold until proper labeling has been applied. Operator removed juices from display, agreed stating juices will no longer be sold until proper warning label applied.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle wiping cloth bucket of chlorine solution then began handling fryer basket; no glove change no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw mussels stored above cooked crab legs in open bag. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler: raw shrimp and raw catfish stored above various sauces. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed lemonade, strawberry lemonade, blue berry lemonade made and packaged in establishment not bearing a warning label. Emailed label information to operator.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
Mussels tag removed from original container prior to container being emptied.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 3 weeks. Emailed form to operator.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. At Reach in Freezer; Raw shrimp stored over open container of ready to eat corn Advised operator who removed corn
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw shell eggs above prepped colored greens. Advised operator who fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked colored greens (109F - Hot Holding) Per operator held for approximately 35 minutes Advised to reheat to 165+F Operator moved to microwave an begin reheating process
Toxic substance/chemical improperly stored. At Steam Table; Large containers of chemicals (chlorine, fabuloso and liquid soap) stored above steam table containing cooked meals Advised operator who removed
Handwash sink not accessible for employee use at all times. In Kitchen; Handwash sink blocked by garbage bin Operator fixed
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over raw fish. Advised operator about proper storage in freezer. Operator moved chicken to lower shelf.
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. At cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items stored more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (49F - Cold Holding). shredded cheese (55F - Cold Holding); raw catfish (55F - Cold Holding); French fries (55F - Cold Holding) Operator stated items not prepared or portioned today, operator stated items store for more than 4 hours. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler, commercially packaged sauces open more than 24 hours not date marked. Advised operator all items opened more than 24 hours need date marking. Operator date marked items.
Dec 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Back door
Outer openings not protected with self-closing doors. Back door
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.