SINGING BAMBOO
2845 N MILITARY TRL #11, West Palm Beach FL 33409 · 786-853-3513
Last inspected Jun 22, 2026 · 14 visits since October 2023
JUL 24
NOV 24
AUG 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches in kitchen prep area crawling on floor under/wall behind prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066669 | Aug 11, 2025 | Nov 24, 2025 | — |
| 2--2025002857 | Nov 4, 2024 | Feb 4, 2025 | $1,800 |
| 2--2023069112 | Dec 5, 2023 | Dec 27, 2023 | — |
| 2--2023056179 | Oct 4, 2023 | Nov 2, 2023 | $800 |
| 2--2022027906 | Jun 1, 2022 | Jun 28, 2022 | — |
| 2--2022015852 | Mar 30, 2022 | May 5, 2022 | $800 |
| 2--2021057587 | Nov 1, 2021 | Jan 18, 2022 | $400 |
| 2--2020046063 | Sep 19, 2020 | Oct 22, 2020 | $400 |
Inspection history
14 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (55F - Cold Holding) food overstocked; food not prepared or portend today; food out of temperature for approximately 30 minutes; advised to place in ice to quick chill
Food stored on floor- bucket of chicken in walk-in freezer Stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 90 F. Removed
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
Show the remaining 2 findings ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of lemons over cooked chicken in walk-in cooler; advised to store properly
Walk-in cooler shelves with rust that has pitted the surface.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room then handled clean equipment, clean utensil and clean bowl to scoop cooked rice into bowl for customer without washing hands. Operator discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Operator renewed during inspection, expires 12/1/2026.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed carrots. Operator moved unwashed carrots.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken feet stored over raw shrimp. Operator moved raw chicken feet below raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right Flip top cooler; bean sprouts (48F - Cold Holding); raw beef (50F - Cold Holding). Operator stated not prepared or portioned today, he,d overfilled in pan for less than 1 hour, removed overfilled portions.
Hand wash sink not accessible for employee use at all times. Hand wash sink blocked by storage of sever tray. Operator removed.
No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
No soap provided at bar hand wash sink. Operator provided soap.
Buildup of food debris/soil residue on equipment door handles. Advised Operator to clean/sanitize equipment door handles.
Flip top reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize reach in cooler interiors.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Flip top cooler(s) at cook line door handles visibly heavily soiled with buildup of food debris/soil residues. Advised Operator to clean/sanitize.
Floor soiled/has accumulation of debris. Throughout kitchen under/around/behind equipment floor heavily soiled with accumulation of debris. Advised Operator to remove buildup of debris/clean floors.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy buildup of grease on hood ventilation system/cooking equipment/walls at cook line. Advised Operator to remove buildup of grease/clean vents/equipment and walls at cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
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. Dishwasher (Chlorine 0ppm). Advised Operator to set up triple sink and properly sanitize dishes.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and visibly soiled equipment then began handling, preparing and packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; Employee washed food storage containers with soap, rinsed with water and placed to dry without sanitizing. Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
Non-food grade "thank you" bags used in direct contact with food (ready to eat dumplings). Operator removed dumplings from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw pork stored over cooked pork. Operator moved cooked pork above raw pork.
Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label spray bottles containing chemicals.
Buildup of food debris/soil residue on equipment door handles. Flip top cooler(s) at cook line door handles visibly heavily soiled with buildup of food debris/soil residues. Advised Operator to clean/sanitize.
Floor soiled/has accumulation of debris. Throughout kitchen under/around/behind equipment floor heavily soiled with accumulation of debris. Advised Operator to remove buildup of debris/clean floors.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy buildup of grease on hood ventilation system/cooking equipment/walls at cook line. Advised Operator to remove buildup of grease/clean vents/equipment and walls at cook line.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 12 high priority.
12 High priority1 Intermediate1 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while cooking and then handled clean utensils and dishes to serve cooked food without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled wok and fryer grate on cook line with soap and then handled raw shrimp to be cooked for customers without washing hands. Operator discussed with employee who then washed hands.
Employee washed hands with no soap. Employee entered kitchen from rear exit washed hands at triple sink with no soap and then handled clean equipment to prepare food. Operator discussed with employee who then washed hands with soap at hand wash sink.
Food stored in a container that previously held a toxic substance. At walk-in cooler; sauce base stored in non-food grade bucket that previously held toxic cleaning chemicals. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap and rinsed wok on cook line and placed for re-use without sanitizing. Operator discussed with employee who moved wok to dish area to be washed rinsed and sanitized.
Non-food grade paper/paper towel used as liner for food container. Non food-grade bleached paper towels used as liner for cooked chicken. Operator removed paper towels.
Nonfood-grade containers used for food storage - direct contact with food. Sauce base stored in direct contact with non-food grade chemical bucket. Operator discarded sauce base and bucket.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned raw pork stored over container of cooked pork. Operator moved raw pork below cooked pork.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shrimp stored over unwashed root vegetable. Operator moved root vegetable.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw pork and raw shrimp stored over ready to eat sauce base. Operator discarded sauce base.
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 Flip top cooler; cooked egg roll (58F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked egg roll (58F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale.
Spray bottle containing toxic substance (cleaning chemical) not labeled. Advised Operator to label.
Dead roaches on premises. Approximately 10 dead roaches on floor in wait station around ice machine/storage shelves/freezer. Advised Operator to remove dead roaches and clean/sanitize areas.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator remade to chlorine 100ppm.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee wiped hands with visibly soiled apron and then handled clean equipment and utensils to prepare food without washing hands. Advised Operator of proper hand washing.
Food stored in ice used for drinks. At bar; employee beverage bottles stored in ice used for drinks. See stop sale.
Non-food grade paper/paper towel used as liner for food container. At cook line flip top cooler; non-food grade (bleached) paper towels used to line/in direct contact with cooked chicken. Advised Operator to remove non-food grade paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bag of raw pork stored over cooked clams. Operator moved raw pork.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw pork stored in same container/in direct contact with raw chicken. Operator separated raw pork from raw chicken. Pork must be cooked to 165F or discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. At bar; employee beverage bottles stored in ice used for drinks. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler(s); beans sprouts (48F - Cold Holding); tofu (47F - Cold Holding); cooked egg rolls (48F - Cold Holding); raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line flip top cooler(s); cooked chicken (49F - Cooling 2:30pm/49F - Cooling 3:10pm); cooked shrimp (48F - Cooling 2:40pm/48F - Cooling 3:15pm); cut cabbage (48F - Ambient Cooling 2:35pm). Operator stated chicken and shrimp cooling since 12pm, at this rate will not reach 41F within 6 hours, moved to walk-in cooler to facilitate faster cooling. Operator stated cabbage was cut at 12pm, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Employee eating while preparing food. At cook line; employee eating while preparing food and placed plate of food on cutting board at flip top cooler. Advised Operator employees should not eat while preparing food or in prohibited areas.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator set up triple sink to chlorine 100ppm, agrees to manually sanitize dishes until machine is repaired and able to sanitize properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shrimp stored over ready to eat sauce. Operator moved raw shrimp to lower shelf.
Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by boxes over sink. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine uses hot water as sanitizer. Operator stated no measuring device available for measuring utensil surface temperature.
Clean utensils stored between equipment and wall. At prep area; knives stored between prep table and wall. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmers; rice scoop stored in standing water 75F. Operator removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At ice cream station; ice cream scoop stored in running water that is only a constant drip not a constant flow. Operator increased velocity.
Dec 5, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer; portioned bags of raw chicken stored over bag of cooked beef. Operator stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on floor under upright double door stainless steel reach in cooler.
Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings in kitchen on floor under double door reach in cooler. 6 rodent droppings in back dining room on floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Left side flip top cooler; cooked chicken wings (54°F - Cold Holding). Operator stated not prepared or portioned today, begin held in over filled pan less than 4 hours. Moved to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line left side flip top cooler; cooked chicken (54°F - Cooling 1:30/cooked chicken 54°F 2:10). Stored in overfilled pan. Operator stated cooling since 9:30 at this rate product will not reach 41°F within 6 hours. At cook line, table next to cook top; pooled raw shell eggs (78°F - Ambient Cooling 1:30pm/81°F - Ambient Cooling). Operator stated eggs prepared at 11:30 am. At this rate product will not reach 41°F within 4 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior; accumulation of mold-like substance.
Dead roaches on premises. 10 dead roaches in kitchen on floor under prep table. 8 dead roaches at wait station on floor under storage shelves. 3 dead roaches in kitchen under hand wash sink across from triple sink.
Stored food not covered. At walk in freezer; bucket of raw chicken on floor. Operator put bucket on bottom shelf.
Oct 4, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Water draining onto floor surface. At prep area cook line; water draining from underneath cooktop onto floor surface.
Oct 3, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. At bar; multiple prescription and over the counter medications stored on shelf over bar. Operator moved medication.
Roach activity present as evidenced by live roaches found. 6 live roaches in kitchen prep area crawling on floor under/wall behind prep table.
Rodent activity present as evidenced by rodent droppings found. Approximately 50 rodent droppings at kitchen dry storage area under storage shelves. Approximately 50 rodent droppings at kitchen on floor under 2 door stainless reach in cooler next to ice machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 4 dead roaches in kitchen prep area on floor under prep table. 1 dead roach at bar inside cabinet. 2 dead roaches at server station on floor under hot water machine and behind ice cream freezer.
Floor soiled/has accumulation of debris. At cook line; floor under cooking equipment heavily soiled with accumulation of debris.
Water draining onto floor surface. At prep area cook line; water draining from underneath cooktop onto floor surface.
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.