Bang Bang Seafood & Soulfood
2100 45 St Ste B8, West Palm Beach, FL 33407 · Permanent Food Service · License 6021180
What drove the grade
Nonexempt fish (salmon) offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection5 high priority (1 fixed by the Oct 27 follow-up, 4 fixed on the spot), 2 intermediate (fixed on the spot)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Nonexempt fish (salmon) offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked (145°F for 15 seconds) or discarded. Advised Operator to provide proof of parasite destruction or fully cook salmon.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked macaroni with cheese (125°F - Hot Holding). Operator stated item cooked/reheated prior to being held in steam table for 1 hour, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At walk-in freezer; raw shrimp stored over portioned plastic bag of washed/cut collard greens. Operator moved collard greens above raw shrimp.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At water cooler; raw shell eggs stored over heavy cream. Operator moved raw shell eggs to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face/head/hair and then handled clean equipment, clean utensils , unwrapped single service takeout packaging/containers/utensils to prepare/package food for customers without washing hands. Advised Operator of hand washing requirements, employee then washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided to Operator, posted in customer view.
Fixed on the spot
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 walk-in cooler; milk, no date mark. Operator stated milk opened 25-48hours prior, applied appropriate date marking.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.