Simmer Down Bar and Grill
517 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6022339
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 countertop warmer/holder; cooked rice and cooked beans (118°F - Hot Holding). Operator stated rice and beans cooked prior to being held approximately 1 hour, began reheating to 165°F+ to be held at 135°F or above.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees entered kitchen from outside through rear exit door and from customer dining area and began preparing food and handling clean dishes without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Rice cooker/warmer/holder does not close/latch properly affecting product temperature. Advised Operator to repair/replace.
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.