SIMMER DOWN BAR AND GRILL
517 25 ST, West Palm Beach FL 33407 · 5612497458
Last inspected May 19, 2026 · 10 visits since October 2023
DEC 23
DEC 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked beans (50F - Cooling)per operator food cooling since yesterday and never reached 41F within 6 hours see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor smoker cooker added not on plans. Advised Operator t9 submit 7005 application with updated plan.
Mar 3, 2026Warning 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked beans (71F - Cooling). Operator stated cooling overnight in full deep container covered with lid, did not reach 70F within 2 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At reach in cooler; cooked beans (71F - Cooling). Operator stated cooling overnight in full deep container covered with lid, did not reach 70F within 2 hours. See stop sale.
Non-food grade "thank you" bags used in direct contact with food "washed/cut cabbage". Operator removed from bag.
No plan review submitted and approved - renovations were made or are in progress. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor smoker cooker added not on plans. Advised Operator t9 submit 7005 application with updated plan.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing hand sink. Paper towels were provided
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line next to the stove, utensils in 94F standing water. The utensils and water were removed.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door reach in cooler: Raw chicken stored over sauce. Advised chef to store properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At triple door reach in cooler: Cooked goat cooked 4 days prior not date marked. Advised chef to date mark.
Food stored on floor. Raw chicken in container stored on floor. Chef removed.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked beans (50F - Cooling)per operator food cooling since yesterday and never reached 41F within 6 hours see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked beans (50F - Cooling)per operator food cooling since yesterday and never reached 41F within 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 steam table cooked plaintains (87F - Hot Holding) curry chicken (120F - Hot Holding); fried chicken (117F - Hot Holding) per operator cooked approximately 1 hour ago and held until served; educated operator who moved product to be reheated to 165F
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm
Dec 15, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Outer openings not protected with self-closing doors. Back door.
Dec 14, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Benjy's Juice Coconut water 19 each. No info on label or on DACS.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over peas in up right freezer. Manager rearranged.
Stop Sale issued due to food originating from an unapproved source. Benjy's Juice Coconut water 19 each
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm. Manager changed the solution chlorine 100 ppm
Handwash sink not accessible for employee use at all times. Hand sink on cook line Blocked by large can on dolly. Employee removed the container.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Covered waste receptacle not provided in women's bathroom. Unisex restroom
Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair. He put on hat.
Outer openings not protected with self-closing doors. Back door.
Oct 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washed hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding curry chicken 97°, ox tail 125°by the burner, grilled chicken 93°, cabbage 111° top of another food food container in steam table at kitchen. Chicken patty 125° in hot holding case at front line. Per employee Food being held more than four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding curry chicken 97°, ox tail 125°by the burner, grilled chicken 93°, cabbage 111° top of another food food container in steam table at kitchen. Chicken patty 125° in hot holding case at front line. Per employee Food being held more than four hours. Stop sale issue. Advise employee discarded food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Red beans was cooked 2 days ago, Ackee, beef stew, vegetables was cooked yesterday between 9am to 10 am at storage reach in cooler. Employee date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...men and women bathroom.
No handwashing sign provided at a hand sink used by food employees by the 3 compartment sink.
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.