Santa Clara County, CA

Simmer & Steamer

Name: Simmer & Steamer
Address: 444 University Av, Santa Clara County, CA

444 University Av

Last inspected Mar 30, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Mar 30, 2026

Pass

6 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap in dispenser at back hand sink. [CA] Keep stocked at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack of time label on soft boiled eggs. [CA] Provide a label for the container of soft boiled eggs with the date and the time the eggs were removed from the refrigerator. Eggs must be discarded after 4 hours. Recommend to remove only half of eggs from the refrigerator. [COS] Employee provided label for 3/30 12p-4p

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips. [CA] Provide test strips and test sanitizer at 3 comp sink at 100 ppm chlorine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer for single door prep unit at front service area. [CA] Provide a thermometer.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to locate food handler cards and food safety certificate. [CA] Keep copies on site for review.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed bag of rice on the floor. [CA] Store food 6 inches off of the floor. Observed beef cooking in electric pot upstairs. Observed a small refrigerator upstairs where raw meat (pork belly, beef) is stored. The area upstairs is not approved for food preparation or food storage. Unapproved flooring (carpet) observed upstairs. Discontinue food prep upstairs and relocate all food items downstairs.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Mar 30, 2026 · Original Source

Follow-Up Inspection

Aug 22, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Aug 22, 2025 · Original Source

Routine Inspection

Aug 14, 2025

Conditional Pass

6 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Shelled eggs measured at 75F on counter next to single door prep unit at front. Operator stated eggs are kept at room temperature between 2-4 hours and leftover is discarded in trash for each batch of eggs. No time marking system noted or procedures available. [CA] If time as a public health control is used, provide written procedures and provide labels with expired time (4 hours from the time food is removed from temperature control). TPHC hand out provided. [COS] Eggs were labeled w/ discard time.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Observed chemicals stored next to packaged tofu. [CA] Store chemicals away from food in a designated area. [COS]

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer at single door prep unit. [CA] Provide a thermometer and locate at front part of unit (warmest location).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed rice stored directly on floor. [CA] Store food 6 inches off of the floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured chicken gochujang and beef in hot unit warmers at front counter measured between 125-128F. [CA] Maintain hot food 135F and above. [COS] Chicken and beef were heated/prepared at 11a. Operator agreed to time label food and discard leftover at 3p (within 4 hours).

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw eggs and raw chicken above ready to eat food in 2 door undercounter unit and single door prep unit at front counter. [CA] Store raw meat/eggs below ready to eat/cooked foods. Uncovered food noted in units at front counter. Open bag of rice noted. [CA] Keep food covered with lids and seal dry goods when not in use.