Superica

415 S Orlando Ave #211, Winter Park, FL 32789 · Permanent Food Service · License 5815871

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Sep 1, 2026

What drove the grade

Two Live, small flying insects found in prep kitchenHigh priority · fixed by the Sep 1 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
7 high priority (4 fixed by the Sep 1 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)
-50
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Non-food grade towel used as liner for food container
  More time given
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at the bar.
  More time given
Basic1
- Code 29, Plumbing and backflow prevention: Water leaking from pipe under three comp sink
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 7 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Baked potatoes in walk in cooler cooling overnight per chef 51°F roasted peppers in walk in cooler cooling overnight per chef 58°F
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler roasted corn (50°F - Cold Holding); raw shrimp (51°F - Cold Holding); cooked chicken (47°F - Cold Holding); raw bacon (47- Cold Holding) Less than four hours per chef Placed in blast chiller for temperature recovery 20 minutes later roasted corn (27°F-Cold Holding); raw shrimp (44- Cold Holding); cooked chicken (26°F - Cold Holding); raw bacon (44°F- Cold Holding)
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Above grill on cooks line grilled chicken (110°F - Hot Holding); grilled steak (108°F - Hot Holding) Placed on grill for temperature recovery
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Baked potatoes in walk in cooler cooling overnight per chef 51°F roasted peppers in walk in cooler cooling overnight per chef 58°F
- Code 14, Food-contact surfaces designed and maintained: Non-food grade towel used as liner for food container
  Tortillas on cooks line
  Repeat violation
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  In three comp sink
- Code 35, Insects, rodents, pests and animals: Two Live, small flying insects found in prep kitchen
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Baked potatoes in walk in cooler cooling overnight per chef 51°F roasted peppers in walk in cooler cooling overnight per chef 58°F Covered when cooling and cover had condensation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
  - cutting boards on cooks line - soda gun nozzle at the bar
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  On cooks line by grill blocked by produce
  Fixed on the spot
  Equipment drain line draining into handwash sink at the bar.
  No paper towels or mechanical hand drying device provided at handwash sink.
  By prep sink in kitchen
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Side of grill on cooks line
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in cooler under the condenser
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in prep kitchen
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe under three comp sink
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop sink in kitchen
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.