SUPERICA
415 S ORLANDO AVE #211 · WINTER PARK · Orange County · FL 32789
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes in walk in cooler cooling overnight per chef 51F roasted peppers in walk in cooler cooling overnight per chef 58F **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Baked potatoes in walk in cooler cooling overnight per chef 51F roasted peppers in walk in cooler cooling overnight per chef 58F **Warning**
14-86-1High Priority – Non-food grade towel used as liner for food container Tortillas on cooks line **Repeat Violation**
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. In three comp sink
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler roasted corn (50F – Cold Holding); raw shrimp (51F – Cold Holding); cooked chicken (47F – 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 (27F-Cold Holding); raw shrimp (44- Cold Holding); cooked chicken (26F – Cold Holding); raw bacon (44F- Cold Holding) **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above grill on cooks line grilled chicken (110F – Hot Holding); grilled steak (108F – Hot Holding) Placed on grill for temperature recovery
35A-02-8High Priority – Two Live, small flying insects found in prep kitchen
Intermediate 5
31A-10-4Intermediate – Equipment drain line draining into handwash sink at the bar.
03D-15-4Intermediate – 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 51F roasted peppers in walk in cooler cooling overnight per chef 58F Covered when cooling and cover had condensation **Warning**
22-02-4Intermediate – 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**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. On cooks line by grill blocked by produce **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By prep sink in kitchen
Basic 5
14-69-4Basic – Ice buildup in walk-in cooler under the condenser
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Side of grill on cooks line
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in prep kitchen **Corrected On-Site**
29-11-4Basic – Water leaking from pipe under three comp sink **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mop sink in kitchen
Inspector observations synchronized from DBPR on September 1, 2026 11:07 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.