WINTER PARK, FL. A state inspector walked into Superica on South Orlando Avenue on August 31 and found food from an unapproved or unknown source being used in the kitchen, a violation that means no one can verify where that food came from or whether it ever passed a federal safety inspection.
The restaurant was not closed.
What Inspectors Found
The full list from that August 31 visit ran to ten violations: six high-severity and four intermediate. Beyond the unknown food source, the inspector cited employees not reporting symptoms of illness, no person in charge present or performing oversight duties, food contact surfaces not properly cleaned or sanitized, and improper use of time as a public health control. A sixth high-severity violation: no consumer advisory posted for raw or undercooked menu items.
The intermediate violations added to the picture. Inspectors documented improper sewage or wastewater disposal, multi-use utensils not properly cleaned, single-use items being reused, and equipment in poor repair.
That is ten violations in a single visit. The restaurant remained open through all of it.
What These Violations Mean
The food-from-unapproved-sources violation is not a paperwork problem. Food that bypasses USDA and FDA inspection has no traceability, which means that if a customer gets sick, investigators have no chain of custody to follow. Listeria, Salmonella, and E. coli have all been linked to uninspected food supply chains.
The employee illness violation is the one that produces outbreaks. When workers are not required to report symptoms, a single sick employee can expose every plate that leaves the kitchen. Norovirus spreads this way. So does hepatitis A. This violation is the reason health officials track multi-victim outbreaks back to specific shifts and specific workers.
The absence of a responsible person in charge compounds every other violation on the list. CDC data shows establishments without active managerial control accumulate critical violations at roughly three times the rate of those with engaged supervision. On August 31, Superica had no one performing that function, according to the inspection record.
The time-control violation means food was allowed to sit in the temperature danger zone, between 41 and 135 degrees Fahrenheit, without a documented plan to track how long it had been there. Bacteria double roughly every 20 minutes in that range. Time-as-a-public-health-control is a formal system designed to prevent that, and the inspector found it was not being followed.
The Pattern
The August 31 inspection was not an anomaly. It was the eighth inspection on record for this location, and seven of those eight visits produced high-severity violations.
The most recent prior visit, on February 13 of this year, turned up four high-severity violations and two intermediate. The September 2025 inspection found three high-severity violations. The March 2025 visit found four high and two intermediate. Going back further: five high-severity violations in November 2024, seven in July 2024, and seven more in May 2024.
The only clean inspection in the record was the very first one, in October 2023.
The Longer Record
Nine inspections are on record for Superica on South Orlando Avenue. Seventy-six total violations have been documented across those visits. The facility has never been emergency-closed.
That history matters because it shows the violations cited on August 31 are not a one-time lapse. The food contact surface violation has appeared across multiple inspection cycles. The management and oversight failure, captured in the "no person in charge" citation, has emerged repeatedly. A restaurant that generates seven high-severity violations in a single visit, as this one did twice in 2024, and then generates six more in August 2026, is not having a bad day.
The follow-up inspection, conducted September 1, found one high-severity violation and two intermediate violations remaining. That is an improvement. It also means a high-severity violation was still present the day after the ten-violation inspection.
Superica served customers throughout the period covered by this inspection record. It served them on August 31, when an inspector documented food of unknown origin in the kitchen, employees not flagging illness symptoms, and no one in a supervisory role actively overseeing the operation.
The restaurant is still open.
