Restaurant · Wake County, NC

Superica

Name: Superica
Address: 25 Fenton Main St, Wake County, NC

25 Fenton Main St

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Observed tuna that i served raw/undercooked being stored underneath bacon and shrimp. PIC corrected violation by removing tuna from speed rack.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Several metal and plastic food containers had either food debris or sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated for removal of sticker pieces and food debris. REHS strongly recommends thoroughly washing all food containers to prevent future repeats. Repeat. CDI by pulling all metal pans and placing in wash line

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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed grilled corn inside cold drawer across from the grill at a temperature of 44-46F. Corn was discarded during inspection. All other food items maintained 41F.

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

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tuna cooling inside ramekins with lids on in a deep container. CDi by palcing cups of tuna on sheet tray and removing the lids to allow cold air infiltration. .

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple dry wiping cloths along cook and preparation line that were severely soiled and needed to be switched out with new cloth.

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

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them in use inside the preparation coolers. Ensure all produce is washed prior to service and have stickers removed.

In plain English

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

More about other finding

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core) Multiple stacks of pans were stacked while still wet. Utensils and equipment must be stored to allow air drying after washing and sanitizing. CDI-Utensils were cleaned again; and stacked to allow air drying.

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

notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Obsvered take out containers that were stored inverted with food contact portions exposed. CDI by flipping containers

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

Official record from Wake County Environmental Services, May 28, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Several TCS foods in the top section of a prep cooler across from grill area were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods had ice bags added and lids closed for rapid cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Observed large portions of cooling black beans stored in deep containers inside the blast chiller. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Beans stirred to redistribute heat and REHS spoke with PIC about more effective methods. Repeat.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 9, 2026 · Original Source

1 - Inspection

Mar 19, 2025

Score 90

Official score: 90 · Understand this area’s scale

8 recorded violations

notedCode 2-103.11(A-P) (priority foundation)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) (priority foundation); PIC shall ensure rules in the code for food safety and handling are met. Multiple priority and priority foundation violations such as hot and cold holding violations indicate more manager oversight is needed in kitchen. CDI-Discussed active managerial control with PIC and explained PIC oversight duties to PIC.

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

notedCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The dish machine is not reaching a final rinse of 160F at the plate. Final rinse temperatures for sanitizing shall be 180F in the machine; and 160F at the utensil level. CDI-Machine will be serviced. 200 ppm quaternary ammonium was available at the 3-compartment sink; which will be used until the dish machine is able to reach the required temperatures for sanitzing. 4-601.11 (A); Priority Foundation; Almost all pans throughout the facility have multiple old stickers and residues on them. A few utensils stored as clean had food and char residue on them. The lid on the ice storage bin in the wait staff area had black residue. CDI-Items were moved to dish pit for further cleaning. Ice bin was emptied and cleaned. Facility is considering other label options that don't leave residue.

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

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Queso stored in the hot box was holding 110F. TCS foods must be held hot at 135F or higher. CDI-Queso was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); House salsa and milk in the glass reach in cooler were holding 44-45F. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. The unit will be serviced.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; Foods held on time control were not marked with the date or time it must be discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Food was voluntarily discarded. New foods cooked for TPHC were marked with discard time.

In plain English

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

More about other finding

notedCode 3-501.15 Cooling Methods (Priority Foundation)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Priority Foundation); Large cuts of meat (pork belly; brisket) were stacked multiple containers deep; with tight lids for cooling in the walk in cooler. Foods shall be rapidly cooled using one or more of these methods: Dividing food into smaller portions; using rapid cooling equipment such as blast chillers or ice wands; adding ice. Lids should be left off; if food can be protected from spillage. Air needs to be able to move over food to allow cooling; don't stack multiple containers to be cooled. CDI-Meats were moved to blast chiller to cool. Reviewed other methods with PIC; and provided link to cooling poster via email.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; There were a few damp wiping cloths stored on the prep tables when not in use. Wet wiping cloths must be stored in sanitizer in between uses. CDI-Cloths were moved to sanitizer buckets.

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

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

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

Official record from Wake County Environmental Services, Mar 19, 2025 · Original Source

1 - Inspection

Sep 18, 2024

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Dish employee did not wash hands or change gloves after spraying soiled equipment for the dish machine; and then handling and putting away cleaned equipment. Employee's hands shall be washed: After touching body parts other than clean hands and arms; after using toilet room; after handling service or aquatic animals; after coughing; sneezing; using tissue; using tobacco; eating; or drinking; after handling soiled equipment or utensils; as often as necessary during food prep to prevent cross contamination; when switching between raw and ready to eat foods; before donning gloves for working with food; and after any activity that contaminates hands. CDI-Employee removed gloves; washed hands; and donned clean gloves. Reminded employee that a hand wash is required between handling soiled and clean dishes.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The dish machine is not reaching a final rinse of 160F at the plate. Final rinse temperatures for sanitizing shall be 180F in the machine; and 160F at the utensil level. CDI-Machine will be serviced. 200 ppm quaternary ammonium was available at the 3-compartment sink; which will be used until the dish machine is able to reach the required temperatures for sanitzing. 4-601.11 (A); Priority Foundation; Multiple stacks of bowls stored as clean on the service line were soiled. Multiple lexan pans throughout the facility had old food label sticker residue on them. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Bowls and pans were moved to dish pit for further cleaning.

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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Lexan pans and lids were stacked together while still wet on the dish drying/storage shelves. Equipment and utensils shall be stored to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged.

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

Official record from Wake County Environmental Services, Sep 18, 2024 · Original Source

1 - Inspection

Apr 24, 2024

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; Dish machine final rinse took 4 tries to reach 167F at the plate. Final rinse shall be 165F at the plate. CDI-Facility is having unit serviced once per week; and checking it very frequently to ensure that it reaches 165F. Unit will be serviced again. Facility has 200ppm quaternary ammonium available at the 3-compartment sink. ; 4-601.11 (A); Priority Foundation; Almost all pans throughout the facility have multiple old stickers and residues on them. Several dishes and tongs stored as clean had food and char residue on the. The can opener had old residue on it. CDI-Items were moved to dish pit for further cleaning. VR-EC will return in a few days to verify that pans are getting scraped and cleaned of sticker residue.

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

Official record from Wake County Environmental Services, Apr 24, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Almost all pans throughout the facility have multiple old stickers and residues on them. Several dishes and tongs stored as clean had food and char residue on the. The can opener had old residue on it. CDI-Items were moved to dish pit for further cleaning. Facility is considering other label options that do not leave residue. ; 4-501.112; Priority Foundation; The final rinse on the dish machine was 157F. Final rinse for hot water sanitizing shall be 165F. CDI-Service was scheduled. Facility has 3-compartment sink with quaternary solution of 250 ppm available for sanitizing.

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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of cooked chicken was marked as made 1/13/24 was still in the walk in cooler for service. Foods held at 41F or below shall be discarded within 7 days of the preparation date. CDI-Foods were voluntarily discarded.; 3-501.17; Priority Foundation; Foods throughout the restaurant prepared yesterday; including diced tomatoes and octopus; were not marked with the preparation date. Refrigerated; ready to eat TCS (Temperature/Time Control for Safety) foods shall be marked with the preparation or opening date if opened from commercial packaging. CDI-Foods were date marked.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; One dead roach was observed on the hand sink at the wait station. Dead insects shall be removed from premises. CDI-Insect was removed.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Wake County Environmental Services, Jan 22, 2024 · Original Source