Super Stop and Shop No 705
Last inspected: Aug 18, 2025
37
Score
Across the available record, Super Stop and Shop No 705 has three inspections on file, the first dated 2023. The most recent visit was on Aug 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have moved in the wrong direction: violation counts went from 11 to 13.
Across the inspection history, physical facilities installed, maintained, & clean is the issue that surfaces most often, recorded seven times.
Super Stop and Shop No 705's latest score of 37 falls below the Greenville average of 78. This restaurant has more on its record than most do.
3
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Aug 18, 2025
Environmental Complaint
2 critical violations. 3 major violations. 8 minor violations. 3 corrected on site.
View 13 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: One cutting board was observed stored in an unclean area, on the faucet handles of the 3 bay sink.
4-903.11(A)
Backflow prevention air gap not adequate
Inspector notes: The air gaps on the 3 bay sink used for washing produce has plastic containers inserted into the plumbers' bowls, compromising the air gaps.
5-202.13
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Mortadella was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Disposed.
3-501.17
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: Raw seafood area did not have a consumer advisory posted.
3-603.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the seafood area.
4-903.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the produce standpipe area has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One sink in the women's toilet room was clogged during inspection. The physical facilities must be maintained in good repair. Service was called during inspection.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The produce walk in has an accumulation of wood and debris near the overhead door, and mold was observed on the ceiling. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling tile above the 3 bay sink in the produce area has an accumulation of mold. Ceiling panels near the ceiling vent in back of prepared foods area have an accumulation of soil residue. Ceiling tiles in the toilet room hallway are stained from previous water damage. The walls in the produce area near the swinging doors have an accumulation of soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The wall near the door in the back of the grocery area is in poor repair, with peeling paint. The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Numerous plastic trays observed not in good repair, with corners broken off, exposing metal frame.
4-501.11
Physical facilities not in good repair
Inspector notes: Three lights in the produce area were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walk in freezer in the perishable area has an accumulation of ice on the floor. The ice cream walk in freezer has an accumulation of ice on the floor, ceiling and shelves. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
37
Oct 26, 2023
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Orange Juice was observed held at 53 degrees Fahrenheit in convenience case. Food was removed from retail sale to be scanned out and disposed.
3-501.16(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the deli prep room are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Physical facilities not in good repair
Inspector notes: Walls in the back stockroom were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
78
Oct 5, 2023
Routine
3 critical violations. 2 major violations. 14 minor violations. 5 corrected on site.
View 19 violations
Plumbing system not maintained in good repair
Inspector notes: Plumbing for handwashing sink at seafood area was observed leaking onto the floor. Plumbing to be in good repair and proper adjustment.
5-205.15
Food received at improper temperature
(corrected on site)
Inspector notes: Sushi and potstickers were observed received at a temperature of 54 and 58 degrees Fahrenheit respectively. Per PIC and purveyor, sushi was recently prepared and delivered. Foods were placed into refrigeration to blast chill product. Sushi and potstickers chilled to 38 degrees Fahrenheit during time of inspection. Foods to be received at 41 degrees Fahrenheit or below.
3-202.11
Plumbing system not maintained in good repair
Inspector notes: Plumbing pipes observed in poor repair at deli area prep sink (not attached). Plumbing to be in good repair and proper adjustment.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Provided state guidance to site. Establishment pulled company policy during time of inspection.
2-501.11
Physical facilities not in good repair
Inspector notes: Coving for wall by the meatroom was observed in poor repair.
6-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the back storage room area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pea shoots, sprouts, romaine and celery were observed held at 51-54 degrees Fahrenheit in the produce area. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of by the PIC.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk and Butter were observed held at 47 and 55 degrees Fahrenheit at the convenience corner. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were voluntarily disposed of by the PIC.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Packaged meatloaf was observed held at 47 degrees Fahrenheit near deli/ meat area. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of by the PIC.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The walk-in cooler receiving/staging area for meat is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the deli prep room are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the retail shelving have an accumulation of food residue, and other debris.
4-601.11(B)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the caulking at 3 bay sink and partition between handsink and 3 bay sink in cut fruit prep area a have an accumulation of soil residue and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the retail sales area have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fanguards in the walk-in coolers have an accumulation of soil residue and dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The wall in the seafood walk-in refrigerator is constructed of wood. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-101.11
Physical facilities not in good repair
Inspector notes: Walls in back stockroom were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Fanguard in meat walk-in cooler was observed in poor repair.
6-501.11
26
Frequently Asked Questions
When was Super Stop and Shop No 705 last inspected?
The most recent health inspection at Super Stop and Shop No 705 on file is from Aug 18, 2025. The public record contains three inspections in total.
What is the most common violation at Super Stop and Shop No 705?
Across the inspection record, physical facilities installed, maintained, & clean has been cited seven times, more than any other issue at Super Stop and Shop No 705.
How does Super Stop and Shop No 705 compare to other restaurants in Greenville?
Super Stop and Shop No 705 most recently scored 37 out of 100, which is lower than the Greenville average of 78.
Has Super Stop and Shop No 705's inspection record improved over time?
No. Recent inspections at Super Stop and Shop No 705 have flagged more violations than earlier ones, ticking from about 11 per visit to around 13 more recently.
What does a high risk rating mean?
A high risk rating at Super Stop and Shop No 705 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Super Stop and Shop No 705 inspected?
Based on the inspection history on file, Super Stop and Shop No 705 is inspected around two times per year on average.
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