Apr 29, 2026
Routine - Food
Inspection Completed - No Further Action
Basic: 1Total: 1
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some shelving under hand sink up front -ledge/table under fryers
Daytona Beach Shores, Volusia County
SUN VIKING LODGE
2411 S ATLANTIC AVE, Daytona Beach Shores, FL 32118
FoodNon-Seating
Latest violations
1
1 Basic
Apr 29, 2026
City
Daytona Beach Shores
County
Volusia
Status
Current / Active
Inspections
13
Violation history
Florida violations grouped by priority level over time.
Inspection history
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Detail 24546484
May 6, 2025
Routine - Food
Inspection Completed - No Further Action
Basic: 2Total: 2
36-73-4
Basic - Floor/ floor drain soiled. -floor drain in back -area surrounding refrigerators on south side of back of house.
35B-07-4
Basic - Openings to the outside, not screened or otherwise protected when the equipment is not in operation. -soffit area on south end of concessions
Oct 1, 2024
Routine - Food
Call Back - Complied
Intermediate: 1Total: 1
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-27: Time extended 60 days to verify compliance on food handler training for staff Time Extended - From follow-up inspection 2024-10-01: Must be in compliance upon next unannounced inspection. Time Extended
Jul 27, 2024
Routine - Food
Call Back - Extension given, pending
Intermediate: 3Basic: 2Total: 5
22-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top - From follow-up inspection 2024-07-27: Time Extended
53A-01-7
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-07-27: time extended 60 days Time Extended
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-27: Time extended 60 days to verify compliance on food handler training for staff Time Extended
36-73-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -some grease on floor on side of wall near ice machine - From follow-up inspection 2024-07-27: Time Extended
22-08-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-07-27: Time Extended
Jul 26, 2024
Routine - Food
Warning Issued
High Priority: 5Intermediate: 9Basic: 5Total: 19
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 small flying insects inside kitchen around 3 compartment sink on top of plastic container holding dry food in dish pit Warning
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw bacon stored above nacho cheese inside refrigerator
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Warning
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw bacon 70F, milk 47-50F, ham 65F, nacho cheese 50F, hot dogs 55F, chili 50F Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon 70F, milk 47-50F, ham 65F, nacho cheese 50F, hot dogs 55F, chili 50F inside refrigerator in back of prep area overnight, see stop sale.Warning Warning
02B-02-5
Intermediate - Corrected On-Site
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chili, nacho cheese
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink up front used for dishes
53A-01-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
31B-03-4
Intermediate - No soap provided at handwash sink.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
36-73-4
Basic - Floor soiled/has accumulation of debris. -some grease on floor on side of wall near ice machine
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. -soda bibs on floor in back
22-08-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
29-49-6
Basic - Standing water in bottom of reach-in-cooler.
Apr 23, 2024
Routine - Food
Inspection Completed - No Further Action
Intermediate: 3Basic: 4Total: 7
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -steamwell basins left with standing water
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink up front with numerous items inside basin
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -inside fridge, gavy, cut melon, cut lettuce, cut tomato
36-73-4
Basic - Floor soiled/has accumulation of grease/food debris. -inside grout near fryers
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. -case of plastic water bottles
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer
08B-12-5
Basic - Stored food not covered. -cut watermelon
Feb 9, 2024
Routine - Food
Inspection Completed - No Further Action
High Priority: 4Intermediate: 3Basic: 2Total: 9
12A-07-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked raw shell egg prior to donning new gloves to handle clean single service items/equipment/ready to eat foods without washing hands prior to new gloves.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -case of raw bacon stored above hot dogs inside refrigerator in back of concessions. Corrected On-Site
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -stored inside pan exposed to hot ambient temperatures from grill, inside inadequate ice bath on cook line.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked sausage patties 51F, ham 49-50F for 3 hours per employee inside inadequate ice bath located on side of grill exposed to ambient heat. Advised to rely on 4 hour time as public health control if unable to maintain 41F in hot ambient location. -person in charge marked time for ice bath, stated discarding at 12pm. Corrected On-Site
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -corned beef hash
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
36-73-4
Basic - Floor soiled/has accumulation of debris underneath 3 compartment sink.
Jan 20, 2023
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Intermediate: 1Basic: 2Total: 5
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw bacon inside stand up cooler in back, manager corrected. Corrected On-Site
01B-14-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -American cheese
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on table next to toaster and wrapped bread. Manager removed Corrected On-Site
Jul 28, 2022
Routine - Food
Inspection Completed - No Further Action
High Priority: 3Intermediate: 1Basic: 2Total: 6
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cut watermelon 41F
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 48F, cut tomatoes 51F, sliced cheese 50F, inside stand up vertical cooler with inadequate air flow allowed to circulate around TCS food. Manager stated recently had door open, moved pans to ice bath and moved some items out of cooler into backup. Rechecked at 41-43F prior to end of inspection Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. -sani bucket stored inside hand sink basin, manager removed
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
16-46-4
Basic - Old labels stuck to food containers after cleaning.
Mar 14, 2022
Routine - Food
Call Back - Complied
No violations recorded for this inspection.
Mar 11, 2022
Routine - Food
Warning Issued
High Priority: 3Intermediate: 2Basic: 2Total: 7
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -stored inside small stand up cooler in back Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon, raw beef patties, ham 47-48F inside small stand up cooler in back, manager states recently backfilled. Warning
03E-04-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. -cheese sauce, pulled pork 120-153F, manager states 2.5 hours prior, advised to stir product and use hot plate for initial heating. Crock pots are not adequate for required time parameters during cooking/reheating. Warning
05-05-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk, ham
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine cover
Jul 14, 2021
Food-Licensing Inspection
Call Back - Complied
Intermediate: 1Total: 1
31A-11-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Strainer with food debris inside hand sink Warning - From follow-up inspection 2021-07-14: Time Extended
Jul 13, 2021
Food-Licensing Inspection
Warning Issued
High Priority: 4Intermediate: 1Basic: 3Total: 8
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in back of kitchen by 3 compartment sink and soda bib rack Warning
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Warning
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (49°F - Cold Holding); raw shell eggs (49F ambient°F - Cold Holding); sliced ham (47°F - Cold Holding); hot dogs (48°F - Cold Holding) -burger and eggs in cooler not holding adequate temperature at 41F and below from previous day Warning
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer with food debris inside hand sink Warning
36-73-4
Basic - Floor soiled/has accumulation of debris/grease. Warning
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom surface inside stand up refrigerator. Warning