SUN VIKING LODGE
2411 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-615-1100
Last inspected Apr 29, 2026 · 7 visits since February 2024
FEB 24
APR 24
JUL 24
MAY 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some shelving under hand sink up front -ledge/table under fryers
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor/ floor drain soiled. -floor drain in back -area surrounding refrigerators on south side of back of house.
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□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top
Manager or person in charge lacking proof of food manager certification.
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.
Floor soiled/has accumulation of debris. -some grease on floor on side of wall near ice machine
Interior of microwave has accumulation of black substance/grease/food debris.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority9 Intermediate5 Basic
Show 19 findings ▾
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
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
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
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
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top
Handwash sink used for purposes other than handwashing. -hand sink up front used for dishes
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink.
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.
Floor soiled/has accumulation of debris. -some grease on floor on side of wall near ice machine
Food not stored at least 6 inches off of the floor. -soda bibs on floor in back
Interior of microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -steamwell basins left with standing water
Handwash sink used for purposes other than handwashing. -hand sink up front with numerous items inside basin
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
Floor soiled/has accumulation of grease/food debris. -inside grout near fryers
Food not stored at least 6 inches off of the floor. -case of plastic water bottles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer
Stored food not covered. -cut watermelon
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
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.
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.
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.
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.
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
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.
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.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris underneath 3 compartment sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.