Sun Viking Lodge
Last inspected: Apr 29, 2026
95
Score
Public records show seven inspections at Sun Viking Lodge stretching back to 2022. The newest entry in the record is dated Apr 29, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “floor/ floor drain soiled” has been the most frequent reason, cited three times.
Restaurants in Daytona Beach Shores average 68, so Sun Viking Lodge is doing better than most peers. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some shelving under hand sink up front -ledge/table under fryers
23-03-4
95
May 6, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor/ floor drain soiled. -floor drain in back -area surrounding refrigerators on south side of back of house.
36-73-4
Basic - Openings to the outside, not screened or otherwise protected when the equipment is not in operation. -soffit area on south end of concessions
35B-07-4
90
Oct 1, 2024
Routine - Food
1 major violation.
View 1 violation
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**
53B-01-5
90
Apr 23, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -steamwell basins left with standing water
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink up front with numerous items inside basin
31A-11-4
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
02C-02-5
Basic - Floor soiled/has accumulation of grease/food debris. -inside grout near fryers
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of plastic water bottles
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer
23-03-4
Basic - Stored food not covered. -cut watermelon
08B-12-5
61
Feb 9, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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-03-5
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.
12A-07-5
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**
08A-05-6
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**
03A-02-5
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
02C-03-5
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.
11-27-4
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.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris underneath 3 compartment sink.
36-73-4
37
Jan 20, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 28, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site**
03A-03-5
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**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -sani bucket stored inside hand sink basin, manager removed
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
52
Frequently Asked Questions
When was Sun Viking Lodge last inspected?
The most recent health inspection at Sun Viking Lodge on file is from Apr 29, 2026. The public record contains seven inspections in total.
What is the most common violation at Sun Viking Lodge?
Across the inspection record, “floor/ floor drain soiled” has been cited three times, more than any other issue at Sun Viking Lodge.
How does Sun Viking Lodge compare to other restaurants in Daytona Beach Shores?
Sun Viking Lodge most recently scored 95 out of 100, which is higher than the Daytona Beach Shores average of 68.
Has Sun Viking Lodge's inspection record improved over time?
Yes. Recent inspections at Sun Viking Lodge have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Sun Viking Lodge means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sun Viking Lodge inspected?
Based on the inspection history on file, Sun Viking Lodge is inspected around two times per year on average.
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