Lost Lagoon Wings and Grill
2004 N Dixie Freeway, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406391
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection5 high priority (3 fixed by the Sep 21 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor dips/broken and cracked tiles, kitchen
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Wings out and returned to cooler 46°F a¿¿ Top of center reach in cooler sliced cheese 50°F and 49f, underneath Cooked onions 56f, Philly meat 44-45°F Right cooler sliced cheese with soufflé cups underneath 46-52°F.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Grits up 48°F Chili up to 48°F Chowder up to 50°F Overnight in walk in cooler
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure.plating a sandwich
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Greater than 400 ppm quat
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener Interior microwave
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Fixed on the spot
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under dish machine
Standing water in bottom of reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor dips/broken and cracked tiles, kitchen
Floor soiled/has accumulation of debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.