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The month of February is recognized as Black History month.  Black History Month  2.2021 

We love our Customer(s) and want to get to know you more, please submit your ideas, suggestions or concerns to email address:  administration@cityoflakecity.org.  We Appreciate Our Customers!

The Florence County Landfill/Solid Waste facility operating days and hours are Monday, Wednesday, Friday  and Saturday from 7 a.m. - 7 p.m. 

The City of Lake City Landfill operating hours are Monday - Friday from 10 a.m. - 12 p.m.; 1 p.m. - 3 p.m.

Additional Information:  SKM_C30821022213071

Mayor’s Quote: 

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Special Announcement:

If you need assistance in paying your rent or mortgage, please click on the links below to learn the new program that South Carolina has implemented to help citizens stay in their home:  

SC Housing launches rental and mortgage assistance program or https://schousing.com/Home/SC-Stay.

 Even Mayor Anderson Jr wears his mask for protection, please remember to wash your hands, wear your mask and practice social distancing

Mayor Inspiration  5.13.2020

Click here to see more of the Mayor’s comments:  https://www.facebook.com/CityofLakeCitySC/videos/186519352355573/?t=6

We at the City of Lake City have taken every measure in the prevention of Coronavirus, click here for some helpful tips and precautionary measures. 





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The month of February is recognized as American Heart Month!  American Heart Month  2.2021

Today is Wednesday, February 24, 2021, under sunny skies. The temperature for today the highs will 73 and the lows of 45.  Sunny Skies  11.23.2020 

Today is Tortilla Chips Day!  

Here's a simple recipe to make tortilla chips, give it a try:

HOW TO MAKE TORTINational Tortilla Chips Day  2.24.2021LLA CHIPS:


Heat the oil. Fill a sauté pan with enough oil so that it is between 1/4 to 1/2-inch deep, then heat the oil until it reaches 350°F.  (From this point on, I recommend measuring the temperature of the oil every few minutes so that you can adjust the heat as needed to maintain this temperature.)  2. Fry the tortillas. Add about a dozen or so chips at a time to the oil (or however many fit in a single layer without overlapping) and fry for about 2-3 minutes until they are crispy and lightly golden, gently stirring and pressing the chips below the oil occasionally so that they cook evenly. 3. Drain. Use the spider strainer to quickly and carefully transfer the tortilla chips to a paper-towel-lined baking sheet and spread them out in an even-ish layer, then immediately sprinkle with salt or whatever seasonings you prefer. 4. Repeat. Repeat the process with the remaining tortilla triangles until all have been fried.  (While each batch is frying, I carefully push the finished chips to one side of the baking sheet to make room for the next batch to drain.)

Serve. Then serve them up while they are still nice and warm and enjoy!