If you are fermenting in a bucket, I'd go with the leaky lid. It happens a lot.
If your sanitation procedures are good, you shouldn't see any serious impact on your beer.
Personally, rather than waiting 4 days, I would have pitched some more yeast at the 48 hour mark.
You didn't ask, but starting fermentation at 80 degrees is about 15 degrees to high.
Fermenting at high temps will have a much larger negative impact on your beer than a long lag time.