Lucky Garden
2820 Doyle Road-Suite #7, Deltona, FL 32738 · Permanent Food Service · License 7406430
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked chicken in broth 112°F, per operator stored off heat in large stainless steel pot on wok station less than 1 hour, operator turned on heat to rapidly reheat
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken wings stored over cooked chicken in small reach-in cooler across from fryers, operator reorganized
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-raw chicken stored in plastic white grocery bags in the walk-in freezer
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-fried chicken in small reach-in cooler across from fryers, per operator cooked 2 days ago
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-inside of roll-top reach-in coolers
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-handwash sink in rear prep area used to store rice pot lid, operator removed
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-buckets of dry rice stored on the floor in the kitchen, operator elevated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-black plastic bowl stored in rice noodles in walk-in cooler, operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
-tested 10ppm, operator added chlorine sanitizer, retested 50ppm
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of dry goods containers throughout the kitchen -exterior of reach-in cooler roll-top lids
Code 25, Single-service items: Reuse of single-service or single-use articles.
-aluminum can
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.