Lucky Jovy's Asian Market & Eatery
577 Deltona Blvd Ste 5-6, Deltona, FL 32725 · Permanent Food Service · License 7407391
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 Jul 24 routine inspection1 high priority (no follow-up needed), 5 basic (2 repeats)-10
- Safety score90
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 visitJul 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 and vegetables 117-121°F, per operator stored on table at room temperature less than 1 hour
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters over cooking equipment have an accumulation of grease and food debris
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-both handwash sinks in rear prep area, inspector provided handwashing signs
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-throughout the kitchen
Repeat violation
Floor soiled/has accumulation of debris.
-floor underneath cooking equipment
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
-Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395.
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. -rear exit door from storage room, unlocked
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.