TRULUCK'S OCEAN'S FINEST SEAFOOD AND CRAB
701 N FT LAUDERDALE BEACH BLVD CU3, Fort Lauderdale FL 33304
Last inspected Apr 14, 2026 · 10 visits since November 2023
JUN 24
JAN 25
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Cookline - low boy unit - butter - per operator held on Time as a Public Health Control last night, not discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Cookline - low boy unit - butter - per operator held on Time as a Public Health Control last night, not discarded. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right flip top - pesto (47F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed loose gaskets on door. See stop sale. 2.Cookline - middle flip top - butter (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right flip top - crab cakes (45-47F); shredded cheddar cheese (60F) - per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator moved crab cakes back to walk in to quick chill. Operator voluntarily discarded cheese. Same unit - pesto (47F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed loose gaskets on door. See stop sale. 2.Cookline - middle flip top - butter (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Cookline - low boy unit - butter - per operator held on Time as a Public Health Control last night, not discarded. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened more than 24 hours ago. Operator date marked.
Some oyster tags not marked with last date served. Reviewed proper procedures.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over dessert prep - paint peeling.
Equipment in poor repair. Chest freezer at bar - broken lid.
Food not stored at least 6 inches off of the floor. Walk in freezer - raw beef stored in plastic container on floor under shelving. Operator stored properly.
Ice buildup in reach-in chest freezer at bar and in walk-in freezer, by circulation fans.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Quaternary 200ppm
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered Cookline, put on gloves and began working with ready to eat foods without washing hands. Reviewed proper hand washing and employee washed hands.
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Shell eggs in use or stored with cracks or broken shells. 1 cracked shell egg in container with raw shell eggs on Cookline. See stop sale.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by fan and container. Operator removed items to make sink accessible.
Handwash sink used for purposes other than handwashing. Cookline hand sink used to dump ice. Reviewed proper use of hand sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold water not functioning at bar hand sink. Water 130F. Too hot to safely wash hands.
Wiping cloth sanitizing solution stored on the floor. Prep area - solution stored on floor. Operator stored properly.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing. Above dish machine.
Self-closing device on bathroom door disconnected/broken. Employee restroom.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - crab cakes (50F). Per operator placed in unit than an hour ago. Observed item stored above food pans in upper section of flip top. Operator voluntarily discarded.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator ROP raw beef.
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - final rinse(Temperature 145F). Operator made set up triple sink sanitizing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - Fry station - cream dressing (55F); quinoa (55F); cooked potatoes (55F); cheese (55F); raw fish (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - Fry station - cream dressing (55F); quinoa (55F); cooked potatoes (55F); cheese (55F); raw fish (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control Form to operator. Operator filled out during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator ROP raw beef.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Left cookline flip top - fish in ROP package. Per operator placed in unit this morning (36F). Reviewed proper procedures and operator opened packages.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Nov 2, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.