TRULUCK'S SEAFOOD STEAK & CRAB
698 4 AVE SOUTH, Naples FL 34102 · 239-530-3131
Last inspected Jul 9, 2026 · 8 visits since October 2023
JAN 24
APR 25
JUN 25
APR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler below the cook top, observed raw white fish (51F - Cold Holding). Operator added ice to fish.
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Inspection history
8 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked meat balls (47F - Cooling); cooked pasta (48F - Cooling). Operator stated meatballs were cooked the day prior.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. bar Dishwasher (Chlorine 0ppm); operator provided new chlorine container. End result bar Dishwasher (Chlorine 50ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed house made Caesar dressing made with raw eggs placed above ready to eat tomato sauce. Operator rearranged for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked meat balls (47F - Cooling); cooked pasta (48F - Cooling). Operator stated meatballs were cooked the day prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler below the cook top, observed raw white fish (51F - Cold Holding). Operator added ice to fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table, observed cooked rice (112F - Hot Holding); mashed potatoes (126F - Hot Holding); cooked vegetables (100F - Hot Holding). Operator stated foods were cooked and moved to the steam table less than an hour before inspection. Operator turned up heat.
Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar being used as a dump sink. Discussed with operator hand wash sink are for hand wash only.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 133)plate level. Operator began to set up three compartment sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the hand washing sink located at the entrance of the kitchen. Operator fixed paper towel dispenser.
In the salad reach in cooler observed, Commercially processed reduced oxygen packaged tuna 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. The tuna fish was not fully thawed. Operator immediately removed from packaging.
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (70F - Cold Holding) Operator stated they had been out for approximately 30 minutes. Operator placed them in a reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked garlic (70F - Hot Holding). Operator stated they had been out for approximately 30 minutes. Operator placed them in a reach in cooler.
Handwash sink used for purposes other than handwashing. Observed the bar hand sink used as a dump sink. Operator removed the objects from the sink.
Single-service articles not stored inverted or protected from contamination. Observed multiple to go containers not inverted. Operator inverted them.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shrimp stored over ready to eat arugula. Operator moved arugula to proper location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand wash sink in dishwash area. Educated operator on hand wash sink only. Operator removed bucket.
Silverware/utensils stored upright with the food-contact surface up. Forks.
Standing water in bottom of raw reach-in-cooler in corner at end of cook line.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed bucket in handwashing sink in the dish station, operator removed bucket.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Employee reporting agreement DBPR FORM HR 5030-103
In-use tongs stored on equipment door handle between uses.Observed tongs hanging on the oven door on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in cooler door gaskets.
Unprotected ice machine in a customer/nonsecure area. Observed ice machine inside non secured area. Door to outside does not lock.
Apr 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator will sanitize in the triple sink. Operator changed the sanitizer and primed the dishwasher, chlorine 50ppm.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the dishwashing area.
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.
Equipment in poor repair. The hinge is broken on the door on the under counter at the entrance to the salad area from the hot line.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a ice buildup around the door to the walk-in freezer.
Ice scoop handle in contact with ice. The ice scoop handle is in contact with the ice in the bin in the cold food area. Operator moved the scoop to proper storage.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
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.