TRULUCKS'S SEAFOOD STEAK & CRAB HOUSE
777 BRICKELL AVE SUITE 100, Miami FL 33131 · 305-579-0035
Last inspected Feb 9, 2026 · 6 visits since September 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with foods.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area,
Food stored on floor. Observed Boxes of liquor on floor in walk-in cooler.
Ice scoop handle in contact with ice.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Ice not properly protected from contamination, employees clean ice equipment with ice inside.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can Can opener, food debri.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on shelves in food preparation areas.
Food stored on floor. Observed Bottled water on floor dry storage location
Soiled dry wiping cloth in use.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Most kitchen cutting boards
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen shelves kitchen area.
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.