Trulucks's Seafood Steak & Crab House

777 Brickell Ave Suite 100, Miami, FL 33131 · Permanent Food Service · License 2332451

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink by the salad prep area.Intermediate, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
5 intermediate (2 fixed on the spot, 1 repeat), 8 basic (1 repeat)
-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 visit

Nov22026

Routine inspection

13 violations found

First visitNov 2, 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.
13 violations found:
- 5 Intermediate
- 8 Basic
What the inspector cited
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
  August through October some tags missing last date used Discussed with the operator.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Larger dishwasher in the ware wash area. Discussed with the operator and showed the measuring devices.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on the flip top reach in cooler soiled/ stained.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee rinsing celery at the hand washing sink by the main cookline, Observed employee drain juice from meatballs at the hand washing sink in front of the main cookline. Discussed with the operator and employee.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink by the salad prep area.
  Repeat violation
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee cooking without hair restraint or hat.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Most cutting boards on the flip top reach in cooler in the main kitchen at area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hoods soiled with dustin front of the main cookline.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed by the main walk in cooler: several clean pans on a shelf wet nesting. Operator tilted the pans to drawing the excess water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at the hand washing sink in front of the main cookline.
  Discussed with the operator and provided the handout washing sign during the inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  In the ware wash area by the exit side.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Ware wash area by the dishwasher.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Main cookline area: employee cellphone and ear phones on top of a container with seasoning stored inside.
  Fixed on the spot
Official report, on the Florida DBPR website

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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.