Truluck's Ocean's Finest Seafood and Crab
Last inspected: Apr 14, 2026
100
Score
Going back to 2023, Truluck's Ocean's Finest Seafood and Crab has nine inspections in the public record. The most recent report on file is from Apr 14, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average for Fort Lauderdale sits at 80, putting Truluck's Ocean's Finest Seafood and Crab on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
No violations found.
100
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
03F-04-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Some oyster tags not marked with last date served. Reviewed proper procedures. **Warning**
01C-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over dessert prep - paint peeling. **Warning**
36-37-5
Basic - Equipment in poor repair. Chest freezer at bar - broken lid. **Warning**
14-11-5
Basic - 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. **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in reach-in chest freezer at bar and in walk-in freezer, by circulation fans. **Warning**
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Quaternary 200ppm **Corrected On-Site** **Warning**
21-08-4
35
Apr 9, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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.
01B-14-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink used to dump ice. Reviewed proper use of hand sinks.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-13-5
Basic - Wiping cloth sanitizing solution stored on the floor. Prep area - solution stored on floor. Operator stored properly. **Corrected On-Site**
21-38-4
Basic - Cold water not functioning at bar hand sink. Water 130F. Too hot to safely wash hands.
29-09-4
39
Jan 8, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling tile missing. Above dish machine.
36-36-4
Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom.
32-17-4
90
Jun 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
78
Apr 25, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-04-25: ROP beef burgers in walk in cooler - less than 48 hours. Reviewed ROP procedures. **Time Extended**
03G-50-1
90
Apr 24, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Corrective Action Taken** **Warning**
22-49-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - 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. **Warning**
03G-50-1
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site** **Warning**
21-38-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - 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. **Corrected On-Site** **Warning**
06-09-1
45
Nov 2, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
86
Frequently Asked Questions
When was Truluck's Ocean's Finest Seafood and Crab last inspected?
The most recent health inspection at Truluck's Ocean's Finest Seafood and Crab on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Truluck's Ocean's Finest Seafood and Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Truluck's Ocean's Finest Seafood and Crab.
How does Truluck's Ocean's Finest Seafood and Crab compare to other restaurants in Fort Lauderdale?
Truluck's Ocean's Finest Seafood and Crab most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Truluck's Ocean's Finest Seafood and Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Truluck's Ocean's Finest Seafood and Crab have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Truluck's Ocean's Finest Seafood and Crab means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Truluck's Ocean's Finest Seafood and Crab inspected?
Based on the inspection history on file, Truluck's Ocean's Finest Seafood and Crab is inspected around four times per year on average.
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