What is Truluck's Seafood Steak Crabhouse's health inspection score?

Truluck's Seafood Steak Crabhouse has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Truluck's Seafood Steak Crabhouse last inspected?

Truluck's Seafood Steak Crabhouse was last inspected on May 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Truluck's Seafood Steak Crabhouse have?

Truluck's Seafood Steak Crabhouse has 48 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Truluck's Seafood Steak Crabhouse safe to eat at?

Truluck's Seafood Steak Crabhouse has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Truluck's Seafood Steak Crabhouse serve?

Truluck's Seafood Steak Crabhouse serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Truluck's Seafood Steak Crabhouse

Name: Truluck's Seafood Steak Crabhouse
Address: 2401 MCKINNEY AVE, Dallas, 75201
Rating: 61

2401 MCKINNEY AVE, Dallas

Data may be outdated — inspected 5/11/2023

▲Improving

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0Fair

Seafood•Downtown

Ranked #953 of 1000 in DowntownBetter than 58% of seafood restaurants

Improving

10 inspections

Last: May 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

2401 MCKINNEY AVE, Dallas, TX 75201

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

4 basic

Nov

May 2019

1 inspections

2 intermediate

3 basic

Oct 2019

1 inspections

2 basic

Oct

Jun 2020

1 inspections

3 intermediate

3 basic

Dec 2020

1 inspections

1 intermediate

Dec

Apr 2021

1 inspections

2 intermediate

Oct 2021

1 inspections

1 intermediate

6 basic

Oct

May 2022

1 inspections

1 intermediate

9 basic

Nov 2022

1 inspections

1 intermediate

2 basic

Nov

May 2023

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

May 23

Routine InspectionLatestScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*45 Lockers to be used to store personal items−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Plates stored on butter

Base deductions−8 pts

Nov 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Ice build up in walk in freezer
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2

Base deductions−9 pts

May 22

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-9*18 Toxic items stored above food/utensils−5
Chemical spray bottles improperly stored at bar

Basic (9)

−18 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store wet wipes when not in use
DAL-2*35 Hair Restraints effective−2
All food staff must wear proper hair restraints
DAL-3*31 Individual, disposable towels−2
No paper towels at hand sinks
DAL-4*41 Food Label - Bulk food w/ manufatuter labeling−2
label bulk ingredients bins flour etc
DAL-5*39 Equipment and Utensils Storage−2
do not store utensils inside of the bulk containers
DAL-6*45 Premises shall be maintained in good repair−2
Replace damaged ceiling tile/water damage
DAL-7*45 Lockers to be used to store personal items−2
properly store personal items in Alcoh
DAL-8*27 Cool TCS foods using other effective means−2
observed TCS Foods (potatoes)(Rice ) not properly cooled
DAL-10*39 Cutting surfaces.−2
Replaced damaged cutting boards as needed

Base deductions−23 pts

Oct 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine needs to be cleaned

Basic (6)

−12 pts

DAL-2*33 Warewash - Wash cycle temp. of chem. Sanitizer−2
Upstairs dish washers not pumping sanitizer or at 180 degree
DAL-3*35 Hair Restraints effective−2
Employees must have hair restraints
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be kept in sanitizer buckets
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be stored 6 inches above the floor
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
Must clean air intake vent
DAL-7*47 Handwashing signage−2
Employee restroom must have hand wash signs

Base deductions−17 pts

Apr 21

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean food contact surfaces can opener blade ice cart clean the inside of make line
DAL-2*02 Cold Hold (41øF/45øF or below)−5
All items below are in degrees F: Temperature marked with * indicate violation ginger 45* onions 54* 57* ranch 45*

Base deductions−10 pts

Dec 20

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
move raw tuna and eggs to the front of the make line to eliminate drip age

Base deductions−5 pts

Jun 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard cans with rust and dents
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Check dish machine sanitizer
DAL-6*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-5*44 Trash can provided for papertowel waste−2

Base deductions−21 pts

Oct 19

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cloth under cutting boards and containers to catch condensation you can not use the aluminum foil on the ovens
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean non potable ice bin

Base deductions−4 pts

May 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
ENSURE 41 DEGREE OR BELOW AT SALAD COOLER UPSTAIRS

Basic (3)

−6 pts

DAL-1*40 Store single-service item in original package−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
BAR SYRUP IN WIC
DAL-5*31 Handwashing lavatory - used for other purpose−2
BACK HAND SINK BY DISH WASH ON BOTTOM

Base deductions−16 pts

Nov 18

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
LABEL SANITIZE BUCKET DOWNSTAIRS COS
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED BLUEBERRIES AT BAR COS
DAL-5*19 Hand sink water temperature below 110'F−5
100 DEGREE F AT BAR, 100 DEGREE F AT HAND SINK AT PREP AREA
DAL-6*14 When to wash hands before donning new gloves−5

Basic (4)

−8 pts

DAL-2*43 Light 20 foot : Reach-in cooler−2
CAKE FREEZER
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK BINS COS
DAL-7*32 Thermometer in good condition or discarded−2
AT DISHWASHER
DAL-8*31 Individual, disposable towels−2
UPSTAIRS HAND SINK COS

Base deductions−28 pts

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Community Safety Reports

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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