Pura Vida Foods
Last inspected: Jul 10, 2025
35
Score
Going back to 2023, Pura Vida Foods has eight inspections in the public record. Pura Vida Foods was last inspected on Jul 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near nine 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.
Restaurants in Jacksonville average 74, so Pura Vida Foods trails the local norm. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Jul 10, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above pico de gallo, manager rearranged **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f chicken on counter, no time no procedure, explained to him and he wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior lid for rice warmer and cooking pot
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container on it, manager removed it **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager placed a roll **Corrected On-Site**
31B-02-4
Intermediate - 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. Son helping with orders only, gave and explained form
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter.
21-12-4
Basic - Single-service articles improperly stored. To go lids in box on floor, **Repeat Violation**
25-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Preparing foods
13-03-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Back door and window open, explained to him, he closed back door and closed screen window **Corrected On-Site** **Repeat Violation**
35B-14-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Old one
50-03-4
Basic - Food stored on floor. Oil jug
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. On email **Corrective Action Taken** **Repeat Violation**
51-13-4
35
Dec 19, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed only lid for food container, explained to him **Corrected On-Site**
22-45-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator opened bottle of water, drank then scooped cooked meat, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed dish then scooped food, explained to him and he washed hands k **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked veggies and pico de gallo, placed them in cooler by operator, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs by grill, explained time as public health control, operator placed them in cooler, **Corrective Action Taken**
03A-03-5
Intermediate - 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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, operator moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Greens substance, cleaner by operator **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator connected water heater **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Food stored on floor. Margarine jug, operator placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Opened window, no screen **Corrected On-Site**
35B-14-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Single-service articles improperly stored. To go containers in box on floor, **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia 30f in triple sink operator placed it in cooler, **Corrected On-Site** **Repeat Violation**
06-01-5
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. Tilapia, punctured by operator **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
21
Jul 25, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
21
Jan 25, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in bucket, test strip turned blue and immediately white, explained to him
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f pico de Gallo on table, explained time as public health control, mgr wrote time, I emailed 4 hr procedure **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in open bag on shelf above tostones in open bag, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Mgr grabbed raw beef then scooped chips and grabbed bag with tostones, explained to him and he washed hands **Corrected On-Site**
12A-12-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink, mgr moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks steak, wrote and posted one **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine per mgr
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Food stored on floor. Oil jugs
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - Single-service articles improperly stored. Box with to go containers on floor
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
29
Nov 2, 2023
Routine - Food
No violations found.
100
Sep 5, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
May 31, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
78
Frequently Asked Questions
When was Pura Vida Foods last inspected?
The most recent health inspection at Pura Vida Foods on file is from Jul 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Pura Vida Foods?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Pura Vida Foods.
How does Pura Vida Foods compare to other restaurants in Jacksonville?
Pura Vida Foods most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Pura Vida Foods' inspection record improved over time?
Results have been roughly steady. Inspections at Pura Vida Foods have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pura Vida Foods means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pura Vida Foods inspected?
Based on the inspection history on file, Pura Vida Foods is inspected around four times per year on average.
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