Pura Vida Miami
Last inspected: Dec 18, 2025
50
Score
Pura Vida Miami has been inspected nine times since 2023. On Dec 18, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Compared to other Royal Palm Beach restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes of another employee to pat them, then handled milk pitcher and bottle of milk; no handwash Employee washed hands **Corrected On-Site**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager handle cell phone then handled bottle of milk; no handwash Manager washed hands **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Ponzu and Caesar Dressing with fresh garlic and oil, identified in the written procedure as a food held using time as a public health control; not time marked; As per operator, brought out since 7:30am. Operator discarded. **Corrected On-Site**
03F-02-5
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. Two employees employed approximately 3 weeks as per operator. Emailed form to operator.
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator prepared : sanitizer Bucket (Quaternary200ppm) **Corrected On-Site** **Repeat Violation**
21-08-4
50
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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. Employee dropped label on floor, grabbed label then grabbed bottle of oil . Employee grabbed top of ladder then proceeded to climb and grabbed a box with granola. Both employees washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw smoke salmon stored above lettuce reach in cooler cook line. Operator stored properly **Corrected On-Site**
08A-13-5
High Priority - Toxic substance/chemical ( sanitation bottle stored next to balsamic glazed on prep area) Operator fixed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Knife stored inside hand washing sink on cook line Operator removed **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Food stored in a prohibited area. Observed containers with protein powder stored under Hand washing sink drain pipe on front counter area. Operator stored properly **Corrected On-Site**
08B-37-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary **Corrected On-Site**
21-08-4
50
May 14, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched glasses on face then handled container of milk and coffee machine scoop; no glove change; no hand wash. Employee changed gloves and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
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. At front counter, flip top cooler unit: Caesar sauce with garlic and oil (56F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, flip top cooler unit: Caesar sauce with garlic and oil (56F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop Sale. At cook line, flip top cooler: cut tomatoes (49F - Cold Holding) As per operator, stored in upper section of make table since 2 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter, smoothie reach in cooler: almond milk with water (51F at 10:02am; 48F at 10:32am- Ambient Cooling) As per operator and label, cooling since 7am. At current rate of cooling item will not cool to41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed dirty pans stored with clean pans on clean dish drying rack. Operator removed dirty pans. **Corrected On-Site**
24-03-4
55
Feb 27, 2025
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
55
Nov 1, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cut tomatoes (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored overstacked. See stop sale. On counter top: pesto with fresh garlic and oil (49F - Cold Holding) As per operator, stored since 3.5 hours after taken from walk in cooler. Not prepped or portioned today. Operator moved to quick chill. In table top make table: shredded mozzarella (47F - Cold Holding); feta chesse (45F - Cold Holding); sliced turkey (46F - Cold Holding) As per operator, stored since 3.5 hours in unit from walk in cooler. Not prepped or portioned today. Stored double panned. Operator moved to quick chill. At walk in cooler: overnight oats with almond milk (48F - Cold Holding); sliced cheese (47F - Cold Holding); cooked rice (50F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked potatoes (46F - Cold Holding); raw salmon (45F - Cold Holding) As per operator, Items stored out of temperature because cooler door was left open for deliveries for approximately 2 hours. Not prepped or portioned today. Operator placed items in ice to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: On counter top: pesto with fresh garlic and oil (69F - Cold Holding) As per operator, stored since 1.5 hours on prep counter. Not prepped or portioned today. Operator moved to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Oct 31, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee washed hands with no soap. Observed dishwasher handled garbage can and took trash out then returned to kitchen and wash hands with water only at pre rinse sink then handled clean dishes and cutting board; no soap used to wash hands . Dishwasher washed hands with soap at hand wash sink. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit near hand wash sink in kitchen: Raw tuna stored above cooked quinoa. At walk in cooler: raw salmon stored over cooked salmon flakes. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator place hand in sanitizer bucket with gloves to retrieve chemical test strip then handled several containers of food; no glove change. Operator changed gloves and washed hands. **Corrected On-Site**
12A-09-4
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. At flip top cooler near oven: cut tomatoes (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored overstacked. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cut tomatoes (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored overstacked. See stop sale. On counter top: pesto with fresh garlic and oil (49F - Cold Holding) As per operator, stored since 3.5 hours after taken from walk in cooler. Not prepped or portioned today. Operator moved to quick chill. In table top make table: shredded mozzarella (47F - Cold Holding); feta chesse (45F - Cold Holding); sliced turkey (46F - Cold Holding) As per operator, stored since 3.5 hours in unit from walk in cooler. Not prepped or portioned today. Stored double panned. Operator moved to quick chill. At walk in cooler: overnight oats with almond milk (48F - Cold Holding); sliced cheese (47F - Cold Holding); cooked rice (50F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked potatoes (46F - Cold Holding); raw salmon (45F - Cold Holding) As per operator, Items stored out of temperature because cooler door was left open for deliveries for approximately 2 hours. Not prepped or portioned today. Operator placed items in ice to quick chill. **Repeat Violation** **Admin Complaint**
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. At front counter: Almond milk, oat milk and whole milk time marked. Emailed document to operator; operator completed form. **Corrected On-Site**
03F-10-5
43
Jan 19, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At central front counter: Almond breeze milk (68F - Cold Holding) As per operator opened more than 4 hours ago. Not prepped or portioned today. See stop sale. At left front counter, stored on ice: oat milk (48F - Cold Holding); whole milk (47F - Cold Holding) As per operator, stored since 8am. Not prepped or portioned today. Operator moved items to quick chill quick. At Make table:; turkey ham (58F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator moved item to quick chill. Flip top cooler #1: smoked salmon (45F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator decided to discard over-stacked portion. Flip top cooler #2: diced tomatoes (45F - Cold Holding); spicy green harissa (47F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator decided to discard over-stacked portion of tomatoes. Operator moved spicy green harissa to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-19: Flip top cooler #2: spicy green harissa (47F - Cold Holding) As per operator placed in flip top cooler unit less 3 hours prior. Not prepped or portioned today. Operator moved to reach in freezer to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-19: Same. **Time Extended**
32-12-5
82
Jan 18, 2024
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live, small flying insects flying in kitchen area not landing on anything. **Warning**
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observe heavy duty food service cloths per manufacturer box for cleaning purposes only in direct contact with fresh ready to eat vegetables on cook line. Advised operator to removed the cloths. **Corrective Action Taken** **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip to cooler unit #1: Portioned smoked salmon stored over cream cheese. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
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. At central front counter: Almond breeze milk (68F - Cold Holding) As per operator opened more than 4 hours ago. Not 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. At central front counter: Almond breeze milk (68F - Cold Holding) As per operator opened more than 4 hours ago. Not prepped or portioned today. See stop sale. At left front counter, stored on ice: oat milk (48F - Cold Holding); whole milk (47F - Cold Holding) As per operator, stored since 8am. Not prepped or portioned today. Operator moved items to quick chill quick. At Make table:; turkey ham (58F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator moved item to quick chill. Flip top cooler #1: smoked salmon (45F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator decided to discard over-stacked portion. Flip top cooler #2: diced tomatoes (45F - Cold Holding); spicy green harissa (47F - Cold Holding) As per operator, item stored for 3.5 hours. Item over-stacked. Operator decided to discard over-stacked portion of tomatoes. Operator moved spicy green harissa to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At front counter disinfectant in green can stored on prep counter near smoothie wash up sink. Open boxes of oven cleaner stored on boxes of yellow fin tuna. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing since a splitter is used. **Repeat Violation** **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 Unlabeled spray bottles: 1 of blue fluid and 1 of bleach stored on chemical rack next to triple sink. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
30
Aug 17, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
82
Frequently Asked Questions
When was Pura Vida Miami last inspected?
The most recent health inspection at Pura Vida Miami on file is from Dec 18, 2025. The public record contains nine inspections in total.
What is the most common violation at Pura Vida Miami?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pura Vida Miami.
How does Pura Vida Miami compare to other restaurants in Royal Palm Beach?
Pura Vida Miami most recently scored 50 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Pura Vida Miami's inspection record improved over time?
No. Recent inspections at Pura Vida Miami have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Pura Vida Miami 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 Miami inspected?
Based on the inspection history on file, Pura Vida Miami is inspected around four times per year on average.
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