PURA VIDA MIAMI
221 SW 1 AVE, SUITE 3, Fort Lauderdale FL 33301 · 305-905-3463
Last inspected Feb 4, 2026 · 10 visits since September 2023
MAY 24
OCT 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect landing on celery at front counter. 1 live, small flying insect landing on cutting board at front counter. 3 live, small flying insects flying around in kitchen area. 1 live, small flying insect flying around in office area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031981 | May 15, 2024 | Nov 26, 2024 | $800 |
Inspection history
10 visits, newest first
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top cooler, quinoa (50F - Cold Holding); roasted peppers (50F - Cold Holding); crumbled cheese (50F - Cold Holding). The items were held in this cooler less than 4 hours. The items were returned to the reach in cooler to chill and cold hold.
No paper towels or mechanical hand drying device provided at handwash sink. At the warehouse washing area hand sink. The paper towels were restocked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the corner of the kitchen, the fan on the wall is dusty.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Establishment has reduced oxygen packaged cooked salmon (received from their commissary kitchen) still in vacuum package in Cookline reach in refrigerator. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cut tomato (45-46F) - cooling 1 hour at 9:15am at 10:40am 45-48F. At this rate proper ambient cooling will not occur. Operator moved items to reach in to quick chill
Handwash sink by dish machine not accessible for employee use at all times - blocked by rolling cart. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter milk. Operator filled out Time As a Public Health Control form during inspection.
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. Establishment has reduced oxygen packaged cooked salmon (received from their commissary kitchen) still in vacuum package in Cookline reach in refrigerator. See stop sale.
No handwashing sign provided at a hand sink used by food employees. Cookline. Operator posted.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher blocked with rolling cart. Operator moved cart away from sink.
In-use tongs stored on equipment door handle between uses. In kitchen, tongs stored on oven doors. Operator removed tongs
Single-service articles not stored inverted or protected from contamination. On cook line, to go containers not inverted to be protected from contamination. Operator inverted to go containers
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - Turbo Air reach in - portioned raw shell eggs stored over ready to eat cooked rice and chicken. Per operator, eggs are pasteurized - however no packaging or invoice present as proof. Operator moved product to bottom of unit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Sammy. Reviewed menu updating with operator.
Nonfood-grade basting brush used in food. Non food-grade brush in oil at cookline. Operator removed.
May 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen manager touched hat, touched hair then handled pans of food and prepared food; no glove change. Kitchen manager changed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; flip top cooler with sauces: Green harissa (47F - Cold Holding) As per operator, placed in top section of flip top cooler 2.5hours prior. Not prepped or portioned today. Operator moved to quick chill. At flip top unit with fruits for smoothies: overnight oats with milk (53F - Cold Holding) As per operator, made on Sunday and removed from cooler 15 mins prior for order. Not prepped or portioned today. Operator discarded. At front counter: Ice bed at front counter: yogurt in protein cups (52F - Cold Holding) As per operator, placed there 30 mins prior. Not prepped or portioned today. Yogurt was sitting above the ice. Operator discarded. Expo line: portioned eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); ham (49F - Cold Holding) As per operator, removed from stainless steel reach in cooler 2 hours prior to store in mini flip top unit. Not prepped or portioned today. Operator removed to quick chill. At front counter; flip top cooler with sauces: Portion cups of green harissa(56F - Cold Holding) As per operator, moved from lower section of flip top cooler unit more than 4 hours prior. Stored over stacked and double panned. Not prepped or portioned today. See stop sale.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler:; cooked rice (52F - Cooling) As per operator, cooked yesterday and cooled overnight. Item did not cool to 41F within a total of 6 hours. Item was covered with metal cover. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect landing on celery at front counter. 1 live, small flying insect landing on cutting board at front counter. 3 live, small flying insects flying around in kitchen area. 1 live, small flying insect flying around in office area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen manager touched hat, touched hair then handled pans of food and prepared food; no glove change. Kitchen manager changed gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Celery at front counter contaminated by a fly.
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 with sauces: Portion cups of green harissa(56F - Cold Holding) As per operator, moved from lower section of flip top cooler unit more than 4 hours prior. Stored over stacked and double panned. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler:; cooked rice (52F - Cooling) As per operator, cooked yesterday and cooled overnight. Item did not cool to 41F within a total of 6 hours. Item was covered with metal cover. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; flip top cooler with sauces: Green harissa (47F - Cold Holding) As per operator, placed in top section of flip top cooler 2.5hours prior. Not prepped or portioned today. Operator moved to quick chill. At flip top unit with fruits for smoothies: overnight oats with milk (53F - Cold Holding) As per operator, made on Sunday and removed from cooler 15 mins prior for order. Not prepped or portioned today. Operator discarded. At front counter: Ice bed at front counter: yogurt in protein cups (52F - Cold Holding) As per operator, placed there 30 mins prior. Not prepped or portioned today. Yogurt was sitting above the ice. Operator discarded. Expo line: portioned eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); ham (49F - Cold Holding) As per operator, removed from stainless steel reach in cooler 2 hours prior to store in mini flip top unit. Not prepped or portioned today. Operator removed to quick chill. At front counter; flip top cooler with sauces: Portion cups of green harissa(56F - Cold Holding) As per operator, moved from lower section of flip top cooler unit more than 4 hours prior. Stored over stacked and double panned. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler units near bread ovens:; humus (46F at 11:05am; 47F at 11:54am - Cooling) As per operator, cooling since 8am. At flip top cooler unit: bean sprouts (47F at 10:54am; 51F at 11:46am- Cooling) As per operator cooling, since 15 mins. At current rate of cooling, both items will not cool to 41F within a total of 4 hours. Operator moved both items to quick chill.
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner stored above clean utensils on shelf in cupboard near front counter. Operator stored properly.
Spray bottle containing toxic substance not labeled. Unlabelled spray bottle of glass cleaner stored on shelf of cupboard near front counter. Operator removed to label.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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 smoked salmon stored over vegetables in left cookline flip top. - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey bacon stored over cooked quinoa in right cookline flip top. Operator stored all items properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - right flip top - quinoa - cooling for 2 hours at 9:40am (46-50F - Cooling) at 10:15am 49-52F. At this rate, proper cooling will not occur. Operator moved item to freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - ice bath - milk (50F). Per operator less than an hour. Operator moved to reach in to quick chill.
Misrepresentation of a fruit or fruit juice. Catering menu states, "Fresh Squeezed" orange juice. Product is received through their purveyor.
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. One employee without food handler/CFM training. Operator had employee fill out Food Employee Reporting Agreement during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.