PURA VIDA MIAMI
147 SOUNDINGS AVE, Jupiter FL 33477 · 305.535.4142
Last inspected Feb 11, 2026 · 5 visits since April 2024
APR 24
JUL 24
JAN 25
AUG 25
FEB 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breakfast station table top make table - goat cheese (44F - Cold Holding); chopped ham (45F - Cold Holding) operator states not portioned or prepared today and held under 4 hours - operator moved to freezer to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024048188 | Jul 17, 2024 | Oct 2, 2024 | $400 |
Inspection history
5 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled bucket of sanitizer solution to refill supply to sink and without washing hands employee put on gloves and returned to cook line to prepare food, discussed with operator employee washed hands and changed gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who corrected solution to 200ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked peppers (81F - Cooling) at 9:25 since 8:05 to 79F at 9:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved speed rack to walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink next to three compartment sink has no hand washing sign discussed with operator to replace sign.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Observed employee loading dishwasher with dirty dishes and unloading cleaned and sanitized dishes without washing hands first; Manager educated; employee washed hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) operator fixed to 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs and cream in walk-in cooler; stored properly
Soap dispenser at handwash sink not working/unable to dispense soap- at handwash sink at cook line; Unable to fix; soap provided
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container handle touching cooked pasta kale salad at drawers at cook line; removed
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over turkey bacon and corn - not commercially packaged in two door freezer at prep area Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over mixed greens in cooler at cook line; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping gloved hands on dry soiled towels at cook line and touching knifes and food containers while preparing foods; operator educated; employee changed gloves and washed hands
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted peppers (71-73F - Cooling)at 9:28 to 72 F at 9:53 since 8:00; on the speed rack by ice making machine; at this rate food will not reach 41F or below within a total of 6 hours. Operator moved inside walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- scoops stored in dipper well that has very little velocity to flush food particles at front line Removed and placed in water above 135 F
Soiled dry wiping cloth in use at cook line Educated operator; operator discarded towels
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 10 findings ▾
Observed: 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 moved step ladder; removed gloves and put new pair of gloves to invade in working with food without washing hands; educated; washed hands; Priority: High Priority
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged stored above cooked salmon in freezer by dishwasher; stored properly Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked salmon. (67F - Cold Holding)at prep station by dishwasher area; as per operator food thawed out in standing water; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill; Priority: High Priority
Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna (45-55F - Cooling)at 9:45 to 55 -51 F at 10:11 since 8:45; tuna tightly wrapped in paper and plastic bags and over stacked in container with a lid on; advised to use single layers and ice bags on top; ice bags added; Priority: High Priority
Observed: Identity of food or food product misrepresented. Menu states Free Range Chicken but invoice states Chicken Breast all Natural Marinated Educated operator Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable- at cook line Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment- at the top table cooler at cook line Removed Priority: Basic
Observed: Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on at cook line; educated Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner- at room temperature in water at dishwasher area; educated; food moved to walk-in cooler Priority: Basic
Observed: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the containertouching frozen fruits at juice station Stored properly Priority: Basic
Apr 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee hands on clothes/apron/soiled towel after washing. Employee dried hands on towel hanging from pants employee removed gloves and washed hands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Hot well scoops in 121F water - operator removed.
Non-food grade paper/paper towel used as liner for food container. White cleaning towel liner for greens - operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breakfast station table top make table - goat cheese (44F - Cold Holding); chopped ham (45F - Cold Holding) operator states not portioned or prepared today and held under 4 hours - operator moved to freezer to quick chill.
Identity of food or food product misrepresented. Menu states Free-Range Chicken invoice states chicken breast all natural marinated - operator not able to provided proof of free range.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets.
Equipment and utensils not properly air-dried - wet nesting.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm).
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.