PURA VIDA MIAMI
440 S STATE RD 7 STE 200, Royal Palm Beach FL 33414 · 305.535.4142
Last inspected Aug 26, 2026 · 11 visits since August 2023
FEB 25
MAY 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 fly flying around in kitchen and landing on prep counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025043739 | May 14, 2025 | Jun 16, 2025 | $600 |
| 2--2025001797 | Oct 31, 2024 | Feb 3, 2025 | $800 |
| 2--2022006572 | Jan 11, 2022 | Jun 14, 2022 | $600 |
| 2--2021044019 | Aug 13, 2021 | Oct 22, 2021 | $200 |
Inspection history
11 visits, newest first
Aug 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut watermelon (46F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut watermelon (46F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. 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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked bell peppers (129F - Hot Holding); cooked chicken (128F - Hot Holding); cooked sweet pepper (128F - Hot Holding) As per operator, all food items stored since 2.5hrs. Advised operator to reheat to 165+F.
Show the remaining 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale. At walk in cooler: cooked quinoa (59F at 3:30pm; 58F at 4pm- Ambient Cooling) As per operator, prepped and cooling since 2pm. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill.
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
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 handle cellphone and necklace around neck then began to handle single service lid of plate with food; no hand wash. Advised operator that employee should wash hands and change lid.
Live, small flying insects found. 1 fly flying around in kitchen and landing on prep counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut watermelon (46F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut watermelon (46F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. Not prepped or portioned today. See stop sale.
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. Several boxes and bottles of milk at front counter held using time as a public health control; no time mark. As per operator, held since 12pm; operator time marked.
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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked bell peppers (129F - Hot Holding); cooked chicken (128F - Hot Holding); cooked sweet pepper (128F - Hot Holding) As per operator, all food items stored since 2.5hrs. Advised operator to reheat to 165+F.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in prep sink. Advised operator that employee should wash hands at hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 front counter self service cooler: chia seed pudding (47F at 4pm- Cooling); Greek yogurt bowl (48F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41F within 4 hours. See stop sale. At walk in cooler: cooked quinoa (59F at 3:30pm; 58F at 4pm- Ambient Cooling) As per operator, prepped and cooling since 2pm. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill.
No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed to Sanitizer Bucket (Quaternary 200ppm)
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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
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
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.
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.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator prepared : sanitizer Bucket (Quaternary200ppm)
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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. 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
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
Toxic substance/chemical ( sanitation bottle stored next to balsamic glazed on prep area) Operator fixed
Handwash sink not accessible for employee use at all times. Knife stored inside hand washing sink on cook line Operator removed
Cutting board has cut marks and is no longer cleanable. Cook line
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
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary
May 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch under nose on face then handled clean pans; no hand wash. Employee washed hands.
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 handle glasses then touched clean pans of food; no hand wash. Employee washed hands.
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 salmon stored in top portion of make table stored over ready to eat cut spinach in bottom portion of make table; no complete physical barrier between top and bottom. Operator stored properly.
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. At front counter: Almond milk, oat milk and pistachio milk on written procedure at front counter not time marked. As per operator stored since 2 hours. Operator time marked
Nov 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Jan 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
Covered waste receptacle not provided in women's bathroom.
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing since a splitter is used.
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.
Covered waste receptacle not provided in women's bathroom.
Aug 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter.
Covered waste receptacle not provided in women's bathroom.
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.