PURA VIDA MIAMI
3818 NE 1 AVENUE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment approved for 18 seats and establishment has approximately 55 seats. - From follow-up inspection 2025-04-23: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloths stored at preparation table, ware washing area, front counter and kitchen. Manager put cloth inside sanitizer bucket. Corrected On-Site - From follow-up inspection 2025-04-23: Observed several wet cloths stored at preparation table. **Time Extended**
Food safety inspection conducted on 4/23/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/20/2025
High Priority
4
Intermediate
3
Basic
12
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean it. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents heavily dusty at ware washing area and preparation area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls at storage area ware washing not inverted.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing wrist watches
- 14-11-5:Basic - Equipment in poor repair. Observed tall reach in cooler at warehouse washing area not working properly with thermometer at 55°F. No TCS food available inside.
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment approved for 18 seats and establishment has approximately 55 seats.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed hand sink near reach in cooler and preparation area exposed to splash at kitchen.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Observed garbage and boxes around dumpster.
- 33-16-4:Basic - Open dumpster lid.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloths stored at preparation table, ware washing area, front counter and kitchen. Manager put cloth inside sanitizer bucket. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) at preparation table and front counter. Employee prepared new solution. Recheck Sanitizer Bucket (Quaternary 300ppm).
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container at preparation area not labeled. Employee labeled. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored above plastic containers of sauces at walk in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees while preparing food clean a knife with a towel than use same towel to clean gloves and continued to prepare food failing to wash hands. Explained to employees they must need stop using a wet cloth to clean knives, and need to be washing hands properly instead of clean gloves with cloths.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (55F - Cold Holding) at preparation area reach in cooler. As per manager was prepared less than 4 hours. Manager moved product to walk in cooler for rapid chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked breast fillets (108F - Hot Holding)at steam table. As per manager prepared two hours ago. Manager reheat product. Recheck cooked breast fillets (166F - Hot Holding). Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was added and they relocated three compartment sink to another place.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station front counter. Manager discarded. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a squeeze bottle with detergent lavander at front counter not labeled. Manager labeled. Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles inside back kitchen.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cutting board stored on back kitchen floor. Operator removed cutting board from floor. Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed inside employee restrooms.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table at front counter. Operator removed phone. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water throughout both kitchens.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 115°F in steam table inside kitchen. Operator started to reheat water. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets inside kitchen.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate probe thermometer. Inspector trained operator how to calibrate probe thermometer. Corrected On-Site
- 41-17-4:Intermediate - Squeeze bottle containing toxic substance not labeled. Observed squeeze bottle with sanitizer unlabeled inside ware washing area. Operator labeled bottle. Corrected On-Site
- 35A-24-5:Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Observe Food Establishment front door opened at time of Inspection. Also, Observed some sparrows going in and out Food Establishment. Observed a sparrow inside kitchen and more than 3 flying over dining room area. Admin Complaint
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed extinguisher in recharge zone located by kitchen back door.
Food safety inspection conducted on 6/12/2024 revealed 12 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 6/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen Warning - From follow-up inspection 2024-06-05: Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen. **Time Extended** - From follow-up inspection 2024-06-11: Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen. **Time Extended**
Food safety inspection conducted on 6/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/5/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen Warning - From follow-up inspection 2024-06-05: Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen. **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air dried on shelve over triple sink and on storage rack at washing area. Warning - From follow-up inspection 2024-06-05: Observed Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air dried on shelve over triple sink and on storage rack at washing area. **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2024-06-05: Observed No hot running water at three-compartment sink. **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2024-06-05: Observed Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Time Extended**
Food safety inspection conducted on 6/5/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 6/4/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air dried on shelve over triple sink and on storage rack at washing area. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on reach in cooler at kitchen. Employee removed the towel. Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers in use at walk in cooler. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board on reach in cooler at kitchen. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (50F - Cold Holding); shredded cheese (54F - Cold Holding) at omelette station. Employee added ice for rapid cooling. **Corrective Action Taken** Warning
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning
Food safety inspection conducted on 6/4/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went out rear door then back in and working with food no glove change or hand wash. Employee educated and employee washed hands and put on clean gloves. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dish area prep room stained.
Food safety inspection conducted on 2/6/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).