Pura Vida Miami
1001 Kane Concourse, Bay Harbor Island, FL 33154 · Permanent Food Service · License 2337021
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic (4 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed 1 employee engaged in food preparation changing gloves and no washing hands at cook line. Coached employee in proper procedure. Employee removed gloves and washed hands during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Quaternary 500+ppm) at preparation table next to ovens at kitchen area.
Intermediate1
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Observed quaternary test kit without concentration chart at kitchen area.
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching cooked chicken inside reach in cooler at kitchen area. Employee removed during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards on top of preparation table next to hand wash sink at kitchen area.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) on preparation table next to oven at kitchen area. Employee add more water to solution Sanitizer Bucket (Quaternary 300ppm).
Fixed on the spotRepeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth no stored in sanitizing solution on top of preparation table at kitchen area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper over clean plates and preparation area at front counter entrance. Operator removed it during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed food debris on the floor all around kitchen area.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
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