Pura Vida Miami
8170 Glades Rd Ste K-1, Boca Raton, FL 33434 · Permanent Food Service · License 6022837
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic (1 repeat)-14
- Safety score86
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 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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 adjusting her eye glasses then scooped ice to make a beverage for a customer without washing hands, employee adjusting her eye glasses then packed to go food without washing hands. Educated operator. Employee washed hands.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Not available at time of inspection. Emailed time control procedure to operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed employee Tapping knife blade on edge of garbage can to release an avocado seed and then placed knife directly on cutting board. Employee sanitized knife and cutting board.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner spray bottle not labeled in cabinet by coffee station. Operator labeled glass cleaner.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Prepped sandwiches for catering being staged under soap dispenser at cook line. Oper stored sandwiches properly.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Food storage pans at clean dish rack.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean food storage pans at clean dish rack. Operator spread out pans.
Fixed on the spotRepeat 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.