Pura Vida Miami
6 S Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6019418
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection4 high priority (1 fixed by the Sep 3 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F...arugula 61°F, spinach 61°F, sliced Tina 54°F, diced tuna 55°F, feta cheese 54°F, shredded cheese 48°F, corn 61°F, corn salsa, cut tomato 54°F in flip top bowls reach in cooler at kitchen line . Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...arugula 61°F, spinach 61°F, sliced Tuna 54°F, diced tuna 55°F, feta cheese 54°F, shredded cheese 48°F, corn 61°F, corn salsa 61°F, cut tomato 54°F in flip top bowls reach in cooler at kitchen line .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued. Employee discarded food.
Fixed on the spot
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..milk at front line being held less than 4 hours .
Employee time marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food Greek yogurt, oatmeal not time marked for four hours.
Employee time marked.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....stored ice bucket in handwashing sink by the ice machine .
Employee removed bucket
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil açaí scoop used with moist food stored in running water with insufficient velocity to flush food particles away.
No water running in dipperwell . Employee run water.
Fixed on the spot
scoop handle in contact with food quinoa in hot holding .
Employee removed scoop .
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.