Pura Vida Miami
147 Soundings Ave, Jupiter, FL 33477 · Permanent Food Service · License 6021338
What drove the grade
Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (fixed on the spot), 2 intermediate, 1 basic-13
- Safety score87
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 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
Employee cooked salmon (97°F - Cooking) discussed with employee who placed product back into oven and finished to 178°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In reach in cooler at cook line non food grade wet paper towel used to keep avocados fresh, discussed with operator who discarded paper towel and avocado.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu steak and eggs served with soft boiled eggs not identified as having raw or undercooked ingredient. Discussed with operator to add asterisks identification marker. Sunset steak served medium rare discussed with operator to add asterisks to identify item.
Code 11, Employee health: 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.
Per operator 1 new employee hired 1 week ago not informed of health reporting responsibilities, discussed with operator to have employee complete health reporting agreement.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line multiple cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
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.