Pura Vida Miami

440 S State Rd 7 Ste 200, Royal Palm Beach, FL 33414 · Permanent Food Service · License 6022211

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Aug 26, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 26 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 complaint inspection
7 high priority (2 fixed by the Aug 26 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 1 basic (1 repeat)
-47
Administrative complaint on Aug 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug252026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 1 Intermediate
What was still 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.
  At flip top cooler unit: sliced cheese (58°F - Cold Holding) As per operator, transferred from walk in cooler and stored since 4.75 hours. Not prepped or portioned today. See stop sale. Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (48°F at 4pm- Cooling); As per operator, cooling since 6am. cooked rice (45°F at 4pm- Cooked Cooling) As per operator, cooling since 6:30am. Food items did not cool from 135°F to 41°F in a total of 6 hours. Items stacked on top of each other, covered and stored in large quantities. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter self service cooler: chia seed pudding (44°F at 3:25pm- Cooling) As per operator, products prepped since 9am. Products did not cool to 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler unit: sliced cheese (58°F - Cold Holding) As per operator, transferred from walk in cooler and stored since 4.75 hours. Not prepped or portioned today. Stored over stacked. See stop sale.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table: cooked rice (123°F - Hot Holding) As per operator, item stored since 1hr. Operator discarded.
  Administrative complaintFixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At front counter self service cooler: chia seed pudding (44°F at 3:25pm- Cooling) As per operator, products prepped since 9am. Products did not cool to 41°F within 4 hours. See stop sale.
  Administrative complaint
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (48°F at 4pm- Cooling); As per operator, cooling since 6am. cooked rice (45°F at 4pm- Cooked Cooling) As per operator, cooling since 6:30am. Food items did not cool from 135°F to 41°F in a total of 6 hours. Items stacked on top of each other, covered and stored in large quantities. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter self service cooler: chia seed pudding (44°F at 3:25pm- Cooling) As per operator, products prepped since 9am. Products did not cool to 41°F within 4 hours. See stop sale.
  Administrative complaint
Official report, on the Florida DBPR website
First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 7 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter self service cooler: chia seed pudding (47°F at 4pm- Cooling); Greek yogurt bowl (48°F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46°F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41°F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler unit: cut watermelon (46°F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. Not prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler unit: cut watermelon (46°F - Cold Holding) As per operator, transferred from walk in cooler and stored since 5 hours. Not prepped or portioned today. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table: cooked bell peppers (129°F - Hot Holding) ; cooked chicken (128°F - Hot Holding); cooked sweet pepper (128°F - Hot Holding) As per operator, all food items stored since 2.5hrs. Advised operator to reheat to 165+F.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At front counter self service cooler: chia seed pudding (47°F at 4pm- Cooling); Greek yogurt bowl (48°F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46°F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41°F within 4 hours. See stop sale.
  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 and the time removed from temperature control cannot be determined.
  Several boxes and bottles of milk at front counter held using time as a public health control; no time mark. As per operator, held since 12pm; operator time marked.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee handle cellphone and necklace around neck then began to handle single service lid of plate with food; no hand wash. Advised operator that employee should wash hands and change lid.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly flying around in kitchen and landing on prep counter.
  Administrative complaint
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter self service cooler: chia seed pudding (47°F at 4pm- Cooling); Greek yogurt bowl (48°F at 4pm- Cooling) As per operator, products prepped since 8am. At walk in cooler: diced cut cooked chicken (46°F at 4:00pm- Ambient Cooling) As per operator, product prepped since 10am. Products did not cool to 41°F within 4 hours. See stop sale. At walk in cooler: cooked quinoa (59°F at 3:30pm; 58°F at 4pm- Ambient Cooling) As per operator, prepped and cooling since 2pm. At current rate of cooling, product will not cool to 41°F within 4 hours. Advised operator to quick chill.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washed hands in prep sink. Advised operator that employee should wash hands at hand wash sink.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at front counter hand wash sink.
  Operator provided.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) Operator changed to Sanitizer Bucket (Quaternary 200ppm)
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.