PURA VIDA MIAMI

Name: PURA VIDA MIAMI
Address: 1001 KANE CONCOURSE, BAY HARBOR ISLAND, FL, 33154, US
Rating: 63.1

1001 KANE CONCOURSE, BAY HARBOR ISLAND, FL 33154

License #2337021

☕ Café/Breakfast ℹ️

63.1 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PURA VIDA MIAMI in BAY HARBOR ISLAND currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 33 total violations — 4 critical, 4 major, 25 minor.

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The latest inspection on September 28, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

PURA VIDA MIAMI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-01-5] 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.
[12A-07-5] 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.
[21-08-4] 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).
[14-09-4] 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.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed quaternary test kit without concentration chart at kitchen area.
[21-12-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris on the floor all around kitchen area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500+ppm) at preparation table next to ovens at kitchen area.
[35B-02-4] 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.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with old food debris.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with grime.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at sandwich station with deep cuts that are no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open personal beverage container stored on coffee prep table. Employee removed beverage.
[08B-38-4] Food stored on floor. Observed bread stored on floor near exit door. Chef placed bread off of floor.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed garbage on ground around garbage bins.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of double door reach in freezer in front of 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk in cooler soiled with dust debris.
[10-08-5] Scoop handle in contact with food. Observed scoop handle stored inside of kale container at prep station.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. Observed sanitizer solution at 3 compartment sink not clean.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table not stored in sanitizer solution.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm). Chef replaced sanitizer solution. Sanitizer Bucket (Quaternary 200ppm)
[08B-27-4] Food placed in soiled container/equipment. Observed cooked egg placed on grooved cutting board at sandwich station.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door to dining room blocked by cases of food. Chef removed cases.

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