PURA VIDA MIAMI

Name: PURA VIDA MIAMI
Address: 3818 NE 1 AVENUE, MIAMI, FL, 33137, US
Rating: 60.9

3818 NE 1 AVENUE, MIAMI, FL 33137

License #2336300

☕ Café/Breakfast ℹ️

60.9 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 11 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 MIAMI currently holds an InspectFL Health Score of 60.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 77 total violations — 11 critical, 13 major, 53 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 19, 2024

The latest inspection on April 6, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

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.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed above kitchen entrance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles in kitchen and prep.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing cooler next to kitchen exit. Observed at standing cooler in prep area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish rack.
[33-16-4] Open dumpster lid. Observed lid open at time of inspection. Operator had employee close during inspection.
[25-05-4] Single-service articles improperly stored. Observed cases of to go containers on floor in stairwell.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at lowboy prep top: smoked salmon stored behind tuna salad. Operator changed order during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer on rack with to go items. Operator removed items from chemical.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in ware wash area. Operator replaced at time of inspection.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by prep area kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed prep table at cook area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers by ware washing area.
[36-22-4] Floor area(s) covered with standing water. Observed at womens bathroom and ware washing area.
[21-10-4] Soiled dry wiping cloth in use. Observed employee using cloth to clean knives in used with food.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket at mop sink. Manager stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at prep area kitchen.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) under prep table kitchen, manager prepared new solution, Recheck;Sanitizer Bucket (Quaternary 300ppm).
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container with rice not labeled at prep area by ware washing station. Employee labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Manager set up three compartment sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at smoothie prep area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (123F - Hot Holding), as per employee less than 2 hours. Employee reheat product Recheck ; cooked chicken breast (173F - Reheating).
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink by prep area across ice machine. Manager removed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents heavily dusty at ware washing area and preparation area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls at storage area ware washing not inverted.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing wrist watches
[14-11-5] Equipment in poor repair. Observed tall reach in cooler at warehouse washing area not working properly with thermometer at 55°F. No TCS food available inside.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment approved for 18 seats and establishment has approximately 55 seats.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed hand sink near reach in cooler and preparation area exposed to splash at kitchen.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed garbage and boxes around dumpster.
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloths stored at preparation table, ware washing area, front counter and kitchen. Manager put cloth inside sanitizer bucket.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) at preparation table and front counter. Employee prepared new solution. Recheck Sanitizer Bucket (Quaternary 300ppm).
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt container at preparation area not labeled. Employee labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored above plastic containers of sauces at walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees while preparing food clean a knife with a towel than use same towel to clean gloves and continued to prepare food failing to wash hands. Explained to employees they must need stop using a wet cloth to clean knives, and need to be washing hands properly instead of clean gloves with cloths.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (55F - Cold Holding) at preparation area reach in cooler. As per manager was prepared less than 4 hours. Manager moved product to walk in cooler for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked breast fillets (108F - Hot Holding)at steam table. As per manager prepared two hours ago. Manager reheat product. Recheck cooked breast fillets (166F - Hot Holding).
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was added and they relocated three compartment sink to another place.
[14-14-4] Nonfood-grade basting brush used in food. Observed at coffee station front counter. Manager discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a squeeze bottle with detergent lavander at front counter not labeled. Manager labeled.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles inside back kitchen.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cutting board stored on back kitchen floor. Operator removed cutting board from floor.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed inside employee restrooms.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table at front counter. Operator removed phone.
[36-22-4] Floor area(s) covered with standing water. Observed standing water throughout both kitchens.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 115°F in steam table inside kitchen. Operator started to reheat water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets inside kitchen.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate probe thermometer. Inspector trained operator how to calibrate probe thermometer.
[41-17-4] Squeeze bottle containing toxic substance not labeled. Observed squeeze bottle with sanitizer unlabeled inside ware washing area. Operator labeled bottle.
[35A-24-5] Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Observe Food Establishment front door opened at time of Inspection. Also, Observed some sparrows going in and out Food Establishment. Observed a sparrow inside kitchen and more than 3 flying over dining room area.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed extinguisher in recharge zone located by kitchen back door.