P. F. CHANG'S CHINA BISTRO
3597 SW 32 CT BLDG F, Gainesville FL 32608 · 352-570-7785
Last inspected Dec 1, 2025 · 7 visits since August 2023
SEP 24
JAN 25
JAN 25
JUL 25
DEC 25
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked chicken on the cook line, 55°. The pan had been doubled to prevent freezing. The chicken was placed in a freezer, and the double pan was removed.
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Inspection history
7 visits, newest first
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener had dried food build up. This was moved to the 3 compartment sink.
Buildup of food debris/soil residue on equipment door handles. Observed : reach-in cooler door handles have buildup.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee ice cream stored over guest food in the reach-in freezer. The ice cream was moved to the bottom shelf.
Floor tiles missing and/or in disrepair. Observed : the base cove tile by the mop sink is compromised.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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 a lo temp dish wash machine at 0 ppm for chlorine. A new jug was added, the unit was primed, then achieved 100 ppm at 121°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked chicken on the cook line, 55°. The pan had been doubled to prevent freezing. The chicken was placed in a freezer, and the double pan was removed.
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. Observed sushi rice at the end of the cook line, no time mark. Time was calculated and an adjusted time mark was added.
Buildup of food debris/soil residue on equipment door handles. Observed reach-in freezer door handles with build up in the back kitchen.
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor tiles missing and/or in disrepair. Observed: the cook line floor missing grout throughout. ALSO, near the floor drain on the cook line, part of the tile is missing and retains water. The managing partner reached out to a floor contractor for an estimate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an Accumulation of debris. Staff was asked to clean it.
Sep 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta on the cook line 46-48°. The pasta was moved to the walk-in cooler, and cooled to 40-41° in 11 minutes. The pasta had been in the thawing process past 46°, after 2:00 pm today.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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: 0 ppm for chlorine in the dish wash machine. The chlorine jug was replaced, and achieved 50 ppm at 114F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the far soda gun at the bar is soiled. ALSO, a cutting board at the bar is stained.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: all certificates shown are paper copies. These also appear to have been copied with Certified Food Manager information, and then added employee name and information at later dates.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: lidded drink on the prep line counter with guest food. This was moved below.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed: stickered avocado with ready to eat food on the cook line.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: ribs 47F on the cook line. These were sitting above the chill/fill line. The ones below were at 35F. The overstock was moved to the walk-in cooler. Ribs were brought out around 11:00am. ALSO, quarter lettuce heads were on the front line, 47F. These were in a full pan, with melting ice below. This pan was moved to the walk-in cooler.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple copies of employee certificates.
Current Hotel and Restaurant license not displayed. Observed: the current paid for license was not available for review.
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 bulk rice. The scoop was dug handle up into the rice as a corrected action.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.