P F CHANG'S CHINA BISTRO
2418 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954.565.5788
Last inspected Aug 24, 2026 · 13 visits since October 2023
FEB 25
AUG 25
AUG 25
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches under prep sink near ice machine. Crawled into crack in cove base molding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025070340 | Aug 26, 2025 | Oct 29, 2025 | $200 |
| 2--2025066526 | Aug 13, 2025 | Oct 20, 2025 | $200 |
Inspection history
13 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
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. The sushi rice on the cook line was missing a time mark from less than 4 hours ago. Sushi rice was produced at 12:00. The time mark was applied
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish machine
In-use knife/knives stored in cracks between pieces of equipment. On the cook line, knives were stored between pans in the flip top cooler. The knives were removed.
Jun 23, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches found under the dish machine in the dish area 1 live roach found on a water line next to the fryer on the cook line. The one roach was exterminated and the area cleaned and sanitized.
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the first soda gun nozzle was soiled. The nozzle was cleaned and sanitized during the inspection
Floor area(s) covered with standing water. At the cook line under the wok station and under the triple sink. The water was removed.
Floor soiled/has accumulation of debris. Under the dishwasher/triple sink station table, food debris is built up between the wall and equipment. The food debris was removed during the inspection
Standing water in floor drain/floor drain draining very slowly. At the end of the cook line wok station. The chef corrected the drain during the inspection.
Aug 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (chlorine 0ppm). Operator added sanitizer and primed unit. Chlorine 100ppm.
Aug 26, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
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. Dishwasher (chlorine 0ppm). Operator added sanitizer and primed unit. Chlorine 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cooked shrimp (55-60F - Cold Holding); crab wontons (55-60F); pork egg rolls (55-60F). Per operator items placed in unit over 4 hours ago. Observed ice buildup on back circulating fan preventing fan from spinning. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cooked shrimp (55-60F - Cold Holding); crab wontons (55-60F); pork egg rolls (55-60F). Per operator items placed in unit over 4 hours ago. Observed ice buildup on back circulating fan preventing fan from spinning. No items prepped or portioned today. See stop sale.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Aug 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 1 live roach in paper towel dispenser at back prep area handwashing sink. Operator exterminated and clean/sanitized the area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes (55F - Cooling) prepared at 11:00am observed at 3:30. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage mix (66F - Cold Holding);bean sprouts (55F - Cold Holding). Items placed in the unit approximately 2 hours prior to inspection. As per operator not portioned or prepared today. Operator moved to walk in to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes (55F - Cooling) prepared at 11:00am observed at 3:30. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Per operator opened more than 48 hours ago. Operator date marked.
Approximately 2 dead roaches in back seating area along the windows on the floor under seating booths. Additionally approximately 1 under smaller booths in main dining area. Additionally approximately 1 by back entrance to kitchen near the mop sink. Operator removed roaches and cleaned and sanitized the area.
Floor soiled/has accumulation of debris. In main dining area under booths and in back dry storage area.
Food stored in a location that is exposed to splash/dust. Expo area sauces stored under paper towel dispenser under handwashing sink. Operator stored properly.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Left side expo dipper well. Operator turned on water to increase velocity.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line shelving with to go boxes and rice sticks.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cookline drawers - Raw shrimp stored over ready-to-eat cooked chicken. Operator stored all items properly.
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. Dishwasher - main (Chlorine 0ppm). Repair service arrived during inspection.
Employee entered Cookline, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
Server handled soiled utensil and then picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands.
Wiping cloth sanitizing solution stored on the floor - Cookline. Operator stored properly.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 3 live roaches under prep sink near ice machine. Crawled into crack in cove base molding.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead dragon fly observed in mechanical room.
Dead roaches on premises. One dead roach in electrical room. Observed one dead roach under bulk flour bin.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Prep area low boy - Raw chicken stored over ready to eat sauces. Operator stored all items properly.
Shell eggs in use or stored with cracks or broken shells. At least 3 cracked raw shell eggs in drawer unit at cookline. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle open top - cooked chicken (41-51F). Per operator items placed in unit approximately 2 hours ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill.
Food stored in a location that is exposed to splash. Sauces stored under paper towel dispenser at expo area. Operator moved sauces.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Oct 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink in prep area not accessible for employee use at all times. Blocked by Potato starch bin. Operator relocated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at small ice machine in prep room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in prep station, employees phone, keys, umbrella all stored on shelf above prep table. Operator relocated.
Employee with no hair restraint while engaging in food preparation. Observed prep cook without hair restraint. Operator provided.
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.