P.F. CHANG'S CHINA BISTRO
10081 GULF CENTER DR, Fort Myers FL 33913 · 480-888-3000
Last inspected Jul 13, 2026 · 15 visits since July 2023
JAN 25
MAR 25
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 7 in liquor room by dishwashing area, 6 on ceiling over dry storage by back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024025402 | Mar 25, 2024 | May 29, 2024 | $200 |
Inspection history
15 visits, newest first
Jul 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on front line vents near to office.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door of kitchen.
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found. Approximately 20 on dry storage racks back prep line, 4 around wine storage back of kitchen. 3 by large ice machine front of kitchen.
Non-food grade paper/paper towel used as liner for food container. Used to line seared tuna. Operator replaced with food grade parchment.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler by wine room, raw seared tuna over ready-to-eat vegetable spring rolls. Operator rearranged for proper storage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on front line vents near to office.
Floor area(s) covered with standing water in dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cook line pass through window, screens and cords with heavy dust
Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door of kitchen.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs over cooked rice, vegetables in walk-in cooler. Operator removed.
Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back receiving area.
Clean wiping cloth supply not properly stored. Next to jarred foods under left side cook line shelves, operator separated.
Stored food not covered. Ice cubes for drinks not covered in back reach-in freezer by dock.
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dishwashing area rinse sink, hose bibb with red hose attached.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents over cooke and front lines.
Equipment in poor repair. Multiple cracked/melted plastic containers in clean dish rack, back prep line.
Single-service articles improperly stored. Uncovered coffee filters and tea bags in front line coffee area. Operator covered.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) in bar. Operator replaced, 200ppm quaternary.
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects found. 7 in liquor room by dishwashing area, 6 on ceiling over dry storage by back door.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dishwashing area rinse sink, hose bibb with red hose attached.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents over cooke and front lines.
Equipment in poor repair. Multiple cracked/melted plastic containers in clean dish rack, back prep line.
Single-service articles improperly stored. Uncovered coffee filters and tea bags in front line coffee area. Operator covered.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) in bar. Operator replaced, 200ppm quaternary.
Mar 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line right near office reach-in cooler cooked pork ribs (54F - Cold Holding); tofu (52F - Cold Holding); cooked chicken (52F - Cold Holding) for one hour per operator, foods stacked above top of containers in drop-in part of unit. Operator separated the top parts of foods and placed below rapid cooling.
Handwash sink not accessible for employee use at all times. Blocked with tray holder in bar. Operator moved, clearing sink for use.
No soap provided at handwash sink, front line middle; bar areas. Operator replaced soap at both sinks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean utensils cook line left near dishwashing area. Drink in cooler left side cook line near dishwashing area. Drink in cooler middle of cook line, operator removed all drinks.
Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Left side cook line near dishwashing area, utensils in standing water 98F. Operator turn on running water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with dust.
Stored food not covered. Ice for drinks in far back reach-in freezer in kitchen. Operator discarded.
Jan 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. In bar, handwash sink blocked with storage rack. Operator cleared sink for use.
Accumulation of debris on top of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open employee water battle next to food far left line. At entrance to front line in two door reach-in cooler, employee drink bottle over food. Above utensils on front line, 2 employee beverages. Operator removed the bottles.
Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with dust accumulation. Food debris accumulated in sides and bottom of citrus squeezer on front line.
Stored food not covered. Tea in drink station on front line stored uncovered.
Nov 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Back storage area in prep line.
Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated dust.
Nov 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In bar, approximately 20 small flying insects around sake dispensing machine.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp over cooked shrimp, raw chicken over raw beef. Operator rearranged shelving for proper food protection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam well cooked egg soup (120F - Hot Holding); cooked chicken broth (122F - Hot Holding) less than one hour per operator. Operator moved all foods back to stovetop for rapid reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back prep line. Operator sent to main dish room for washing and sanitizing.
Handwash sink not accessible for employee use at all times. In bar, handwash sink blocked with empty dish racks. Operator cleared sink for use.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on vents at entrance to cook line.
Equipment and utensils not properly air-dried - wet nesting. Back storage area in prep line.
Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated dust.
Oct 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at corner entrance to cook line near office.
Floor in disrepair. Cook line, prep line, back storage area and warewashing area with floor damage and/or standing water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Stored food not covered. Ice for drinks in back corner kitchen reach-in freezer stored uncovered. Operator discarded ice.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 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) in bar after running and priming 3 times. Operator replaced chlorine, 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line dumpling station reach-in cooler cut lettuce (45F - Cold Holding); cooked pork dumplings (52F - Cold Holding) for 40 minutes per operator. Operator discarded dumplings and iced down lettuce.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.
Floor in disrepair on prep line, cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area. Operator discarded bucket.
May 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no temperature reading device for high temp dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to right wok station, operator replaced towels.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipperwell next to soda machine across from cookline not running, operator turn up flow.
Mar 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor in disrepair on cookline and in prep kitchen, far back dry storage and mop sink area.
Mar 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 at far end prep line on and around door near dish room, 7 inside wine storage room behind door. 25 on dry storage shelves middle of prep line. 10 around mop sink, 15 in attached dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line middle, top part of reach-in cooler raw tuna (47F - Cold Holding); cooked imitation Krab (49F - Cold Holding) for three hours per operator. Also Cook line main reach-in cooler right side:; cooked mushrooms (49F - Cold Holding); cooked chicken (47F - Cold Holding); raw shrimp (51F - Cold Holding); cooked pork dumplings (61F - Cold Holding)for three hours per operator. Operator discarded or iced down all foods.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi section of main menu, all sushi both raw and cooked marked with asterisk denoting items as raw.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line vents and surrounding tiles soiled with dust, paint flaking off.
Equipment and utensils not properly air-dried - wet nesting on rack in dish room. Operator separated dishes for drying.
Floor area(s) covered with standing water on cook line, dishwashing area, prep line, and far back dry storage area with mop sink.
Floor in disrepair on cookline and in prep kitchen, far back dry storage and mop sink area.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food build up on blade. Per operator opener had not been used today..
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three training certificates were recently expired.
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.