P F CHANG'S CHINA BISTRO
4200 CONROY RD, Orlando FL 32839 · 3452888
Last inspected Apr 22, 2026 · 8 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw with dressing. 48F operator discarded. Coleslaw is made to order per operator.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023039077 | Apr 11, 2023 | Aug 16, 2023 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Spray bottle containing toxic substance not labeled. -spray bottle with orange substance not labeled
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee engaging in food prep wearing watch and bracelets
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 3 findings ▾
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. -sauce cooler on cook line
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in prep drawer. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 44-67F cold holding in prep cooler. Less than 4hrs per operator. Advised to put on ice for temp recovery
No soap provided at handwash sink. At bar.
Employee eating in a food preparation or other restricted area. Employee drinking on line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jacket on top of case of sauce -employee Drinks and bags on wine station. Operator removed
Standing water in bottom of reach-in-cooler. In drama cooler
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Standing water in bottom of reach-in-cooler. Cook line reach in cooler in front of wok station
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary 00ppm. Operator changed solution 300ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Records/documents for required employee training do not contain all of the required information. Missing DOB
Employee with no beard guard/restraint while engaging in food preparation. Cook. Immediately doned beard guard
Portable fire extinguisher gauge in red zone. For reporting purposes only. On cook line
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat chicken in walk in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no beard guard/restraint while engaging in food preparation. Employee working on cook line.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers and strawberries above ready to eat salad and garlic.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor area(s) covered with standing water. Dish room area under sink.
Floor tiles missing and/or in disrepair. Under sink in dish room.
In-use tongs stored on equipment door handle between uses. Cook line
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw with dressing. 48F operator discarded. Coleslaw is made to order per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 128 F less than 4 hours per operator. Rice kettle was unplugged,operator plugged kettle in.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has device and it is broken. Another device has been ordered per operator.
Single-service articles improperly stored. Coffee filters.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut lettuce.
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.