PF CHANGS CHINA BISTRO
1400 GLADES RD, Boca Raton FL 33431 · 561.393.3722
Last inspected Feb 25, 2026 · 9 visits since July 2023
FEB 24
SEP 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line has cooked pasta (46F - Cold Holding), chef-stated items in unit 3 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023069398 | Dec 1, 2023 | Dec 27, 2023 | $400 |
| 2--2017006392 | Feb 1, 2017 | Feb 23, 2017 | $800 |
| 2--2015048996 | Oct 14, 2015 | Nov 25, 2015 | $200 |
Inspection history
9 visits, newest first
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled their pants up and then grabbed clean frier basket; no handwash Employee washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched trash can then grabbed probe thermometer; no handwash Employee picked up plate from the floor then grabbed clean spatula; no handwash Operator washed hands Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: Raw tuna mix stored over ready to eat crab meat At walk in cooler: raw shell eggs stored over chicken broth powder Operator stored properly
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then grabbed plated food; no handwash Employee washed hands
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. make table 2: raw shell eggs (56F - Cold Holding) as per operator stored since an hour ago; Operator moved product to reach in cooler to quick chill
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. No time mark for sushi rice placed at 11:00am Operator time marked product
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink Advised operator to purchase and a vacuum breaker at mop sink
Current Hotel and Restaurant license not displayed.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 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. Glass washer at front counter chlorine at 0 ppm. Chef changed sanitizer bottle from empty to full and primed machine to 100 ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen are dusty.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting with pots and pans
Food stored on floor. Tray of frozen butter on the floor in the walk in freezer. Chef picked up tray.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still attached at sushi station. Chef removed stickers and washed avocados before cutting.
Working containers of food removed from original container not identified by common name. Containers of flour removed from Original packaging not labeled with readable labels. Chef labeled containers
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line containers with vegetables and herbs. Chef removed paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line has cooked pasta (46F - Cold Holding), chef-stated items in unit 3 hours.
Carbon dioxide/helium tanks not adequately secured. Co tanks in back store room not secured.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at cook line
Standing water in bottom of reach-in-cooler. One door reach in cooler at waiter station has standing water
Sep 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee with gloves grabbed soiled dishes in kitchen, then proceed to grab a bag of cooked noodles without washing hands or changing gloves.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler in kitchen observed two cracked eggs. Operator discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area in front of grill, cooked chicken (45-50F - Cold Holding). Operator discarded item. As per operator item not prepped or portioned today. Left in reach in cooler over night.
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. See stop sale. Observed cut romaine lettuce without timestamping and using time as a public health control. Operator place time stamp for 10:00am, items were discarded at 2:00pm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table sink by triple sink.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at storage rack by dish washer.
Soiled dry wiping cloth in use. Observed soiled dry cloth on surface in front of grill area. Operator removed and stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over ready to eat onions and peppers. Operator properly stored items.
Feb 7, 2024Inspection 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table at walk in cooler- observed employee cellphone on prep table. Employee removed cellphone.
Standing water in bottom of reach-in-cooler. Observed at front counter cooler- employee cleaned up water.
Dec 1, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023■ 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Cook line salad station cold holding unit- observed 5 live flying insects flying over cut lettuce, carrots, peppers and cabbage slaw. Main kitchen Dish area storage shelf- observed 3 live flying insects flying around storage shelf with clean pots. Main kitchen Dish area- observed 5 live flying insects flying around trash can in dish area. Front counter Wait station on east side of bar- observed 2 live flying insects flying around prep table for takeout orders. Dining area Bar- observed 9 live flying insects flying around liquor bottles and landing on beer dispenser and used limes in hand washing sink. Main kitchen Prep table in front of expo line- observed 5 live flying insects flying around tea machine and bowls of cut limes and lemons. Main kit dry storage room- observed 10 live flying insects flying around paper towels, cleaning wipes cloths and aprons. Main kitchen storage shelf in front of 3 compartment sink-observed 7 live flying insects flying around clean 3rd pans and landing on Togo containers. Main kitchen drain at prep sink near ice machine- observed 2 live flying insects flying around food inside drain.
Handwash sink used for purposes other than handwashing. Dish area hand washing sink- observed plastic container of water inside hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled at dish machine area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Grill station low boy cooler- observed handle of spoon touching raw shrimp.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line cold holding unit cutting board- observed soiled wiping cloth on cutting board. Employee removed wiping cloth.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar is above 200 ppm chlorine, must calibrated to 100 ppm
No paper towels or mechanical hand drying device provided at handwash sink. At the front bar
No handwashing sign provided at a hand sink used by food employees. At the front bar. Chef filled paper towels at front bar.
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.