PF CHANGS CHINA BISTRO
3101 PGA BLVD UNIT F142, Palm Beach Gardens FL 33410 · 561.691.1610
Last inspected Dec 31, 2025 · 7 visits since August 2023
AUG 24
FEB 25
MAR 25
AUG 25
DEC 25
— STEADY
5 inspections within 19 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. butter (45-52F - Cold Holding); at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink at cook line used for purposes other than handwashing- filling up water containers; educated;
Aug 13, 2025Inspection 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 ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands numerous times on the apron and continued to work with foods without changing gloves and washing hands; educated; employee washed hands;
Handwash sink at cook line used for purposes other than handwashing- measuring cups stored inside Removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos bottle at the spot line next to sauces Removed
Mar 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes and unloading clean dishes without washing hands first Operator educated and employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish like salmon over bag of sauce in walk-in cooler Operator stored properly
Handwash sink at expo line used for purposes other than handwashing- as a dump sunk as per evidence of ice inside it Manager educated employees
Bowl or other container with no handle used to dispense food. Plate used to dispense rice at the back of the kitchen Operator provided proper scoop with handle
Equipment and utensils not properly air-dried - wet nesting. Plates not properly air dried - advised to invert to properly air dry;
Standing water in bottom of reach-in-cooler- second cooler at cook line
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature under 160) operator changed water earlier; operator ran machine a few times to reach proper temperature. Rechecked to 161 F
Bowl used to dispense chicken base in walk-in cooler. Removed
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink at cook line used for purposes other than handwashing- to refill water pitcher Removed
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
Jan 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
In-use utensil stored in unclean water- rice scoops stored in dipperwell with water having presence of rice particles; advised operator to remove; removed
Shell eggs in use or stored with cracks or broken shells. See stop sale- at cook line
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using cloth towels to wipe off food debris from gloves; gloves not changed as needed; Manager educated employees; employees washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45-52F - Cold Holding); at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill;
No paper towels or mechanical hand drying device provided at handwash sink at expo line and cook line Operator provided
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form and operator printed and signed during inspection
Employee with soiled clothing- at cook line
Floor soiled/has accumulation of debris- throughout the entire kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Small knife and scoop in water at 72 F at the back of the kitchen/ prep area; Removed
Soiled dry wiping cloth in use- multiple at cook line
Water draining onto floor surface- at cook line when using handwash sink
Aug 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. App station lowboy reach in cooler - Raw tuna poke over cooked crabmeat - operator inverted containers.
Handwash sink not accessible for employee use at all times. Prep hand sink blocked by rice bags - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station employee thermos - operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container no handle in sushi rice bin - operator removed.
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.