Pf Chang's China Bistro
827 Brandon Town Center Mall, Brandon, FL 33511 · Permanent Food Service · License 3917910
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 fixed by the Oct 28 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: 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. Machine at bar tested at 0ppm. Operator purged air from chlorine line, tested at 50ppm
Fixed on the spot
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Secondary thermometer test recorded at 127°F. Discussed manual sanitizing, operator set 3 compartment sink, quat sanitizer tested at 200ppm.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade. Operator cleaned.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Packages of raw chicken thawing in standing water. Operator turned on water.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.