P. F. Chang's
901 S Miami Ave, Miami, FL 33130 · Permanent Food Service · License 2331197
What drove the grade
Observed one file flying in the air at cooking line.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (fixed by the Oct 8 follow-up), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
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 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
45Fire extinguishing equipment
Fire extinguishers proper and sufficient (for reporting purposes only).
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooking line.cabbage (55°F - Cold Holding); sprouts (52°F - Cold Holding); raw chicken (56°F - Cold Holding); raw beef (55°F - Cold Holding); raw shrimp (48°F - Cold Holding); drawers- raw shrimp (52°F - Cold Holding); cooked chicken (47°F - Cold Holding) cut Napa cabbage (56°F - Cold Holding) Sushi area-krab (46°F - Cold Holding); tuna (46°F - Cold Holding).
Code 08, Food protection and cross-contamination: Observed raw chicken stored over raw beef inside walk in cooler.
Code 35, Insects, rodents, pests and animals: Observed one file flying in the air at cooking line.
Intermediate1
Code 03, Food out of temperature: Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided to manager at time of inspection.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: Observed In-use tongs stored on equipment door handle between uses at cooking line.
Code 14, Food-contact surfaces designed and maintained: Observed scoop with broken handle inside rice bin.
Person in charge removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Observed gasket soiled at reach in cooler next to ice machine.
Code 29, Plumbing and backflow prevention: Observed Standing water in bottom of reach-in-cooler with proteins stored.
Code 36, Floors, walls, ceilings and ventilation: Observed ceiling tiles/vents soiled with dust
Reporting only1
Code 45, Fire extinguishing equipment: Observed Portable fire extinguisher gauge in red zone.
For reporting purposes only. Inside kitchen area.
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.