P.F. Chang's to GO
6982 Lake Nona Blvd, Unit #112, Orlando, FL 32827 · Permanent Food Service · License 5815308
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 intermediate, 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
For temperature dish machine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board on cooks line on make table and green cutting board at prep area
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef thawing in sink with water temping at 74°F.Operator iced down beef and placed in walk in cooler
Fixed on the spot
Time/temperature control for safety food thawed under water that was barely running/dripping.
Raw chicken thawing in sink with water trickling on chicken.Operator iced down chicken and placed in walk in cooler
Fixed on the spot
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.