Pf Changs China Bistro

1400 Glades Rd, Boca Raton, FL 33431 · Permanent Food Service · License 6013172

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over from ready-to-eat food.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
12 high priority (3 fixed by the Sep 10 follow-up, 9 fixed on the spot, 2 repeats), 4 intermediate
-52
Administrative complaint on Sep 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 12 High priority
- 4 Intermediate
What the inspector cited
High priority12
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  2 dented cans. See stop sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Middle make top: chicken prepared at 12:00 (52°F at 2:20 48°F at 4:00 - Cooling) Beef prepared 12:00 (50°F at 2:20 48°F at 4:00) items did not reach 41 within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  right make top; butter (58°F - Cold Holding); tofu (58°F - Cold Holding) middle make top; marinated shrimp (52°F - Cold Holding) Shrimp (52f - Cold Holding). Drawer cookline; rice noodles (60°F - Cold Holding); cooked noodles (48°F - Cold Holding) Operator states not prepared or portioned today. Items out of temperature for approximately 2 hours. Operator put on ice to quick chill.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Middle make top: chicken prepared at 12:00 (52°F at 2:20 48°F at 4:00 - Cooling) Beef prepared 12:00 (50°F at 2:20 48°F at 4:00) items did not reach 41 within 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over from ready-to-eat food.
  Raw shrimp over cooked dumplings in cookline cooler drawers. Operator removed shrimp and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Employee brought in dirty dishes then grabbed drinks and plates for customers without washing hands. Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee switched from working with raw food to ready-to-eat food without washing hands.
  Operator handled raw beef then broccoli and other vegetables plating them without washing hands. Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spot
  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.
  Dishwasher loaded and handled dirty dishes, then put away clean dishes no hand washing. Informed operator of proper handwashing, employee then washed hands.
  Fixed on the spot
  Employee dried hands on apron after washing.
  Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked shell eggs then grabbed clean utensils and continued cooking no handwashing. Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spot
  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 rubbed hand on apron, and apron pockets then proceeded to prepare food and drinks. Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Dishmachine at bar chlorine at 0ppm. Operator primed and reran Dishmachine with chlorine at 100pmm
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in: ground chicken mix prepared at 11:00 (60°F at 2:00°F 60°F at 3:10 - Cooling) at current rate item will not reach 41°F in 6 hours. Item in large bin with lid. Advised operator to remove lid and possibly move to sheet pan. Middle make top: chicken prepared at 12:00 (52°F at 2:20 48°F at 4:00 - Cooling) Beef prepared 12:00 (50°F at 2:20 48°F at 4:00) at item did not reach 41 within 4 hours. See stop sale.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink used as dump sink next to ice at bar.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At bar hand sink next to ice and cook line.
  No soap provided at handwash sink.
  At bar hand sink next to ice.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.