Pf Changs China Bistro
3101 PGA Blvd Unit F142, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6013760
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 2 basic-17
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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.
In reach in cooler across from dumpling steamer shredded portioned cheese (54°F - Cold Holding); cream cheese wontons (51°F - Cold Holding) per chef products not portioned or prepared today and place in cooler approximately 2 hours ago, discussed with chef who moved products to another cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw salmon stored above wonton broth, discussed with chef who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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 handled soiled dishes and then engaged in handling cleaned and sanitized dishes, discussed with operator employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At dish washing area, discussed with operator who provided soap.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At cook line multiple rice cookers with loose metal interior panels and multiple missing screws used in direct contact to keep food warm, discussed with operator to repair or replace units.
Food storage container/container lid cracked or broken.
Multiple plastic containers used for foods like house made wontons with large cracks and chips, discussed with operator to repair or replace.
Earlier inspections 1
F44Routine inspection9 violations, 6 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitSep 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Operator eating for repairs
- First visitSep 25, 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 priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at cook line sliced tomatoes (46°F - Cold Holding); beansprouts (47°F - Cold Holding); coleslaw (41°F - Cold Holding); cooked pasta (46°F - Cold Holding); cooked crab (57°F - Cold Holding); cooked shrimp (49°F - Cold Holding); cooked dumplings (53°F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 4 and a half hours, discussed with chef cold holding, see stop sale. Shell eggs not stored at an ambient air temperature of 45°F or less. In reach in cooler raw shell eggs (47°F - Cold Holding) per operator product held in unit for approximately 4.5 hours, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at cook line sliced tomatoes (46°F - Cold Holding); beansprouts (47°F - Cold Holding); coleslaw (41°F - Cold Holding); cooked pasta (46°F - Cold Holding); cooked crab (57°F - Cold Holding); cooked shrimp (49°F - Cold Holding); cooked dumplings (53°F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 4 and a half hours, discussed with chef cold holding, see stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
In reach in cooler raw shell eggs (47°F - Cold Holding) per operator product held in unit for approximately 4.5 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In rice steamer cooked rice (86°F - Hot Holding) per operator product cooked approximately 1 hour ago and hot held, discussed with operator who chose to discard product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw salmon stored above cooked egg rolls, discussed with operators who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled raw chicken after changed gloves and did not wash hands before putting on new gloves and handling clean plate, discussed with operator employee washed hands and changed gloves.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler cooked chicken (63°F - Cooling) at 3:00 since 12:30 to 60°F at 3:35, at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator who to separate chicken in different containers to allow adequate air flow cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Time as a public health control used for lettuce cups at expo bar properly time marked with no written procedures, emailed form to operator to print and fill out.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at hand washing sink on cook line discussed with operator to repair.
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.