Pf Changs China Bistro
27001 US Hwy 19 N #1150, Clearwater, FL 33761 · Permanent Food Service · License 6216869
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 Sep 25 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-10
- Safety score90
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 visitSep 25, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Plant Foods (50°F - Cold Holding); cabbage (47°F - Cold Holding); bean sprouts (48°F - Cold Holding. Breaker tripped powering the refrigerated unit. Breaker was reset. Foods were out of temperature for less than 4 hours. Second temperatures taken at3:09pm, noodles 41°F cold hold, cabbage 41°F cold hold, sprouts 39°F cold hold
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Discussed the need to use hand wash sinks for washing hands only.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles on cooks line containing food removed from the original container not labeled with common name.
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooling rack in walk in cooler. Items not protected. Operator protected food by placing a tray on the top space
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Food containers stacked before dry. Operator set the containers to the dish washer to be washed, rinsed and sanitized.
Fixed on the spotRepeat 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.