PF CHANG'S CHINA BISTRO
1862 VICTORY CIR STE L100
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
- 25-05-4:Basic - Single-service articles improperly stored. -box of straws on floor in storage closet
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 45f
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -storage closet by bathroom chemicals over paper towels
Food safety inspection conducted on 4/11/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags hand on drink cage Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -box of peppers Corrected On-Site
- 12A-28-4:High Priority - 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. -manager educated cook
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 51f advised to keep a lower level -Chicken 51f per manger less than 4 hours **Corrective Action Taken**
Food safety inspection conducted on 11/15/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 4/5/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -area were ice drops small amount
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing. -manager called tech Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 46f to 47f manager voluntarily discarded -walk in cooler minced chicken 45f **Corrective Action Taken**
Food safety inspection conducted on 4/5/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 12/8/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. -prep area handle to faucet not securely attached, faucet functions
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler Seared tuna over cabbage Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 49f manager discared
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -Cookline Corrected On-Site
Food safety inspection conducted on 12/8/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).