DirtyFLRestaurant Inspection Data

P F CHANG'S CHINA BISTRO

P F CHANG'S CHINA BISTRO in FORT LAUDERDALE has 10 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

2418 East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13504506

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (chlorine 0ppm). Operator added sanitizer and primed unit. Chlorine 100ppm. Corrected On-Site - From follow-up inspection 2025-08-27: Operator using dual sanitizing - Dishwasher (chlorine 0ppm), high temperature rinse 150F. **Time Extended**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13505869

  • N/A:No Violations Were Observed

Inspection Date: 8/26/2025

Inspection #: Visit ID: 13502911

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (chlorine 0ppm). Operator added sanitizer and primed unit. Chlorine 100ppm. Corrected On-Site
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. Cookline - open top - cooked shrimp (55-60F - Cold Holding); crab wontons (55-60F); pork egg rolls (55-60F). Per operator items placed in unit over 4 hours ago. Observed ice buildup on back circulating fan preventing fan from spinning. No items prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cooked shrimp (55-60F - Cold Holding); crab wontons (55-60F); pork egg rolls (55-60F). Per operator items placed in unit over 4 hours ago. Observed ice buildup on back circulating fan preventing fan from spinning. No items prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13491539

  • N/A:No Violations Were Observed

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489587

  • 35A-03-4:Basic - Approximately 2 dead roaches in back seating area along the windows on the floor under seating booths. Additionally approximately 1 under smaller booths in main dining area. Additionally approximately 1 by back entrance to kitchen near the mop sink. Operator removed roaches and cleaned and sanitized the area. Admin Complaint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In main dining area under booths and in back dry storage area. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Expo area sauces stored under paper towel dispenser under handwashing sink. Operator stored properly. Corrected On-Site Warning
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Left side expo dipper well. Operator turned on water to increase velocity. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line shelving with to go boxes and rice sticks. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach in paper towel dispenser at back prep area handwashing sink. Operator exterminated and clean/sanitized the area. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes (55F - Cooling) prepared at 11:00am observed at 3:30. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage mix (66F - Cold Holding);bean sprouts (55F - Cold Holding). Items placed in the unit approximately 2 hours prior to inspection. As per operator not portioned or prepared today. Operator moved to walk in to quick chill. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes (55F - Cooling) prepared at 11:00am observed at 3:30. See stop sale. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Per operator opened more than 48 hours ago. Operator date marked. Corrected On-Site Warning

Inspection Date: 2/24/2025

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor - Cookline. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Cookline drawers - Raw shrimp stored over ready-to-eat cooked chicken. Operator stored all items properly. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Chlorine 0ppm). Repair service arrived during inspection. **Corrective Action Taken**
  • 12A-16-4:High Priority - Employee entered Cookline, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled utensil and then picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

Inspection Date: 11/15/2024

  • N/A:No Violations Were Observed

Inspection Date: 11/14/2024

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One dead dragon fly observed in mechanical room. Warning
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach in electrical room. Observed one dead roach under bulk flour bin. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches under prep sink near ice machine. Crawled into crack in cove base molding. Warning

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8375993

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. Sauces stored under paper towel dispenser at expo area. Operator moved sauces. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep area low boy - Raw chicken stored over ready to eat sauces. Operator stored all items properly. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. At least 3 cracked raw shell eggs in drawer unit at cookline. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle open top - cooked chicken (41-51F). Per operator items placed in unit approximately 2 hours ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken**

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8517277

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at small ice machine in prep room.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in prep station, employees phone, keys, umbrella all stored on shelf above prep table. Operator relocated. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed prep cook without hair restraint. Operator provided. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink in prep area not accessible for employee use at all times. Blocked by Potato starch bin. Operator relocated. Corrected On-Site