P.F. CHANG'S CHINA BISTRO
10081 Gulf Center Drive
Fort Myers, Florida, 33913
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean utensils cook line left near dishwashing area. Drink in cooler left side cook line near dishwashing area. Drink in cooler middle of cook line, operator removed all drinks. **Corrected On-Site**
- 36-17-5:Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Left side cook line near dishwashing area, utensils in standing water 98F. Operator turn on running water. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with dust. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Ice for drinks in far back reach-in freezer in kitchen. Operator discarded. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line right near office reach-in cooler cooked pork ribs (54F - Cold Holding); tofu (52F - Cold Holding); cooked chicken (52F - Cold Holding) for one hour per operator, foods stacked above top of containers in drop-in part of unit. Operator separated the top parts of foods and placed below rapid cooling. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with tray holder in bar. Operator moved, clearing sink for use. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink, front line middle; bar areas. Operator replaced soap at both sinks. **Corrected On-Site**
Food safety inspection conducted on 3/24/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 1/22/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open employee water battle next to food far left line. At entrance to front line in two door reach-in cooler, employee drink bottle over food. Above utensils on front line, 2 employee beverages. Operator removed the bottles. **Corrected On-Site**
- 36-17-5:Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with dust accumulation. Food debris accumulated in sides and bottom of citrus squeezer on front line. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Tea in drink station on front line stored uncovered.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In bar, handwash sink blocked with storage rack. Operator cleared sink for use. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/22/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 11/26/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Back storage area in prep line. **Warning** - From follow-up inspection 2024-11-26: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated dust. **Warning** - From follow-up inspection 2024-11-26: **Time Extended**
Food safety inspection conducted on 11/26/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/25/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on vents at entrance to cook line. **Repeat Violation** **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Back storage area in prep line. **Warning**
- 36-17-5:Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated dust. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In bar, approximately 20 small flying insects around sake dispensing machine. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp over cooked shrimp, raw chicken over raw beef. Operator rearranged shelving for proper food protection. **Corrected On-Site** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam well cooked egg soup (120F - Hot Holding); cooked chicken broth (122F - Hot Holding) less than one hour per operator. Operator moved all foods back to stovetop for rapid reheating. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back prep line. Operator sent to main dish room for washing and sanitizing. **Corrective Action Taken** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In bar, handwash sink blocked with empty dish racks. Operator cleared sink for use. **Corrected On-Site** **Warning**
Food safety inspection conducted on 11/25/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/24/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at corner entrance to cook line near office.
- 36-17-5:Basic - Floor in disrepair. Cook line, prep line, back storage area and warewashing area with floor damage and/or standing water. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 08B-12-5:Basic - Stored food not covered. Ice for drinks in back corner kitchen reach-in freezer stored uncovered. Operator discarded ice. **Corrected On-Site**
Food safety inspection conducted on 10/24/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor in disrepair on prep line, cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area. Operator discarded bucket. **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) in bar after running and priming 3 times. Operator replaced chlorine, 50ppm. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line dumpling station reach-in cooler cut lettuce (45F - Cold Holding); cooked pork dumplings (52F - Cold Holding) for 40 minutes per operator . Operator discarded dumplings and iced down lettuce. **Corrective Action Taken**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.
- 01B-19-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.
Food safety inspection conducted on 8/22/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).