P. F. CHANG'S CHINA BISTRO
Southeast 9th Street
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed: the cook line floor missing grout throughout. ALSO, near the floor drain on the cook line, part of the tile is missing and retains water. The managing partner reached out to a floor contractor for an estimate. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an Accumulation of debris. Staff was asked to clean it. **Corrective Action Taken**
Food safety inspection conducted on 1/6/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta on the cook line 46-48°. The pasta was moved to the walk-in cooler, and cooled to 40-41° in 11 minutes. The pasta had been in the thawing process past 46°, after 2:00 pm today. Corrected On-Site
Food safety inspection conducted on 9/4/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: lidded drink on the prep line counter with guest food. This was moved below. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed: stickered avocado with ready to eat food on the cook line.
- 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. Observed: 0 ppm for chlorine in the dish wash machine. The chlorine jug was replaced, and achieved 50 ppm at 114F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the far soda gun at the bar is soiled. ALSO, a cutting board at the bar is stained.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: all certificates shown are paper copies. These also appear to have been copied with Certified Food Manager information, and then added employee name and information at later dates.
Food safety inspection conducted on 1/4/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 8/10/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed: the current paid for license was not available for review.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: scoop handle touching bulk rice. The scoop was dug handle up into the rice as a corrected action. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: ribs 47F on the cook line. These were sitting above the chill/fill line. The ones below were at 35F. The overstock was moved to the walk-in cooler. Ribs were brought out around 11:00am. ALSO, quarter lettuce heads were on the front line, 47F. These were in a full pan, with melting ice below. This pan was moved to the walk-in cooler. **Corrective Action Taken**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple copies of employee certificates.
Food safety inspection conducted on 8/10/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).