DirtyFLRestaurant Inspection Data

P. F. CHANG'S CHINA BISTRO

P. F. CHANG'S CHINA BISTRO located in GAINESVILLE has undergone 6 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Southeast 9th Street
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10911984

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach-in freezer door handles with build up in the back kitchen.
  • 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 a lo temp dish wash machine at 0 ppm for chlorine. A new jug was added, the unit was primed, then achieved 100 ppm at 121°. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked chicken on the cook line, 55°. The pan had been doubled to prevent freezing. The chicken was placed in a freezer, and the double pan was removed. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice at the end of the cook line, no time mark. Time was calculated and an adjusted time mark was added. Corrected On-Site

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10754252

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8725979

  • 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**

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8879469

  • 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

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8469279

  • 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.

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8347573

  • 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.