DirtyFLRestaurant Inspection Data

P.F. CHANG'S TO GO

With 6 inspections documented, P.F. CHANG'S TO GO maintains a 2.9/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

6982 LAKE NONA BLVD, UNIT #112

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13578795

Follow-up Inspection Required

1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At dry dish storage small cutting boards Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Facility is waiting for dish machine to be repaired Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table at wait staff area and employee drink stored on second shelf of prep table at cooks line Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on table at wait staff area Warning
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hat or hair net Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage above prep sink Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

11/18/2025· 4mo ago

Visit ID: 10927119

Met Inspection Standards

1 high, 1 int, 3 basic

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hair net or hat
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in coolers on cooks line Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry dish storage operator moved to dish wash **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts and cut cabbage temping at 46F at make table,per operator it was bought from the walk in cooler directly to make table less than an hour. Operator moved items back to walk in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board at prep area

5/21/2025· 11mo ago

Visit ID: 10742168

Met Inspection Standards

2 int, 3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-62-4:Basic - Light not functioning. One light burned out under hood.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Snapple drink bottle in two door standup freezer by dry storage area. Operator removed. Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Operator's thermometer reading 147F-150F. Heat strip not turning black, after running the dishmachine a few times.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on cook line currently not working. Per operator they have a work order in place to fix, water is off.

12/12/2024· 1y 4mo ago

Visit ID: 8728200

Met Inspection Standards

3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in 2 door reach in freezer. Operator already put in a work order for reach in freezer ice buildup. **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator remove old labels Corrected On-Site

10/31/2023· 2y 5mo ago

Visit ID: 8538909

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler
  • 36-62-4:Basic - Light not functioning. 1 light out from hood
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers from walk in cooler are dusty
  • 22-16-4:Basic - Walk in cooler shelves have accumulation of soil residues. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

8/1/2023· 2y 8mo ago

Visit ID: 8350091

Met Inspection Standards

2 high, 1 basic

  • 22-16-4:Basic - Walk in cooler shelves have accumulation of soil residues.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (46F - Cold Holding); bean sprouts (44F - Cold Holding) for less than 30 minutes. Operator closed the top lid to ensure temperature drops and keeps at least 41F Corrected On-Site Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.