PF CHANGS CHINA BISTRO

Name: PF CHANGS CHINA BISTRO
Address: 3101 PGA BLVD UNIT F142, PALM BEACH GARDENS, FL, 33410-2820, US
Rating: 8.2

3101 PGA BLVD UNIT F142, PALM BEACH GARDENS, FL 33410-2820

License #6013760

🥡 Chinese ℹ️

8.2 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 6 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PF CHANGS CHINA BISTRO in PALM BEACH GARDENS currently holds an InspectFL Health Score of 8.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 42 total violations — 18 critical, 11 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on October 14, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PF CHANGS CHINA BISTRO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored above wonton broth, discussed with chef who corrected storage of products.
[14-38-4] Food storage container/container lid cracked or broken. Multiple plastic containers used for foods like house made wontons with large cracks and chips, discussed with operator to repair or replace.
[31B-03-4] No soap provided at handwash sink. At dish washing area, discussed with operator who provided soap.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from dumpling steamer shredded portioned cheese (54F - Cold Holding); cream cheese wontons (51F - Cold Holding) per chef products not portioned or prepared today and place in cooler approximately 2 hours ago, discussed with chef who moved products to another cooler to chill.
[14-11-5] Equipment in poor repair. At cook line multiple rice cookers with loose metal interior panels and multiple missing screws used in direct contact to keep food warm, discussed with operator to repair or replace units.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and then engaged in handling cleaned and sanitized dishes, discussed with operator employee washed hands.

Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored above cooked egg rolls, discussed with operators who corrected storage of products.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand washing sink on cook line discussed with operator to repair.
[01B-02-5] 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. In reach in cooler at cook line sliced tomatoes (46F - Cold Holding); beansprouts (47F - Cold Holding); coleslaw (41F - Cold Holding); cooked pasta (46F - Cold Holding); cooked crab (57F - Cold Holding); cooked shrimp (49F - Cold Holding); cooked dumplings (53F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 4 and a half hours, discussed with chef cold holding, see stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler raw shell eggs (47F - Cold Holding) per operator product held in unit for approximately 4.5 hours, see stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health control used for lettuce cups at expo bar properly time marked with no written procedures, emailed form to operator to print and fill out.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler raw shell eggs (47F - Cold Holding) per operator product held in unit for approximately 4.5 hours, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sliced tomatoes (46F - Cold Holding); beansprouts (47F - Cold Holding); coleslaw (41F - Cold Holding); cooked pasta (46F - Cold Holding); cooked crab (57F - Cold Holding); cooked shrimp (49F - Cold Holding); cooked dumplings (53F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 4 and a half hours, discussed with chef cold holding, see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked chicken (63F - Cooling) at 3:00 since 12:30 to 60F at 3:35, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who to separate chicken in different containers to allow adequate air flow cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice steamer cooked rice (86F - Hot Holding) per operator product cooked approximately 1 hour ago and hot held, discussed with operator who chose to discard product.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken after changed gloves and did not wash hands before putting on new gloves and handling clean plate, discussed with operator employee washed hands and changed gloves.