PF CHANGS CHINA BISTRO
3101 PGA BLVD UNIT F142 · PALM BEACH GARDENS · Palm Beach County · FL 33410-2820
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-07-5High Priority – 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. **Corrected On-Site** **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
03A-03-5High Priority – 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – 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. **Warning**
03B-01-6High Priority – 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. **Corrected On-Site** **Warning**
Intermediate 3
03D-15-4Intermediate – 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. **Warning**
03F-10-5Intermediate – 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. **Warning**
27-16-4Intermediate – 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. **Warning**
Inspector observations synchronized from DBPR on September 26, 2026 12:53 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.