P.F. Chang's China Bistro
Last inspected: May 6, 2026
52
Score
Public records show eight inspections at P.F. Chang's China Bistro stretching back to 2022. Inspectors last stopped by on May 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Miami average 74, so P.F. Chang's China Bistro trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
May 6, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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 chlorine sanitizer dishwasher machine at 0ppm at bar area, staff provided new sanitizer solution, primed and retested at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 18 whole eggs with cracked shells at cook line drawer reach in cooler.
01B-14-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at employees bathroom, staff proceeded to fix dispenser, dispenser working properly. **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over serving station area.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw ground tuna thawing inside commercially processed ROP, still frozen. Coached staff on proper thawing methods for ROP fisheries products.
06-09-1
Basic - Floor area(s) covered with standing water. Observed at bar area, staff proceeded to dry the floor. **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed at ware washing area.
36-17-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
14-09-4
52
Sep 26, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Basic - Ice bucket/shovel stored on floor between uses. Staff placed bucket back in the rack. **Corrected On-Site**
10-14-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed under prep table at rear of the kitchen.
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. observed at cook line area, staff placed towel back in sanitizer bucket. **Corrected On-Site**
21-12-4
74
Mar 21, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-08-4
82
Nov 19, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
May 1, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents at kitchen across from cooking like above ice cream station.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large cooking pots not inverted at rack by dishwashing machine.
24-05-4
Basic - Floor area(s) covered with standing water located at dishwashing station.
36-22-4
Basic - Floor drains soiled/has accumulation of debris. Observed soiled drains at dishwashing station.
36-73-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed at rear kitchen prep table. Manager provided trash bin near HWS. **Corrected On-Site**
33-38-4
Basic - Standing water in bottom of reach-in-cooler across from frying station. Kitchen employee dried interior of RIC. **Corrected On-Site**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under HWS by dishwashing station.
29-11-4
70
Oct 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over over a plastic bag of marinade. The manager moved the marinade to a different cooler. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed the tong. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a reach in cooler gasket soiled at the cook line. The manager cleaned it. **Corrected On-Site**
23-03-4
67
Jun 23, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
86
Nov 30, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside reach in cooler in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cup inside hand wash sink in bar area. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in shelves at the back area.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F at bar area.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted in drahma area.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in bar area. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed peanuts container not labeled with common name. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was P.F. Chang's China Bistro last inspected?
The most recent health inspection at P.F. Chang's China Bistro on file is from May 6, 2026. The public record contains eight inspections in total.
What is the most common violation at P.F. Chang's China Bistro?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited two times, more than any other issue at P.F. Chang's China Bistro.
How does P.F. Chang's China Bistro compare to other restaurants in Miami?
P.F. Chang's China Bistro most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has P.F. Chang's China Bistro's inspection record improved over time?
Yes. Recent inspections at P.F. Chang's China Bistro have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at P.F. Chang's China Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is P.F. Chang's China Bistro inspected?
Based on the inspection history on file, P.F. Chang's China Bistro is inspected around two times per year on average.
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