Pf Changs China Bistro
Last inspected: Dec 31, 2025
90
Score
The health department has logged 11 inspections at Pf Changs China Bistro, the earliest from 2022. Inspectors last stopped by on Dec 31, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “handwash sink at cook line used” is the issue that surfaces most often, recorded four times.
Compared to the broader Palm Beach Gardens restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 31, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - Handwash sink at cook line used for purposes other than handwashing- filling up water containers; educated ; **Repeat Violation**
31A-11-4
90
Aug 13, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands numerous times on the apron and continued to work with foods without changing gloves and washing hands ; educated ; employee washed hands ;
12A-28-4
Intermediate - Handwash sink at cook line used for purposes other than handwashing- measuring cups stored inside Removed **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos bottle at the spot line next to sauces Removed **Corrected On-Site**
12B-07-4
74
Mar 20, 2025
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish like salmon over bag of sauce in walk-in cooler Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - 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 loading dirty dishes and unloading clean dishes without washing hands first Operator educated and employee washed hands **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink at expo line used for purposes other than handwashing- as a dump sunk as per evidence of ice inside it Manager educated employees **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense rice at the back of the kitchen Operator provided proper scoop with handle **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plates not properly air dried - advised to invert to properly air dry;
24-08-4
Basic - Standing water in bottom of reach-in-cooler- second cooler at cook line
29-49-6
58
Feb 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Aug 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink at cook line used for purposes other than handwashing- to refill water pitcher Removed **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
22-16-4
86
Jan 8, 2024
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using cloth towels to wipe off food debris from gloves; gloves not changed as needed ; Manager educated employees; employees washed hands and changed gloves; **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45-52F - Cold Holding); at cook line ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill; **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale- at cook line
01B-14-4
High Priority - In-use utensil stored in unclean water- rice scoops stored in dipperwell with water having presence of rice particles; advised operator to remove ; removed **Corrected On-Site**
10-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line and cook line Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form and operator printed and signed during inspection **Corrected On-Site**
11-26-1
Basic - Employee with soiled clothing- at cook line
13-01-4
Basic - Floor soiled/has accumulation of debris- throughout the entire kitchen
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Small knife and scoop in water at 72 F at the back of the kitchen/ prep area; Removed **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use- multiple at cook line
21-10-4
Basic - Water draining onto floor surface- at cook line when using handwash sink
29-03-4
35
Aug 31, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
70
Jun 8, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
58
May 30, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
55
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw beef - operator inverted. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler COOLING - cooked ribs (46F - Cooling) 3:25 30 minutes remaining recheck 20 mins 46F. Sheet pans stacked on speed rack too close - operator separated to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. **Corrected On-Site**
02D-01-5
74
Aug 30, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High 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. grill station drawers - pork wontons (46F - Cold Holding); raw shrimp (46F - Cold Holding) not portioned or prepared today held in plastic double panned containers over 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station drawers - pork wontons (46F - Cold Holding); raw shrimp (46F - Cold Holding) not portioned or prepared today held in plastic double panned containers over 4 hours - see stop sale.
03A-02-5
Basic - Ice buckets not stored inverted or protected from contamination - operator inverted. **Corrected On-Site**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep surface. **Corrected On-Site**
12B-07-4
67
Frequently Asked Questions
When was Pf Changs China Bistro last inspected?
The most recent health inspection at Pf Changs China Bistro on file is from Dec 31, 2025. The public record contains 11 inspections in total.
What is the most common violation at Pf Changs China Bistro?
Across the inspection record, “handwash sink at cook line used” has been cited four times, more than any other issue at Pf Changs China Bistro.
How does Pf Changs China Bistro compare to other restaurants in Palm Beach Gardens?
Pf Changs China Bistro most recently scored 90 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Pf Changs China Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Pf Changs China Bistro have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pf Changs China Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pf Changs China Bistro inspected?
Based on the inspection history on file, Pf Changs China Bistro is inspected around three times per year on average.
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