P F Chang's China Bistro
Last inspected: Apr 22, 2026
67
Score
Public records show 11 inspections at P F Chang's China Bistro stretching back to 2022. On Apr 22, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
The most common issue across all inspections has been “standing water in bottom of reach-in-cooler”, showing up five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with orange substance not labeled **Corrected On-Site**
41-17-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. -sauce cooler on cook line **Corrected On-Site**
29-49-6
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee engaging in food prep wearing watch and bracelets **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
67
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 44-67F cold holding in prep cooler. Less than 4hrs per operator. Advised to put on ice for temp recovery **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in prep drawer. Operator immediately discarded **Corrected On-Site**
01B-14-4
Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. In drama cooler
29-49-6
Basic - Employee eating in a food preparation or other restricted area. Employee drinking on line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jacket on top of case of sauce -employee Drinks and bags on wine station . Operator removed **Corrected On-Site**
40-06-5
58
Jun 23, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary 00ppm. Operator changed solution 300ppm **Corrected On-Site**
21-08-4
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler in front of wok station **Corrected On-Site**
29-49-6
90
Apr 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing DOB
53B-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. Immediately doned beard guard **Corrected On-Site**
13-04-4
86
Dec 9, 2024
Routine - Food
No violations found.
100
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Apr 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor area(s) covered with standing water. Dish room area under sink.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Under sink in dish room.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Cook line **Corrected On-Site**
10-20-4
86
Dec 4, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw with dressing . 48F operator discarded. Coleslaw is made to order per operator. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 128 F less than 4 hours per operator. Rice kettle was unplugged,operator plugged kettle in. **Corrective Action Taken**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has device and it is broken. Another device has been ordered per operator.
16-62-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut lettuce. **Corrected On-Site**
08B-17-4
Basic - Single-service articles improperly stored. Coffee filters. **Corrected On-Site**
25-05-4
61
Apr 13, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cookline. Operator coached employee on proper hand washing **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-04-13: **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked pork wontons in sushi lowboy **Corrected On-Site** - From follow-up inspection 2023-04-13: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Incorrectly placed. **Corrected On-Site** - From follow-up inspection 2023-04-13: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by ice in handsink at server station - From follow-up inspection 2023-04-13: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under meat station make table **Corrected On-Site** - From follow-up inspection 2023-04-13: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy under meat station make table **Corrected On-Site** - From follow-up inspection 2023-04-13: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On cambro containers on clean dish rack - From follow-up inspection 2023-04-13: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cookline at sushi station - From follow-up inspection 2023-04-13: **Time Extended**
14-09-4
47
Apr 11, 2023
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Incorrectly placed. **Corrected On-Site**
29-42-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cookline. Operator coached employee on proper hand washing **Corrected On-Site** **Repeat Violation**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); cut cabbage (46F - Cold Holding); cooked mushrooms (46F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked pork wontons in sushi lowboy **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by ice in handsink at server station
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On cookline at sushi station
14-09-4
Basic - Old food stuck to clean dishware/utensils. On cambro containers on clean dish rack
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy under meat station make table **Corrected On-Site**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Under meat station make table **Corrected On-Site**
29-49-6
41
Nov 28, 2022
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
12A-27-4
High Priority - - From initial inspection : 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. Tested at 0ppm, retested at 100ppm **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken broth, operator labeled with correct time mark **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk-in, operator moved **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
08A-05-6
High Priority - - From initial inspection : 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. Dish washer. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Server filling water glasses from expo handsink. Coached employee on proper hand wash sink usage **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on expo, operator removed **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses.. operator moved **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
10-14-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of chopsticks on floor across from rice cookers. Operator moved **Corrected On-Site** - From follow-up inspection 2022-11-28: **Time Extended**
25-05-4
37
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 Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at P F Chang's China Bistro?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited five 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 Orlando?
P F Chang's China Bistro most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has P F Chang's China Bistro's inspection record improved over time?
No. Recent inspections at P F Chang's China Bistro have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at P F Chang's China Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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 three times per year on average.
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