SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was P.F.Chang's China Bistro last inspected?
The most recent inspection on record was on Feb 27, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Jan 3, 2024 to Feb 27, 2026.
Has P.F.Chang's China Bistro ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
8 inspections
Inspection
Feb 27, 2026
Passed
2 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official Wording
Time as a Public Health Control ( Pf)
Inspector’s Notes
At the sushi prep area per a conversation with the persons in charge the restaurant is using printed labels to discard rice every four hours; however no log is kept that meets the time as a public health control guidelines and no TPHC written procedures have been submitted to the regulatory authority for review. The person in charge voluntarily discarded the cooked rice at the sushi area and will until TPHC procedures are submitted to the regulatory authority for review hold the cooked rice at 135F or above or 41F or below. Please follow the TPHC guidance documents I will be sending in the email attached with the inspection report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
At the wok area the posted hood sticker expired 12/17/2025; have an approved hood cleaner perform service on the hood and post an updated hood inspection sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Feb 27, 2026 · Original Source
Inspection
Feb 18, 2026
Failed
2 recorded violations
majorCode 590.003(D)/3-501.19-PFOther
Official Wording
Time as a Public Health Control ( Pf)
Inspector’s Notes
At the sushi prep area per a conversation with the persons in charge the restaurant is using printed labels to discard rice every four hours; however no log is kept that meets the time as a public health control guidelines and no TPHC written procedures have been submitted to the regulatory authority for review. The person in charge voluntarily discarded the cooked rice at the sushi area and will until TPHC procedures are submitted to the regulatory authority for review hold the cooked rice at 135F or above or 41F or below. Please follow the TPHC guidance documents I will be sending in the email attached with the inspection report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
At the wok area the posted hood sticker expired 12/17/2025; have an approved hood cleaner perform service on the hood and post an updated hood inspection sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source
Inspection
Jul 31, 2025
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried chicken at service line 100F for cold prep. Removed to refrigerator. Cooled cooked foods completely to 41F before placing into cold prep for service.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Drain pipe under kitchen dish machine leaking. Service and repair as needed.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jul 31, 2025 · Original Source
Inspection
Jul 24, 2025
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Fried chicken at service line 100F for cold prep. Removed to refrigerator. Cooled cooked foods completely to 41F before placing into cold prep for service.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Drain pipe under kitchen dish machine leaking. Service and repair as needed.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.