P F Changs China Bistro
C°7135 E Camelback Rd, Scottsdale 85251
Food Establishment - Eating & Drinking · Permit FD-09665
Score based on 11 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history11 on record
2026
Aug 31, 2026Routine2 priority1 foundation1 coreC°
Predefined Comment: No County legal action will result from this inspection.Discussed condition of canned good and monitoring kitchen dish machine converted from high temperature sanitizing to low temperature chlorine sanitizing.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed chef handling battered raw chicken with their gloved hands and place the raw chicken in the deep fryer. Then without first washing their hands observed the chef change their gloves and resume cooking and touching clean plates for finished dishes.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Inspector's notes
On the left side of the sushi station observed cooked crab mix/51°F, raw tuna/51°F, cooked tempura shrimp/60°F, raw shrimp/53°F, and cooked beef/52°F.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. According to PIC the unit may be undergoing defrost cycle and all TCS foods improperly cold held had been placed in the unit 1-1.5 hours ago. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed sushi rice/88°F in the sushi rice sheet machine. After discussion with the PIC it was determined sushi rice is held using 4 Hour Time as a Public Health Control instead of temperature control. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. No time-stamp/ discard time stamp observed. After discussion with PIC it was determined the sushi rice was made within the last 2 hours.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
May 19, 2026Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed dishwasher employee handling and rinsing dirty dishes before sending them through the high temperature sanitizing dish machine to be sanitized. Then without first washing their hands observed the dishwasher employee put away the sanitized dishes. Observed chef cracking raw unpasteurized shelled eggs with their bare hands and touch the handles of fryers and the wok without first washing washing their hands.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Feb 3, 2026Routine2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed 4 hour time as a public health control policy for lettuce leaves.
Inspector's notes
Observed dark residue on the interior surface of one of the soda gun's nozzle at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed low temperature chlorine dish machine in use at the bar. Final rinse chlorine concentration measured at 0 PPM after running the dish machine multiple times. Please ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM using test strips. Establishment will wash bar food contact surfaces in the kitchen's three compartment sink or kitchen dish machine.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed two containers of cooked fried chicken in the upper section on the line prep refrigerator/56-60°F. After discussion with the person in charge it was determined the chicken was cooked earlier today and was still cooling within safe time parameters.
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3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The top section of prep refrigerators are not designed to cool foods and are intended only to hold previously cooled foods (41°F or less). The chicken was moved to the walk in cooler at time of inspection to rapidly cool. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed leak below handwashing sink near the high temperature dish machine in the kitchen. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
2025
Oct 14, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed walk-in cooler piping.
Jul 9, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed beverage dispensers.Discussed date marking.Discussed dish machine monitoring.Discussed sink maintenance.
Mar 4, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed caulking repair.
2024
Oct 9, 2024RoutinecleanA°
No County legal action will result from this inspection.Discussed date marking.
Jul 17, 2024Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed high temperature dish machine with a temperature of of 137*F. Chef called for service at time of inspection. Chef instructed staff to use 3 compartment sink until the dish machine is repaired. Discussed with Chef that a high temperature dish machine should be maintained at 160*F to properly sanitize dishes. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Feb 15, 2024RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Signer: Ramiro Estelle,Food Manager Licenses: 1,Award: Not Participating
2023
Nov 6, 2023Routine1 foundationall corrected on siteB
This establishment received a B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Discussed water pressure in customer restrooms. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Food Manager Licenses: 1,Award: B,Signer: Tahler Bida
Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels available at the hand wash near the dish machine area. Person in charge refilled at time of inspection. Discussed with person in charge that all hand wash sinks should have a drying provision available at all times. Correct By: Corrected At Time Of Inspection
Aug 17, 2023RoutinecleanA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: A,Food Manager Licenses: 1,Signer: Dylan Wickwire
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 87Olive & Ivy Restaurant & Market PlaceB°7135 E Camelback Rd · 0 m away
- 95Culinary DropoutA°7135 E Camelback Rd · 0 m away
- 94Hand CutB°7135 E Camelback Rd · 0 m away
- 94Press CoffeeB°7135 E Camelback Rd · 0 m away
- 91Maple & AshA°7135 E Camelback Rd · 0 m away
- 90Call Her MartinaB°7135 E Camelback Rd · 0 m away
- 95Sauce Pizza and WineB7135 E Camelback Rd · 0 m away
- 92KyotoB°7170 E Stetson Dr · 180 m away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →