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P.F. CHANG'S CHINA BISTRO, INC.

213 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

P.F. CHANG'S CHINA BISTRO, INC. has been inspected 6 times by Chicago Department of Public Health since September 13, 2022. The most recent inspection, on February 25, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 20, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 20, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 6 separate inspections, most recently on February 25, 2026. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on June 20, 2024. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 13, 2023. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    1 infraction

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED PIC TO CLEAN AND MAINTAIN.
  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BLACK BUILDUP AND FOOD DEBRIS ON FLOOR UNDER COLD HOLDING LINE ACROSS FROM COOKLINE, BEHIND AND TO THE RIGHT OF NORTHSIDE WOKLINE ON FLOOR ALONG BASES OF WALL, ON FLOOR UNDERNEATH TWO COMPARTMENT SINK AND ON FLOOR UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN FLOOR UNDER COLD HOLDING LINE ACROSS FROM COOKLINE, BEHIND AND TO THE RIGHT OF NORTHSIDE WOKLINE ON FLOOR ALONG BASES OF WALL, ON FLOOR UNDERNEATH TWO COMPARTMENT SINK AND ON FLOOR UNDERNEATH THREE COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES ABOVE DISH MACHINE AND IN AREA BETWEEN HANDWASHING SINK IN DISHWASHING AREA AND UTILITY SINK. INSTRUCTED TO CLEAN OR REPLACE STAINED CEILING TILES ABOVE DISH MACHINE AND IN AREA BETWEEN HANDWASHING SINK IN DISHWASHING AREA AND UTILITY SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ON THREE CEILING VENT COVERS IN PREP AREA. INSTRUCTED TO CLEAN CEILING VENTS COVERS IN PREP AREA AND MAINTAIN.
  3. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED EMPLOYEES RE-USING SINGLE-SERVICE CARTONS TO ABSORB GREASE FROM FOOD ITEMS LIFTED OUT OF THE DEEP FRYER (MULTIPLE CARTONS/NO CROSS CONTAMINATION). INSTRUCTED TO CEASE RE-USING SINGLE-SERVICE CARTONS AND REPLACE WITH MULTI-USE GREASE CATCH OR USE NEW SINGLE-SERVICE CARTON FOR EACH FOOD ITEM AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRIDDLE, WOK LINE) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILAND ENCRUSTED GREASE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAIN PLUMBING AT PREP LINE HANDWASHING SINK (NEAR FREEZER) TO BE SLOW-DRAINING, BUT FUNCTIONAL. OBSERVED COLD WATER SUPPLY AT HANDWASHING SINK IN EMPLOYEE RESTROOM TO BE IN POOR REPAIR, BUT FUNCTIONAL (LOW PRESSURE). INSTRUCTED TO REPAIR OR REPLACE MENTIONED PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: CEILING TILES SOILED WITH DEBRIS ABOVE DISH MACHINE AND UTILITY SINK, FLOOR SOILED WITH FOOD DEBRIS BENEATH COLD-HOLDING EQUIPMENT AT THE PREP LINE, FLOOR AND BASE COVING SOILED WITH GREASE BEHIND THE DEEP FRYERS. INSTRUCTED TO CLEAN FLOORS, WALLS, AND CEILING AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
  4. Canvass Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11: OBSERVED OPEN CONTAINERS OF FOOD STORED ON TOP PORTION OF PREP-LINE UNIT WHICH IS EXPOSED TO DUSTY CEILING. THE PREP-LINE UNIT NEXT TO THE EXPEDITE STATION SHALL BE COVERED AND PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION;
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-901.11: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED DUST ACCUMILATION ON CEILING TILES AND CEILING VENTS ABOVE THE PREP-LINE AND EXPEDITE LINE. FACILITY MUST CLEAN AND MAINTAIN.
  5. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS RAW CHICKEN AND BEEF IS COOKED, PREPARED, AND SERVED ON SITE. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. WHILE ON SITE, CITY CERTIFIED MANAGER ARRIVED AT APPROXIMATELY 1:25PM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OPEN CONTAINERS OF FOOD STORED ON TOP PORTION OF PREP-LINE UNIT WHICH IS EXPOSED TO DUSTY CEILING. THE PREP-LINE UNIT NEXT TO THE EXPEDITE STATION SHALL BE COVERED AND PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION;
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE RECEPTACLES HEAVILY SOILED WITH GARBAGE ACCUMILATION AROUND DUMPSTERS ON GROUND. FACILITY MUST CLEAN AND MAINTAIN AREA. PRIORITY FOUNDATION VIOLATION 7-38-020 (b) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMILATION ON CEILING TILES AND CEILING VENTS ABOVE THE PREP-LINE AND EXPEDITE LINE. FACILITY MUST CLEAN AND MAINTAIN.
  6. License

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE ALL GENDER TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME ON EXTERIOR OF HIGH TEMPERATURE DISH MACHINE AND WALLS BEHIND DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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