BURGER EXPRESS, THE

32805 PACIFIC HWY S, Federal Way, WA 98003 · Restaurant (Seating 13-50)

Inspection summary

BURGER EXPRESS, THE has been inspected 58 times by Public Health – Seattle & King County since September 14, 2006. The most recent inspection, on August 11, 2026, found no infractions.

20 of 58 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 28 times across 23 separate inspections, most recently on March 27, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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 27 times across 21 separate inspections, most recently on February 27, 2023. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 24 times across 19 separate inspections, most recently on February 27, 2023. For example: 0600 - Adequate handwashing facilities
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 17 times across 15 separate inspections, most recently on April 20, 2026. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on January 19, 2016. For example: 2500 - Toxic substances properly identified,...

About this data

These results come from Public Health – Seattle & King County, 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.

58 inspections

Routine Inspection/Field ReviewAug 11, 2026
0 infractions
Routine Inspection/Field ReviewApr 20, 2026
1 infraction
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
Routine Inspection/Field ReviewNov 17, 2025
0 infractions
Routine Inspection/Field ReviewMar 27, 2025
1 infraction
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewAug 14, 2024
0 infractions
Routine Inspection/Field ReviewMar 27, 2024
1 infraction
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewDec 4, 2023
1 infraction
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewFeb 27, 2023
2 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewJul 6, 2022
3 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewFeb 16, 2022
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 5, 2021
2 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewOct 27, 2020
1 infraction
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldJun 3, 2020
0 infractions
Routine Inspection/Field ReviewJan 27, 2020
2 infractions
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewNov 13, 2019
2 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Consultation/Education - FieldJul 15, 2019
0 infractions
Routine Inspection/Field ReviewFeb 14, 2019
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Routine Inspection/Field ReviewOct 16, 2018
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldMar 21, 2018
0 infractions
Routine Inspection/Field ReviewJan 19, 2018
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewSep 6, 2017
3 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldFeb 14, 2017
0 infractions
Routine Inspection/Field ReviewSep 29, 2016
5 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Return InspectionFeb 16, 2016
2 infractions
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Consultation/Education - FieldFeb 4, 2016
0 infractions
Routine Inspection/Field ReviewJan 19, 2016
9 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
- 0100 - PIC certified by accredited program or compliance with code, or correct answers
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewSep 28, 2015
6 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Return InspectionMay 15, 2015
0 infractions
Return InspectionMar 23, 2015
1 infraction
- 0400 - Hands washed as required
  - RED
Consultation/Education - FieldMar 12, 2015
0 infractions
Routine Inspection/Field ReviewMar 11, 2015
9 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
  - RED
- 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Consultation/Education - FieldDec 3, 2014
0 infractions
Return InspectionAug 26, 2014
0 infractions
Routine Inspection/Field ReviewJul 22, 2014
3 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMar 4, 2014
4 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Consultation/Education - FieldDec 9, 2013
0 infractions
Routine Inspection/Field ReviewMar 18, 2013
6 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Routine Inspection/Field ReviewDec 17, 2012
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldNov 26, 2012
0 infractions
Routine Inspection/Field ReviewJun 18, 2012
5 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewDec 22, 2011
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0500 - Proper methods used to prevent bare hand...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Return InspectionMay 18, 2011
0 infractions
Routine Inspection/Field ReviewApr 28, 2011
7 infractions
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewOct 8, 2010
5 infractions
- 5000 - Posting of permit; mobile establishment name...
  - BLUE
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 0500 - Proper methods used to prevent bare hand...
  - RED
Routine Inspection/Field ReviewOct 8, 2010
1 infraction
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewAug 17, 2009
3 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
Consultation/Education - FieldMay 15, 2009
0 infractions
Routine Inspection/Field ReviewFeb 21, 2009
3 infractions
- 1720 - Proper hot holding temperatures; between 130° F...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewNov 15, 2008
0 infractions
Consultation/Education - FieldJul 10, 2008
0 infractions
Routine Inspection/Field ReviewMar 18, 2008
9 infractions
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Adequate ventilation; lighting; designated area...
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Food and non-food surfaces properly used and...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Accurate thermometer provided and used ...
  - RED
- Hands washed as required
  - RED
- Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewDec 31, 2007
4 infractions
- Proper thawing methods used
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Raw meats below and away from RTE food
  - RED
Consultation/Education - FieldOct 17, 2007
0 infractions
Return InspectionApr 11, 2007
1 infraction
- Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewMar 21, 2007
7 infractions
- Warewashing facilities properly installed,...
  - BLUE
- Adequate handwashing facilities
  - RED
- Raw meats below and away from RTE food
  - RED
- Toxic substances properly identified,...
  - RED
- Food Worker Cards current for all food...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
- Hands washed as required
  - RED
Routine Inspection/Field ReviewDec 5, 2006
2 infractions
- Proper methods used to prevent bare hand...
  - RED
- Raw meats below and away from RTE food
  - RED
Return InspectionOct 3, 2006
0 infractions
Routine Inspection/Field ReviewSep 14, 2006
7 infractions
- Warewashing facilities properly installed,...
  - BLUE
- Wiping cloths properly used, stored
  - BLUE
- Food contact surfaces used for raw meat...
  - RED
- Adequate handwashing facilities
  - RED
- Proper methods used to prevent bare hand...
  - RED
- Raw meats below and away from RTE food
  - RED
- Accurate thermometer provided and used ...
  - RED

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BURGER EXPRESS, THE

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

Chemicals and toxic substancesHigher risk

About this data

58 inspections

Nearby inspected facilities