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KFC #325

2300 SW 336TH ST, FEDERAL WAY, WA 98023 · Restaurant (Seating 51-150)

Inspection summary

KFC #325 has been inspected 47 times by Public Health – Seattle & King County since March 13, 2006. The most recent inspection, on September 18, 2026, found no infractions.

32 of 47 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 7 times across 7 separate inspections, most recently on April 21, 2025. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

  • 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 4 times across 3 separate inspections, most recently on May 15, 2019. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on January 10, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 4 times across 4 separate inspections, most recently on August 22, 2022. For example: 4300 - Nonfood-contact surfaces maintained and 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 3 times across 3 separate inspections, most recently on May 23, 2018. For example: 4400 - Plumbing properly sized, installed,...

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.

47 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  14. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Return Inspection

    0 infractions

  19. Routine Inspection/Field Review

    3 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  22. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    0 infractions

  33. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  42. Routine Inspection/Field Review

    0 infractions

  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  46. Consultation/Education - Field

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

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