Burger Boss was last inspected on September 28, 2026 and scored 15 points. Inspectors found 1 violation, 1 of them critical.
Latest inspection
September 28, 2026 · Routine Inspection/Field Review
Score: 15 points
1 critical-
CriticalFood handling15 pts
Food-contact surfaces weren’t sanitized, or there was cross-contamination.
Official wording (code 1300)
Food contact surfaces cleaned and sanitized; no cross contamination
Inspection history
9 inspections on record
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Satisfactory 5 points
Routine Inspection/Field Review
1 general Show violations
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GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 5 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood handling5 pts
Raw meat was stored above or next to ready-to-eat food.
Official wording (code 1400)
Raw meats below and away from ready-to-eat food; species separated
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 80 points
Return Inspection
4 critical Show violations
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CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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CriticalHygiene & sanitation25 pts
Staff touched ready-to-eat food with bare hands.
Official wording (code 0500)
Proper barriers used to prevent bare hand contact with ready-to-eat foods
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
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Unsatisfactory 93 points
Routine Inspection/Field Review
4 critical3 general Show violations
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CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
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CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
-
CriticalHygiene & sanitation25 pts
Staff touched ready-to-eat food with bare hands.
Official wording (code 0500)
Proper barriers used to prevent bare hand contact with ready-to-eat foods
-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
-
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 5 weeks ago. Always confirm with the official record.