Customers of Jack in the Box in Seattle, Washington were left concerned after reports emerged that that undercooked hamburgers were causing an E. coli O157:H7 outbreak.
In January 1993, an E. coli O157:H7 outbreak linked to undercooked hamburger patties at Jack in the Box restaurants sickened over 700 people and killed four children across Washington, Idaho, California, and Nevada. The outbreak, concentrated in the Seattle area, is considered one of the most consequential foodborne illness events in American history and permanently changed how the fast food industry handles ground beef.
The CDC estimates that restaurants are the most common setting for foodborne illness outbreaks, accounting for over 60% of reported cases. Common culprits include Salmonella, E. coli O157:H7, Norovirus, and Listeria — organisms that thrive when food temperatures, handling, and sanitation aren't controlled.
According to the inspection report, Jack in the Box had been informed of Washington state's higher cooking temperature requirement but had not updated its cooking protocols. Inspectors also noted that the E. coli strain produced hemolytic uremic syndrome in dozens of victims, causing kidney failure. The CDC reported that the outbreak was traced to hamburger patties that were cooked below the required internal temperature of 155°F.
Health inspectors follow a standardized checklist covering more than 50 individual food safety criteria. During this visit, the team flagged violations across multiple categories, indicating systemic rather than isolated failures.
Health officials remind consumers that a clean dining room does not guarantee a clean kitchen. The only reliable way to assess a restaurant's food safety practices is to review its most recent health inspection report, which is a public document in every U.S. state.
Want to know if your favorite restaurant passes health inspections? Check inspection scores for any restaurant at InspectorEats.com before your next meal.
While Jack in the Box paid over $100 million in settlements and became an industry leader in food safety protocols, health experts emphasize that consumers should stay vigilant about where they eat.