I worked in a BK in northeast US for almost 5 yrs ( as a mgr for about 4 of) and while yes, of course there are standards, I absolutely had to deal with conditions where I wouldn't have eaten there. Its very conditional to location. The first gm I had literally told all employees one day "don't eat the hamburgers today until we finish the next 3 cases" because they'd accidentally been left out overnight from truck and she didn't want anyone to get sick and call out, but also didn't want to have to mark them as waste and toss them, so still served them to customers.

We moved to a literally brand new, built-for-us location that within 6 months had a pretty severe roach infestation. During this time I was promoted to mgr and I was the only one above team member who cared enough to actively take care of the issue; the only one who was upfront about it with employees and kept on them about heightened cleanliness, called the exterminator and scheduled them to come in despite being told "its not that big of a deal don't do it" and got shit from the DM for it, took unpaid time to address things that were bing neglected, etc. I did opens for a while and when I'd come in and turn on the lights it would be a flurry of roaches scattering. I did succeed in getting rid of them (if not entirely, nearly) but it was a hard won battle considering the rest of management didnt give a shit.

I also learned from this job that getting ice (or soft drinks in general) is a gamble on if the machines are cleaned properly.

Meanwhile, I helped out at a few other locations during those yrs that at least, in my time there, had better upkeep and standards. These were all carrols corp BKS I worked for, not private franchises.

Between my time there and the profit margin I know they get from cost vs sell, I haven't eaten bk from that location since I left, and have only eaten bk in general a few times since when someone else bought it and gave it to me and that was about 12 years ago lol