General Food Services · King County, WA

Capitale Pizzeria

426 Broadway E

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the Next Inspection, Free.

We'll email you when Capitale Pizzeria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Capitale Pizzeria last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Public Health – Seattle & King County was “Complete” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Oct 31, 2024 to Oct 29, 2026.
Has Capitale Pizzeria ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 31, 2024.

The Full Inspection History

3 inspections

Educational Inspection

Oct 29, 2026

Complete

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Oct 29, 2026 · Original Source

Routine Inspection/Field Review

Jul 15, 2025

Unsatisfactory

Official score: 20 · Understand This Area’s Scale

3 recorded violations

minorCode 3100Food source and labeling

Official Wording

Food properly labeled; proper date marking

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Jul 15, 2025 · Original Source

Routine Inspection/Field Review