Soprano's Pizza & Pasta
7729 24th Ave NW, Seattle, WA 98117
Rated “Good” · as of Feb 24, 2026
Soprano's Pizza & Pasta was last inspected on February 24, 2026 and scored 10 points. Inspectors found 2 violations, 1 of them critical.
Latest inspection
February 24, 2026 · Routine Inspection/Field Review
Score: 10 points
1 critical1 general-
CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
Inspection history
8 inspections on record
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Unsatisfactory 30 points
Routine Inspection/Field Review
3 critical Show violations
-
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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CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
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CriticalFood handling10 pts
Unsafe or returned food wasn’t thrown out, or prepared food wasn’t date-marked.
Official wording (code 1100)
Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
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Unsatisfactory 15 points
Routine Inspection/Field Review
1 critical2 general Show violations
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
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Unsatisfactory 20 points
Routine Inspection/Field Review
3 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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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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CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
-
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Unsatisfactory 28 points
Routine Inspection/Field Review
3 critical1 general Show violations
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
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CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Unsatisfactory 18 points
Routine Inspection/Field Review
2 critical2 general Show violations
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
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
-
GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
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GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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Unsatisfactory 18 points
Routine Inspection/Field Review
1 critical3 general Show violations
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CriticalManagement & training5 pts
Not every food worker had a current Food Worker Card.
Official wording (code 0200)
Food Worker Cards current for all food workers; new food workers trained
-
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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GeneralFacility upkeep5 pts
Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
GeneralFood handling5 pts
Food wasn’t protected from contamination during delivery, prep, storage, or display.
Official wording (code 3300)
Potential food contamination prevented during delivery, preparation, storage, display
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 8 months ago. Always confirm with the official record.