General Food Services · King County, WA

Tutta Bella Neapolitan Pizzeria

Name: Tutta Bella Neapolitan Pizzeria
Address: 4918 Rainier Ave S, King County, WA

4918 Rainier Ave S

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Satisfactory

Get the next inspection, free.

We'll email you when Tutta Bella Neapolitan 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.

The full inspection history

7 inspections

Return Inspection

Jul 1, 2026

Satisfactory

Official score: 8 · Understand this area’s scale

2 recorded violations

minorCode 3900Equipment and utensils

Official wording

Single-use and single-service articles properly stored, used

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4200Cleaning and sanitizing

Official wording

Food-contact surfaces maintained, cleaned, sanitized

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

Official record from Public Health – Seattle & King County, Jul 1, 2026 · Original Source

Routine Inspection/Field Review

Jun 16, 2026

Unsatisfactory

Official score: 43 · Understand this area’s scale

4 recorded violations

minorCode 4200Cleaning and sanitizing

Official wording

Food-contact surfaces maintained, cleaned, sanitized

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

minorCode 3900Equipment and utensils

Official wording

Single-use and single-service articles properly stored, used

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode 0300Other

Official wording

Proper ill worker and conditional employee practices; no ill workers present; proper reporting of illness

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 0600Handwashing

Official wording

Adequate handwashing facilities

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Oct 29, 2025

Satisfactory

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, 2025 · Original Source

Routine Inspection/Field Review

May 15, 2025

Satisfactory

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, May 15, 2025 · Original Source

Routine Inspection/Field Review

Aug 15, 2024

Satisfactory

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, Aug 15, 2024 · Original Source

Routine Inspection/Field Review

Mar 28, 2024

Unsatisfactory

Official score: 30 · Understand this area’s scale

2 recorded violations

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 1600Food temperature

Official wording

Proper cooling procedure

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, Mar 28, 2024 · Original Source

Routine Inspection/Field Review