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CAFFE UMBRIA

320 OCCIDENTAL AVE S, Seattle, WA 98104 · Restaurant (Seating 13-50)

Inspection summary

CAFFE UMBRIA has been inspected 38 times by Public Health – Seattle & King County since February 16, 2006. The most recent inspection, on March 12, 2025, found no infractions.

20 of 38 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 15 times across 13 separate inspections, most recently on July 6, 2023. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on April 12, 2018. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on January 20, 2012. For example: 0600 - Adequate handwashing facilities

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 25, 2006. For example: Toxic substances properly identified,...

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 20, 2012. For example: 3100 - Proper labeling, signage

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

38 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 3800 - Utensils, equipment, linens properly stored, used, handled
      • BLUE
  3. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used ...
      • RED
  7. Consultation/Education - Field

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  9. Return Inspection

    0 infractions

  10. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  11. Consultation/Education - Field

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    6 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3900 - Single use and single service articles properly...
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  30. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    3 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Toxic substances properly identified,...
      • RED
  38. Routine Inspection/Field Review

    3 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Single use and single service articles properly...
      • BLUE
    • Toxic substances properly identified,...
      • RED

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