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PIONEER GRILL@VARAMINI COMMISSARY

904 OCCIDENTAL AVE S, SEATTLE, WA 98134 · Restaurant (Mobile Food Unit)

Inspection summary

PIONEER GRILL@VARAMINI COMMISSARY has been inspected 94 times by Public Health – Seattle & King County since January 14, 2006. The most recent inspection, on April 29, 2025, found no infractions.

54 of 94 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 23 times across 17 separate inspections, most recently on September 20, 2023. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

  • 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 21 times across 19 separate inspections, most recently on February 3, 2025. For example: 0600 - Adequate handwashing facilities

  • 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 14 times across 14 separate inspections, most recently on September 5, 2012. For example: 3400 - Wiping cloths properly used, stored

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on August 25, 2007. For example: Potential food contamination prevented during ...

  • 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 4 times across 4 separate inspections, most recently on April 18, 2009. For example: 0700 - Food obtained from approved source

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.

94 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  6. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0400 - Hands washed as required
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Return Inspection

    0 infractions

  20. Return Inspection

    0 infractions

  21. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
  22. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0400 - Hands washed as required
      • RED
  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

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

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  32. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Return Inspection

    0 infractions

  38. Return Inspection

    0 infractions

  39. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  40. Return Inspection

    1 infraction

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

    5 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  42. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  43. Routine Inspection/Field Review

    5 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  44. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    0 infractions

  47. Routine Inspection/Field Review

    0 infractions

  48. Routine Inspection/Field Review

    0 infractions

  49. Routine Inspection/Field Review

    0 infractions

  50. Routine Inspection/Field Review

    0 infractions

  51. Routine Inspection/Field Review

    0 infractions

  52. Routine Inspection/Field Review

    0 infractions

  53. Routine Inspection/Field Review

    0 infractions

  54. Routine Inspection/Field Review

    0 infractions

  55. Routine Inspection/Field Review

    0 infractions

  56. Routine Inspection/Field Review

    0 infractions

  57. Routine Inspection/Field Review

    0 infractions

  58. Routine Inspection/Field Review

    0 infractions

  59. Routine Inspection/Field Review

    0 infractions

  60. Routine Inspection/Field Review

    0 infractions

  61. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0700 - Food obtained from approved source
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  62. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0700 - Food obtained from approved source
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
  63. Routine Inspection/Field Review

    1 infraction

    • 0700 - Food obtained from approved source
      • RED
  64. Routine Inspection/Field Review

    1 infraction

    • 0700 - Food obtained from approved source
      • RED
  65. Consultation/Education - Field

    0 infractions

  66. Consultation/Education - Field

    0 infractions

  67. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  68. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  69. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  70. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
  71. Routine Inspection/Field Review

    5 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
    • Compliance with risk control plans, variances,...
      • RED
  72. Routine Inspection/Field Review

    5 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Adequate handwashing facilities
      • RED
    • Compliance with risk control plans, variances,...
      • RED
  73. Routine Inspection/Field Review

    0 infractions

  74. Routine Inspection/Field Review

    0 infractions

  75. Routine Inspection/Field Review

    0 infractions

  76. Routine Inspection/Field Review

    0 infractions

  77. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  78. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  79. Routine Inspection/Field Review

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  80. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  81. Routine Inspection/Field Review

    0 infractions

  82. Routine Inspection/Field Review

    0 infractions

  83. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Compliance with risk control plans, variances,...
      • RED
    • Adequate handwashing facilities
      • RED
  84. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Compliance with risk control plans, variances,...
      • RED
    • Adequate handwashing facilities
      • RED
  85. Routine Inspection/Field Review

    8 infractions

    • Proper thawing methods used
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Compliance with risk control plans, variances,...
      • RED
    • Food Worker Cards current for all food...
      • RED
  86. Routine Inspection/Field Review

    8 infractions

    • Proper thawing methods used
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Compliance with risk control plans, variances,...
      • RED
    • Food Worker Cards current for all food...
      • RED
  87. Routine Inspection/Field Review

    0 infractions

  88. Routine Inspection/Field Review

    0 infractions

  89. Consultation/Education - Field

    0 infractions

  90. Consultation/Education - Field

    0 infractions

  91. Routine Inspection/Field Review

    5 infractions

    • Proper thawing methods used
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  92. Routine Inspection/Field Review

    5 infractions

    • Proper thawing methods used
      • BLUE
    • Non-food contact surfaces maintained and clean
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  93. Routine Inspection/Field Review

    4 infractions

    • Food and non-food surfaces properly used and...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
  94. Routine Inspection/Field Review

    4 infractions

    • Food and non-food surfaces properly used and...
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE

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