Skip to content
Loading map…

VARLAMOS PIZZERIA

3617 NE 45TH ST, Seattle, WA 98105 · Restaurant (Seating 51-150)

Inspection summary

VARLAMOS PIZZERIA has been inspected 44 times by Public Health – Seattle & King County since January 23, 2006. The most recent inspection, on September 3, 2025, recorded 1 infraction.

18 of 44 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 21 times across 16 separate inspections, most recently on September 3, 2025. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 13 times across 11 separate inspections, most recently on October 17, 2023. For example: 3000 - Proper thawing methods used

  • 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 8 times across 7 separate inspections, most recently on July 10, 2013. For example: 0600 - Adequate handwashing facilities

  • 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 3 times across 3 separate inspections, most recently on April 10, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 10, 2024. For example: 3200 - Insects, rodents, animals not present; entrance controlled

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.

44 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
  2. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
  3. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  4. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  8. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  15. Routine Inspection/Field Review

    1 infraction

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  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

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  23. Routine Inspection/Field Review

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    3 infractions

    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored
      • BLUE
  29. Routine Inspection/Field Review

    1 infraction

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  32. Routine Inspection/Field Review

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  36. Routine Inspection/Field Review

    4 infractions

    • Employee cleanliness and hygiene
      • BLUE
    • Food and non-food surfaces properly used and...
      • BLUE
    • In-use utensils properly stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
    • Adequate handwashing facilities
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    1 infraction

    • Raw meats below and away from RTE food
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    1 infraction

    • Adequate equipment for temperature control
      • BLUE
  44. Routine Inspection/Field Review

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE

Nearby inspected facilities

Own this business? Add a badge to your website