99 RANCH MARKET

18230 E VALLEY HWY, KENT, WA 98032 · Restaurant (Seating 13-50)

48 inspections

1. Routine Inspection/Field ReviewNov 19, 2025

   0 infractions

2. Routine Inspection/Field ReviewNov 19, 2025

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 1000 - Food in good condition, safe and unadulterated; approved additives
     • RED
3. Routine Inspection/Field ReviewMar 19, 2025

   3 infractions

   • 3100 - Food properly labeled; proper date marking
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 0600 - Adequate handwashing facilities
     • RED
4. Routine Inspection/Field ReviewAug 26, 2024

   2 infractions

   • 3100 - Food properly labeled; proper date marking
     • BLUE
   • 4400 - Plumbing properly sized, installed,...
     • BLUE
5. Routine Inspection/Field ReviewFeb 13, 2024

   1 infraction

   • 4800 - Physical facilities properly installed,...
     • BLUE
6. Routine Inspection/Field ReviewSep 25, 2023

   2 infractions

   • 3100 - Food properly labeled; proper date marking
     • BLUE
   • 1600 - Proper cooling procedure
     • RED
7. Routine Inspection/Field ReviewMay 16, 2023

   3 infractions

   • 4800 - Physical facilities properly installed,...
     • BLUE
   • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
     • RED
   • 1900 - No room temperature storage; proper use of time as a control
     • RED
8. Routine Inspection/Field ReviewDec 27, 2022

   3 infractions

   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 4800 - Physical facilities properly installed,...
     • BLUE
9. Routine Inspection/Field ReviewAug 1, 2022

   1 infraction

   • 4800 - Physical facilities properly installed,...
     • BLUE
10. Return InspectionMay 10, 2021

    0 infractions

11. Routine Inspection/Field ReviewApr 21, 2021

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
12. Return InspectionAug 20, 2019

    0 infractions

13. Routine Inspection/Field ReviewAug 6, 2019

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
14. Consultation/Education - FieldMar 23, 2018

    0 infractions

15. Consultation/Education - FieldFeb 23, 2018

    0 infractions

16. Routine Inspection/Field ReviewNov 29, 2017

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
17. Consultation/Education - FieldJul 10, 2017

    0 infractions

18. Routine Inspection/Field ReviewNov 2, 2016

    0 infractions

19. Routine Inspection/Field ReviewJan 29, 2016

    0 infractions

20. Consultation/Education - FieldAug 3, 2015

    0 infractions

21. Routine Inspection/Field ReviewApr 21, 2015

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
22. Routine Inspection/Field ReviewSep 16, 2014

    2 infractions

    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
23. Routine Inspection/Field ReviewApr 3, 2014

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
24. Consultation/Education - FieldJan 16, 2014

    0 infractions

25. Routine Inspection/Field ReviewSep 17, 2013

    3 infractions

    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
26. Routine Inspection/Field ReviewJun 6, 2013

    3 infractions

    • 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
27. Routine Inspection/Field ReviewNov 2, 2012

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
28. Return InspectionJun 21, 2012

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
29. Consultation/Education - FieldMay 16, 2012

    0 infractions

30. Routine Inspection/Field ReviewMar 1, 2012

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
31. Consultation/Education - FieldSep 7, 2011

    0 infractions

32. Routine Inspection/Field ReviewMar 23, 2011

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
33. Return InspectionNov 29, 2010

    0 infractions

34. Routine Inspection/Field ReviewNov 11, 2010

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
35. Return InspectionApr 16, 2010

    0 infractions

36. Return InspectionMar 30, 2010

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
37. Routine Inspection/Field ReviewMar 18, 2010

    9 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
38. Consultation/Education - FieldSep 21, 2009

    0 infractions

39. Routine Inspection/Field ReviewApr 7, 2009

    0 infractions

40. Routine Inspection/Field ReviewDec 15, 2008

    0 infractions

41. Consultation/Education - FieldMay 19, 2008

    0 infractions

42. Routine Inspection/Field ReviewFeb 8, 2008

    0 infractions

43. Routine Inspection/Field ReviewOct 12, 2007

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
44. Consultation/Education - FieldMay 17, 2007

    0 infractions

45. Routine Inspection/Field ReviewJan 2, 2007

    2 infractions

    • Proper cooling procedure
      • RED
    • Accurate thermometer provided and used ...
      • RED
46. Routine Inspection/Field ReviewSep 21, 2006

    3 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper handling of pooled eggs
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
47. Consultation/Education - FieldMay 30, 2006

    0 infractions

48. Routine Inspection/Field ReviewJan 10, 2006

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Hands washed as required
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED