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99 RANCH MARKET

19100 HARBORGATE WAY, TORRANCE, CA 90501 · RESTAURANT (0-30) SEATS MODERATE RISK

Official record from Los Angeles County →

Inspection summary

99 RANCH MARKET has been inspected 10 times by Los Angeles County Department of Public Health, Environmental Health Division since February 20, 2024. The most recent inspection, on September 10, 2026, recorded 4 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

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 7 times across 4 separate inspections, most recently on May 15, 2026. For example: PROPER COOLING METHODS

  • 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 5 times across 5 separate inspections, most recently on May 15, 2026. For example: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING

  • 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 5 times across 5 separate inspections, most recently on February 3, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

  • 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 September 10, 2026. For example: WIPING CLOTHS: PROPERLY USED AND STORED

  • 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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, 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.

10 inspections

  1. ROUTINE INSPECTION

    4 infractions

    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F122: HOT AND COLD WATER AVAILABLE
      • 2 points
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
  2. ROUTINE INSPECTION

    2 infractions

    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
  3. ROUTINE INSPECTION

    7 infractions

    • F109: TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • 4 points
    • F110: PROPER COOLING METHODS
      • 4 points
    • F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
    • F153: MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
  4. ROUTINE INSPECTION

    3 infractions

    • F135: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT
      • 1 point
    • F122: HOT AND COLD WATER AVAILABLE
      • 2 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
  5. ROUTINE INSPECTION

    5 infractions

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
  6. ROUTINE INSPECTION

    4 infractions

    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F008: # 08. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • 4 points
  7. ROUTINE INSPECTION

    1 infraction

    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
  8. ROUTINE INSPECTION

    6 infractions

    • F058: # 19. CONSUMER ADVISORY PROVIDED FOR RAW OR UNDERCOOKED FOODS
      • 2 points
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
  9. ROUTINE INSPECTION

    8 infractions

    • F008: # 08. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • 4 points
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F054: # 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
  10. ROUTINE INSPECTION

    3 infractions

    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD

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