At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about 7-Eleven #14128b?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a loose faucet at the front hand sink. Observed a broken handle on the inside of the walk-in door. Equipment must be kept in good repair. Repair the faucet and the handle. CHSC 114175How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For 7-Eleven #14128b's team
Is this your place?
Welcome, 7-Eleven #14128b. We'll walk through this together, one item at a time. To log the fixes, claim 7-Eleven #14128b first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim 7-Eleven #14128bWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed a loose faucet at the front hand sink. Observed a broken handle on the inside of the walk-in door. Equipment must be kept in good repair. Repair the faucet and the handle.The county found: “Observed a loose faucet at the front hand sink. Observed a broken handle on the inside of the walk-in door. Equipment…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a loose faucet at the front hand sink. Observed a broken handle on the inside of the walk-in door. Equipment must be kept in good repair. Repair the faucet and the handle.
The department's words
CHSC 114175 Observed a loose faucet at the front hand sink. Observed a broken handle on the inside of the walk-in door. Equipment must be kept in good repair. Repair the faucet and the handle.
EarlierMar 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken wings measuring 119-125 degrees F in hot holding unit. Ensure potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. One pan of chicken wings (about 10-15 wings) voluntarily discarded by employee. Ensure unit is hot holding all foods at 135 degrees F or above.
The department's words
CHSC 113996 Observed chicken wings measuring 119-125 degrees F in hot holding unit. Ensure potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. One pan of chicken wings (about 10-15 wings) voluntarily discarded by employee. Ensure unit is hot holding all foods at 135 degrees F or above.
EarlierApr 12, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured hot dogs at 125 - 129 degrees F. Measured Buffalo Rollers at 12g degrees F all food hot held is required to be held at 135 degrees F prior to service
The department's words
CHSC 113996 Measured hot dogs at 125 - 129 degrees F. Measured Buffalo Rollers at 12g degrees F all food hot held is required to be held at 135 degrees F prior to service
EarlierDec 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed coffee pot stored in handwashing sink located next to 3 compartment sink. Maintain empty. Observed paper towels stored outside of dispenser in restroom. Maintain paper towels in permanently mounted dispenser.
The department's words
CHSC 113953.2 Observed coffee pot stored in handwashing sink located next to 3 compartment sink. Maintain empty. Observed paper towels stored outside of dispenser in restroom. Maintain paper towels in permanently mounted dispenser.
EarlierJun 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Employees onsite lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierOct 4, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
EarlierDec 21, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Condiment fridge is holding at 48F. All food items are between 48F-50F. All items were discarded. Unit needs to be repaired to maintain less that 41F.
The department's words
CHSC 113996 Condiment fridge is holding at 48F. All food items are between 48F-50F. All items were discarded. Unit needs to be repaired to maintain less that 41F.
Corrected during the inspection
EarlierMay 23, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 28, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken wings at 125-130F and pizza at 118-125F hot holding in hot hold display case. Ensure all potentially hazardous foods hot hold at 135F or higher. Wings and pizza discarded.
The department's words
CHSC 113996 Observed chicken wings at 125-130F and pizza at 118-125F hot holding in hot hold display case. Ensure all potentially hazardous foods hot hold at 135F or higher. Wings and pizza discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
1. No paper towels at front hand sink. 2. No paper towels and hand sink blocked with chemicals stored in hand sink basin by 3 compartment sink. Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or hand sink or store anything in the sink basin. It must be available for hand washing. 2nd violation. Paper towels provided. Unblock hand sink in back and provide paper towels.
The department's words
CHSC 113953.2 1. No paper towels at front hand sink. 2. No paper towels and hand sink blocked with chemicals stored in hand sink basin by 3 compartment sink. Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or hand sink or store anything in the sink basin. It must be available for hand washing. 2nd violation. Paper towels provided. Unblock hand sink in back and provide paper towels.
EarlierSep 26, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No food managers certificate available for review. Please provide copy to [email]
The department's words
CHSC 113947.1 No food managers certificate available for review. Please provide copy to [email]
No soap or paper towels provided at hand sink in the back room. Ensure hand sinks are stocked with soap and paper towels at all times.
The department's words
CHSC 113953.2 No soap or paper towels provided at hand sink in the back room. Ensure hand sinks are stocked with soap and paper towels at all times.
Spray bottle labeled water with blue cleaner in it. Ensure to properly label all chemical containers. Discussed with PIC.
The department's words
CHSC 114254 Spray bottle labeled water with blue cleaner in it. Ensure to properly label all chemical containers. Discussed with PIC.
No open bucket of sanitizer solution provided. Ensure to have an open bucket of sanitizer solution during all hours of operation. (or spray bottle of sanitizer).
The department's words
CHSC 114185.1 No open bucket of sanitizer solution provided. Ensure to have an open bucket of sanitizer solution during all hours of operation. (or spray bottle of sanitizer).
EarlierOct 20, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No food handlers cards or a food manager's certificate available for review. Ensure all food workers have a valid food handlers card and the facility has a certified food manager.
The department's words
CHSC 113947.1 No food handlers cards or a food manager's certificate available for review. Ensure all food workers have a valid food handlers card and the facility has a certified food manager.
No paper towels at hand sink. Ensure hand sinks are stocked with paper towels at all times.
The department's words
CHSC 113953.2 No paper towels at hand sink. Ensure hand sinks are stocked with paper towels at all times.
No sanitizer set up upon arrival. Ensure to have sanitizer set up during all hours of operation.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have sanitizer set up during all hours of operation.
EarlierJul 8, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Handwash station water at 95 deg. F, increase to 100-108.
The department's words
CHSC 113953 Handwash station water at 95 deg. F, increase to 100-108.
Cut melon in fruit area at 45 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Cut melon in fruit area at 45 deg. F, reduce to 41 or less.
Manual warewash sanitizer level at 100 ppm, increase to 200 ppm, use test strips to check.
The department's words
CHSC 114099.6 Manual warewash sanitizer level at 100 ppm, increase to 200 ppm, use test strips to check.
Clean out floor sink beneath warewash area.
The department's words
CHSC 114115.c Clean out floor sink beneath warewash area.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of 7-Eleven #14128b, you can:
Learn how these get fixed
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Let 7-Eleven #14128b know
Ask for the manager. 7-Eleven #14128b can only fix what it knows about.
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run 7-Eleven #14128b?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10030.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.