SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was 7-Eleven #14139 last inspected?
The most recent inspection on record was on Jul 2, 2026. The result listed by Marin County Environmental Health Services was “Only Minor Violation(s) Found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 24, 2024 to Jul 2, 2026.
Has 7-Eleven #14139 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 24, 2024.
The Full Inspection History
4 inspections
Routine
Jul 2, 2026
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Hot holding unit holding chicken wings at 132 F. Potentially hazardous foods must be hot held at 135 F or above. Increased temp of unit.
Inspector’s Notes
Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Jul 2, 2026 · Original Source
Routine
Nov 14, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.2Handwashing
Official Wording
Front hand sink lacks a paper towel dispenser. Hand sinks must have mounted paper towel dispensers. Install or repair dispenser.
Inspector’s Notes
Green Placard Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Nov 14, 2025 · Original Source
Routine
Sep 26, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113953.2Handwashing
Official Wording
No paper towels inside of dispenser in restroom. No paper towel dispenser observed near front hand sink behind register. Ensure paper towels are provided inside of permanently installed dispensers at all times. Refill dispenser in restroom and provide a permanent dispenser near hand sink behind register.
Inspector’s Notes
Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Sep 26, 2024 · Original Source
Routine
Jan 24, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed whole milk at 51F in milk dispenser. Cold hold potentially hazardous food at 41F or below. Person in charge stated that they do not use the milk dispenser. Remove dispenser from facility as it is not clear to customers that this milk should not be used. Comply in 30 days.
Inspector’s Notes
Green placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.