What is Babii Doll Llc's health inspection score?

Babii Doll Llc has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Babii Doll Llc last inspected?

Babii Doll Llc was last inspected on May 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Babii Doll Llc have?

Babii Doll Llc has 14 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Babii Doll Llc safe to eat at?

Babii Doll Llc has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Babii Doll Llc

Name: Babii Doll Llc
Address: 1221 LAKE ST W, Minneapolis, 55408
Rating: 0

1221 LAKE ST W, Minneapolis

Last Inspected: 5/12/2026

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0Poor

Estimated Score

South Uptown

Unknown

1 inspection

Last: May 12, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-210

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1221 LAKE ST W, Minneapolis, FL 55408

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Inspection History

1 record on file

1 Routine

May 26

Routine InspectionLatest

14 High

14 total14 risk factors

0/100inspection score

−140 pts

High Priority (14)

−140 pts

MN Rule 4626.0040CKeep a log to record employee illness symptoms. Have it available upon request.Risk Factor−10
MN Rule 4626.0395A2Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.Risk Factor−10
MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.Risk Factor−10
MN Rule 4626.1110ABKeep handwashing sinks accessible at all times. Make sure they are only used for handwashing.Risk Factor−10
MN Rule 4626.1440Have hand soap at all handwashing sinks.Risk Factor−10
MN Rule 4626.1445Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying deviceRisk Factor−10
MN Rule 4626.0380ABCThaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking processRisk Factor−10
MN Rule 4626.0442AUse a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.Risk Factor−10
MN Rule 4626.0235A(1)Separate raw animal foods from ready-to-eat foods.Risk Factor−10
MN Rule 4626.0300AStore all food: • In a clean, dry location • At least 6 inches above the floorRisk Factor−10
MN Rule 4626.0495Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.Risk Factor−10
MCO 204.30AProvide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.Risk Factor−10
MN Rule 4626.0220CMaintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.Risk Factor−10
MN Rule 4626.0415DThe business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.Risk Factor−10

Base deductions−140 pts

Risk factor bonus (14× +5)−70 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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