Follow-Up
Jul 10, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 10, 2026 · Original Source
Restaurant · Minneapolis, MN
Babii Doll LLC
1221 Lake St W
Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsFollow-Up
Jun 26, 2026
Complete
Official score: 90 · Understand this area’s scale
4 recorded violations
minorCode MN Rule 4626.0380ABCFood temperature
Official wording
Thaw 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 process
Inspector’s notes
Multiple cases of frozen raw shrimp were thawing on the countertop of the three-compartment sink. The product was moved to the sink with running cold water during the inspection. Ensure that TCS foods are thawing in one of the approved ways.
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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw shrimp was storing above cooked sausage in the walk-in cooler. Ensure that all raw animal foods are storing in a way that prevents cross contamination with ready to eat foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Cooked garlic butter from the previous day was still actively cooling in the walk-in cooler. Informed the operator to discard this product and reviewed effective cooling methods. Ensure that all TCS foods are cooled within the time and temperature parameters as stated above.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Cooked garlic butter was ineffectively cooling filled over a foot in fill depth. Reviewed effective cooling methods with the operator. When cooling without the help of ice ensure that foods are not filled beyond 2 inches of fill depth and remain uncovered.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Jun 26, 2026 · Original Source
Follow-Up
May 26, 2026
Complete
Official score: 82 · Understand this area’s scale
7 recorded violations
minorCode MN Rule 4626.0380ABCFood temperature
Official wording
Thaw 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 process
Inspector’s notes
Raw oysters were thawing in the prep sink with running water; however, the oysters were already up to 63 degrees F. Ensure that when foods are thawing, they are not allowed to increase in temperature above 41 degrees F. Ice was added to the water to immediately shock the oysters. Product can be moved to refrigeration once thawing is complete.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0442AFood temperature
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Raw oysters are served on both the full and happy hour menus without a consumer advisory. Provide a complete consumer advisory with a disclosure on both menus. Fact sheet provided with the 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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Cooked sausage is stored directly under raw foods in the walk-in cooler. Sausage was moved during the inspection. Ensure that all cooked foods, produce, and other ready to eat foods are not stored in a way that they can become contaminated by raw animal foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationmajorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain 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.
Inspector’s notes
Shellstock tags were being kept; however, they were not stored in chronological order, the date of last sold is not included on the tag, and the tags are not staying with the oysters until that batch is sold. Ensure shellstock tags remain with the product until sold, the date of last sale is recorded on the tag, and they are maintained in chronological order.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
The garlic butter sauce was still cooling from the day before in the walk-in cooler. Ensure that TCS foods are cooling within the time and temperature parameters above.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Large batches of deeply filled cooked garlic butter were cooling ineffectively in the walk-in cooler. If cooling TCS foods without the help of ice, ensure the foods are not filled above 2 inches and remain uncovered until completely cooled.
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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Garlic butter was held at 93 degrees F. in a hot holding unit. The unit was turned up during the inspection. Ensure that all hot TCS foods are holding at or above 135 degrees F.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, May 26, 2026 · Original Source
Routine
May 12, 2026
Complete
Official score: 76 · Understand this area’s scale
14 recorded violations
criticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on-site. Recording requirements were reviewed during the inspection and a sample log is being provided with the report. Ensure an employee illness log is maintained on-site, used properly, and all persons in charge know how to find and use it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Hotel pan of cooked potatoes storing on the counter. Potatoes were moved to the cooler. Multiple stock pots of garlic butter were storing at room temperature. Some were reheated for hot holding and others were moved to a cooler. Multiple flats of raw eggs were storing at room temperature. Eggs were moved to a cooler. Ensure all TCS foods are either held cold (at or below 41 degrees), hot (at or above 135 degrees F), or in small portions managed by time.
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.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Food thermometer was not working. Provide a working thermometer and use it to ensure food temperatures are safe.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Hand sink in the bar area had a sani bucket in the basin and case of product in front of it. Ensure that all hand sinks remain easy to access so use is encouraged.
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.
More about handwashing problemsmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Hand sink in the bar was missing a supply of soap. Ensure that all hand sinks have a supply of soap near them.
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.
More about handwashing problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
Keep 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 device
Inspector’s notes
The hand sink near the bar and the hand sink in one of the bathrooms was missing a supply of paper towels near them. Ensure that all hand sinks have a supply of paper towels near them.
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.
More about handwashing problemsminorCode MN Rule 4626.0380ABCFood temperature
Official wording
Thaw 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 process
Inspector’s notes
Frozen oysters thawing in standing water on the counter. Discontinue this process and ensure that all frozen TCS foods are thawed by one of the above methods.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0442AFood temperature
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Raw oysters are served on both the full and happy hour menus without a consumer advisory. Provide a complete consumer advisory with a disclosure on both menus. Fact sheet provided with the 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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Multiple examples in the walk-in cooler of raw meats storing above produce and other ready to eat foods. Re-organize the cooler to ensure that raw animal foods are stored in a way that prevents contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Case of portioned sauces storing on the floor up front. Ensure that all foods are stored at least 6 inches off the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-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.
Inspector’s notes
Packaging tape still on one of the shelves in the kitchen. Remove the tape. Many shelves are lined with cloth towels. Discontinue lining shelves with materials that are absorbent.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Takeout containers were mostly Styrofoam and other lined paper containers that are not recyclable. Discontinue procuring these takeout materials. Replace with approved takeout packaging. Fact sheet provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain 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.
Inspector’s notes
No shellstock tag record keeping process is being maintained on-site. Remove the oyster tags from the box, record the date of last sale, and keep these tags for at least 90 days after sold. Fact sheet provided with the report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode MN Rule 4626.0415DFood temperature
Official wording
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Facility is canning a sauce of their oysters that is available for sale. Discontinue canning without an approved HACCP plan. Change to a different packaging, date mark, and do not hold for beyond 7 days if you'd lie to continue selling this product.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, May 12, 2026 · Original Source