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T-Swirl Crepe

23 Saint Marks Place, Manhattan, NY 10003
American
Last inspected: Jul 21, 2025
61
Score
Medium Risk NYC Grade: Pending

T-Swirl Crepe has been inspected five times since 2022. On Jul 21, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Violation counts have held steady across recent visits, with around four violations found each time.

When inspectors have written things up, food contact surface not properly washed has been the most frequent reason, cited three times.

By comparison, the average Manhattan facility scores 77, putting T-Swirl Crepe on the weaker side. Nothing in the record is alarming, but there's room to improve.

5
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 21, 2025
Cycle Inspection / Re-inspection
3 critical violations. 1 minor violation.
View 4 violations
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
61
May 28, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 1 minor violation.
View 6 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
16-03
45
Mar 13, 2024
Cycle Inspection / Re-inspection
2 critical violations.
View 2 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
74
May 15, 2023
Cycle Inspection / Initial Inspection
2 critical violations. 3 minor violations.
View 5 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
19-06
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
64
Nov 16, 2022
Cycle Inspection / Re-inspection
2 minor violations.
View 2 violations
Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. garbage receptacle and cover not cleaned after emptying and prior to reuse. garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
08B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
90

Frequently Asked Questions

When was T-Swirl Crepe last inspected?

The most recent health inspection at T-Swirl Crepe on file is from Jul 21, 2025. The public record contains five inspections in total.

What is the most common violation at T-Swirl Crepe?

Across the inspection record, food contact surface not properly washed has been cited three times, more than any other issue at T-Swirl Crepe.

How does T-Swirl Crepe compare to other restaurants in Manhattan?

T-Swirl Crepe most recently scored 61 out of 100, which is lower than the Manhattan average of 77.

Has T-Swirl Crepe's inspection record improved over time?

Results have been roughly steady. Recent inspections at T-Swirl Crepe have produced about the same number of violations as earlier ones, holding around four per visit.

What does a medium risk rating mean?

A medium risk rating at T-Swirl Crepe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is T-Swirl Crepe inspected?

Based on the inspection history on file, T-Swirl Crepe is inspected around two times per year on average.

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Chahalo
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Score: 45 — High Risk
The Mountain House
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Score: 74 — Medium Risk
Bake Culture
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Score: 82 — Low Risk
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