T-Swirl Crepe
Last inspected: Mar 3, 2026
67
Score
Going back to 2023, T-Swirl Crepe has six inspections in the public record. T-Swirl Crepe was last inspected on Mar 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: results have stayed near five violations per visit.
The most common issue across all inspections has been non-food contact surface or equipment made of unacceptable material, showing up four times.
Compared to other Manhattan restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Cycle Inspection / Re-inspection
1 critical violation. 5 minor violations.
View 6 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
10A
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
Food adulterated or misbranded. adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
28-05
Food protection certificate not available for inspection
18-11
67
Oct 20, 2025
Cycle Inspection / Initial Inspection
2 critical violations. 3 minor violations.
View 5 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Food, prohibited, from unapproved or unknown source, home canned or home prepared. animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. reduced oxygen packaged (rop) fish not frozen before processing. rop food prepared on premises transported to another site.
03A
Food adulterated or misbranded. adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
28-05
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
10A
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
64
Mar 3, 2025
Cycle Inspection / Re-inspection
1 critical violation. 4 minor violations.
View 5 violations
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
Wash hands sign not posted near or above hand washing sink.
09E
Additional nutritional information statement not posted, or additional nutritional information not provided
16-06
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
16-04
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
70
Jan 2, 2025
Cycle Inspection / Initial Inspection
2 critical violations. 4 minor violations.
View 6 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
16-04
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
Additional nutritional information statement not posted, or additional nutritional information not provided
16-06
61
Aug 10, 2023
Pre-permit (Operational) / Re-inspection
2 critical violations. 1 minor violation.
View 3 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, 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
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
70
Jun 21, 2023
Pre-permit (Operational) / Initial Inspection
3 critical violations. 4 minor violations.
View 7 violations
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
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
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
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
52
Frequently Asked Questions
When was T-Swirl Crepe last inspected?
The most recent health inspection at T-Swirl Crepe on file is from Mar 3, 2026. The public record contains six inspections in total.
What is the most common violation at T-Swirl Crepe?
Across the inspection record, non-food contact surface or equipment made of unacceptable material has been cited four 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 67 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 five 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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