Sweet Cravings Churros & Crepes
Last inspected: Sep 22, 2025
90
Score
The health department has logged four inspections at Sweet Cravings Churros & Crepes, the earliest from 2024. Inspectors last stopped by on Sep 22, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly eight violations before.
“Using chemicals for sanitization” comes up most often, recorded three times in the inspection record.
The city-wide average is 88, putting Sweet Cravings Churros & Crepes squarely in typical territory. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 22, 2025
Routine Inspection (001)
2 minor violations.
View 2 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
90
Mar 3, 2025
Reinspection (002)
6 minor violations. 1 corrected on site.
View 6 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
74
Aug 18, 2024
Routine Inspection (001)
9 minor violations. 2 corrected on site.
View 9 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Hand wash procedure. food employees not cleaning their hands in a handwashing lavatory or approved automatic handwashing facility. employees may not clean their hands in a sinks used for food preparation or utensil or equipment washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
(corrected on site)
20-21.08(b)
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by using appropriate methods of pest control, such as trapping devices or other means of pest control as specified under section 20-21.27 of this code.\r\n
20-21.21(a)(03)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
General. at least 20 foot-candles (220 lux) of light not provided at a distance of 30 inches (75 mm) above the floor in areas used for hand-washing / utensil-washing / equipment and utensil storage / in toilet rooms.
20-21.24(a)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
(corrected on site)
20-26(c)
64
Jan 26, 2024
Reinspection (002)
6 minor violations.
View 6 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Cross contamination. except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: using separate equipment for each type of food; preparing each type of food at different times or in separate areas; and arranging each type of food in equipment so that cross contamination of one type with another is prevented.
20-21.02(b)(02)
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.
20-21.19(c)
General. at least 50 foot-candles (540 lux) of light not provided at a surface where a food employee may be working with food / with utensils / with equipment such as knives / slicers / grinders / saws where employee safety is a factor.
20-21.24(a)
74
Frequently Asked Questions
When was Sweet Cravings Churros & Crepes last inspected?
The most recent health inspection at Sweet Cravings Churros & Crepes on file is from Sep 22, 2025. The public record contains four inspections in total.
What is the most common violation at Sweet Cravings Churros & Crepes?
Across the inspection record, “using chemicals for sanitization” has been cited three times, more than any other issue at Sweet Cravings Churros & Crepes.
How does Sweet Cravings Churros & Crepes compare to other restaurants in Houston?
Sweet Cravings Churros & Crepes most recently scored 90 out of 100, which is about the same as the Houston average of 88.
Has Sweet Cravings Churros & Crepes' inspection record improved over time?
Yes. Recent inspections at Sweet Cravings Churros & Crepes have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sweet Cravings Churros & Crepes means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sweet Cravings Churros & Crepes inspected?
Based on the inspection history on file, Sweet Cravings Churros & Crepes is inspected around two times per year on average.
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