New York City, NY - A routine inspection at T-Swirl Crepe on 07/21/2025 resulted in citations for health code violations.
The establishment operates from 23 Saint Marks Place in East Village, a busy area of New York City known for its dining scene.
Advertisement
According to inspection records: "10f. 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." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Local regulatory authorities have ordered that T-Swirl Crepe swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
📋 Complete Inspection Data
| NTA | MN22 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Latitude | 40.729003862678 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 003800 |
| Council District | 02 |
| BBL | 1004640048 |
| INSPECTION DATE | 07/21/2025 |
| CAMIS | 50106844 |
| STREET | SAINT MARKS PLACE |
| Longitude | -73.988620258477 |
| Community Board | 103 |
| DBA | T-SWIRL CREPE |
| BIN | 1006754 |
| GRADE DATE | 07/21/2025 |
| SCORE | 17 |
| ZIPCODE | 10003 |
| PHONE | 2126140200 |
| GRADE | Z |
| BUILDING | 23 |
| CUISINE DESCRIPTION | Sandwiches |
| VIOLATION CODES | 10F; 06C; 06F; 06D |
| ALL VIOLATIONS | 10F: 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. || 06C: 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 21, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10F: 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. | 06C: 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.