What is T-swirl Crepe's health inspection score?

T-swirl Crepe has a SafeDine safety score of 79 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was T-swirl Crepe last inspected?

T-swirl Crepe was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does T-swirl Crepe have?

T-swirl Crepe has 10 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is T-swirl Crepe safe to eat at?

T-swirl Crepe has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does T-swirl Crepe serve?

T-swirl Crepe serves Sandwiches cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

T-swirl Crepe

Name: T-swirl Crepe
Address: 2 MOTT STREET, Manhattan, 10013
Rating: 79

2 MOTT STREET, Manhattan

Last Inspected: 3/3/2026

▲Improving

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0Good

Sandwiches•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 67% of sandwiches restaurants

Stable

2 inspections

Last: Mar 3, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2 MOTT STREET, Manhattan, NY 10013

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Mar 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High4 Med

5 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Intermediate (4)

−20 pts

10FNon-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.−5
10BAnti-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.−5
10AToilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.−5
28-05Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away−5

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

2 High3 Med

5 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

03AFood, 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.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (3)

−15 pts

28-05Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away−5
10FNon-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.−5
10AToilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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