The Maharashtra Food and Drug Administration (FDA) has suspended the food business licence of Hotel Radha in Mumbai’s Malad West area following a shocking inspection on August 18. Officials uncovered a severe pest infestation, including live rats and cockroaches, alongside numerous critical hygiene and storage violations within the hotel’s kitchen.
Rats and Cockroaches Infest Hotel Kitchen
During the recent inspection, FDA officials reported spotting live rats entering the kitchen through an open and poorly maintained drainage system. Rats were also observed near the ceiling. Adding to the alarming findings, cockroaches were found on food preparation equipment, indicating a high risk of contamination for both surfaces and ingredients.
Egregious Hygiene and Storage Failures
The hygiene issues at Hotel Radha extended beyond pest infestation. Inspectors documented thick layers of oil and grease, dirty counters, and rusty utensils. A foul smell emanating from stagnant water further highlighted the lack of routine cleaning and maintenance. Furthermore, unsafe food storage practices were identified, including a toaster placed directly above an open dustbin and food items stored in areas exposed to dust and dirt.
FDA Takes Immediate Action
Acting under Section 32(3) of the Food Safety and Standards Act, 2006, the FDA promptly ordered an immediate halt to all food-related activities at Hotel Radha, including manufacturing, storage, sale, and distribution. This decisive action underscores the authority’s commitment to upholding public health standards.
Broader Crackdown on Food Safety in Maharashtra
The suspension of Hotel Radha’s licence is part of an intensified statewide initiative by the Maharashtra FDA to inspect hotels, restaurants, and other food establishments. Recent drives have led to the seizure of food products worth approximately ₹25 lakh and the suspension of five other food business licences, signaling a growing scrutiny of kitchen operations and food-handling practices across the state. These inspections serve as a crucial reminder that while customers often focus on ambience and menu, the unseen conditions of a kitchen are paramount to public safety.