Maharashtra’s Food and Drug Administration (FDA) has suspended the licences or registrations of four food businesses in Mumbai after inspections reportedly uncovered serious hygiene and food-safety lapses, including cockroach and pest infestations, excessive use of artificial colours and monosodium glutamate (MSG), and repeatedly reused, darkened and highly oxidised cooking oil.
The action was taken against Akshay Caterers at the Garware Institute of Career Development, Craftpac Hospitality Pvt Ltd at Jio World Drive in Bandra East, Marion Hotel and Restaurant on Gokhale Road in Dadar West, and Bhagwati Stores at Radhika Residency in Tilak Nagar, Chembur.
In a separate enforcement action in Akola, the FDA seized more than 7,000 kg of refined soybean oil worth around Rs 11.8 lakh from two firms over suspected adulteration and other irregularities. The department has said inspections will continue across Maharashtra and warned that businesses failing to meet food-safety requirements could face strict action.
Cockroaches Found
According to the FDA, inspectors found active infestations of cockroaches and other pests in different sections of the kitchens and food-storage areas at the four Mumbai establishments. Officials also found cooking oil that had reportedly been reused repeatedly and had become darkened and highly oxidised. The inspections flagged the use of excessive quantities of artificial food colours and MSG as well.
Other reported concerns included poor food-storage practices and unhygienic kitchen conditions. Cooked rice was reportedly kept uncovered near damp, mould-affected walls, while cooking vessels, knives and other kitchen equipment were covered with accumulated grease, dust and organic dirt. The premises also reportedly had drainage problems, including stagnant wastewater, algae, sludge and foul odours. The FDA further raised concerns over inadequate segregation between vegetarian and non-vegetarian food preparation areas, which could increase the risk of cross-contamination.
Oil Under Scrutiny
The action also puts the spotlight on an issue consumers may not always notice when eating outside: the condition of cooking oil. Repeatedly heating and reusing edible oil can cause it to deteriorate, with changes such as darkening, increased thickness, an unusual smell or excessive smoking potentially indicating that the oil has degraded. This should not, however, be confused with an unopened packaged oil simply crossing its best-before or expiry date.
Consumers buying packaged edible oil should check the label, date, seal and storage conditions, while those eating out can remain alert to unusual smells, tastes or visibly poor food-handling practices. In Akola, the FDA separately seized 3,428.4 kg of refined soybean oil valued at Rs 6.21 lakh from Prabhudayal Laxminarayan and 3,598.4 kg worth Rs 5.61 lakh from Bharatkumar and Brothers. The combined seizure amounted to 7,026.8 kg, valued at approximately Rs 11.83 lakh.
The FDA said the firms were licensed for repacking oil but were found selling it loose, with officials also citing other regulatory irregularities. The action was based on suspected adulteration and compliance concerns; it should not be described as a final finding that the entire seized quantity was conclusively adulterated.
The Logical Indian’s Perspective
Food safety begins long before a meal reaches a consumer’s plate. While restaurants, caterers and food businesses have a responsibility to maintain clean kitchens, safe storage and compliant food-handling practices, regulators also have an important role in ensuring that violations are detected and addressed consistently.
The FDA’s findings in Mumbai are a reminder that problems such as pest infestations, poor sanitation and repeatedly reused cooking oil can remain invisible to customers unless inspections or effective monitoring bring them to light. Consumers, meanwhile, can make more informed choices by checking packaged-food labels and dates, avoiding visibly unhygienic establishments and reporting suspected food-safety violations to the authorities. Strong enforcement need not be about punishment alone; it should also encourage businesses to improve their standards and build greater trust with the people they serve. How much attention do you pay to kitchen hygiene and food-handling practices when deciding where to eat?
