In a recent crackdown aimed at safeguarding public health, a special task force conducted surprise inspections of some of Secunderabad’s most frequented restaurants. The findings were alarming, with numerous violations of food safety standards discovered at Golden Dragon, Sarvi Restaurant, and Chillies Restaurant. The inspections, held on December 18, revealed expired food, unsanitary kitchens, and non-compliance with critical food handling regulations, shedding light on the prevalent hygiene lapses in Hyderabad’s restaurant industry.
At Golden Dragon Restaurant, located in Secunderabad’s Parklane, the inspection team uncovered multiple violations that compromised food safety. Among the most concerning discoveries were expired raw chicken and boneless meat, a lack of mandatory health records for employees, and the presence of synthetic food colours in dishes. The restaurant’s kitchen conditions were equally troubling, with slippery floors, clogged drains, and unhygienic refrigerators that lacked proper segregation of vegetarian and non-vegetarian items. These lapses have raised serious questions about the restaurant’s commitment to public health and food safety standards.
Sarvi Restaurant and Bakery, located on MG Road, also fell short in terms of hygiene and food safety compliance. Rusted containers used for preparing cakes, unlabelled food products, and unsanitary conditions in the kitchen were just the tip of the iceberg. The inspection revealed a lack of proper temperature control for stored items and unhygienic vegetable storage methods, highlighting systemic issues in the restaurant’s operations. Similarly, Chillies Restaurant in Begumpet was found to have critical issues such as a cockroach infestation, expired food, and a lack of basic hygiene measures like hair caps and gloves for food handlers.
These findings are not just a matter of regulatory compliance but also a public health crisis. Unsanitary kitchen environments and improper food handling practices not only endanger customers but also contribute to the broader issue of foodborne illnesses, which pose a significant burden on healthcare systems. The Telangana Food Safety Authority has warned that failure to adhere to hygiene standards will result in hefty fines—up to ₹2 lakh—and even temporary shutdowns, stressing the importance of maintaining food safety standards.
From a sustainability perspective, these hygiene failures also raise broader environmental concerns. Restaurants contribute significantly to food waste, and poor waste management practices—such as clogged drains and improper food disposal—directly affect local ecosystems. As Hyderabad grapples with rapid urban growth, ensuring the sustainability of its food service industry is critical not only for public health but also for the environment. By enforcing stricter regulations and promoting sustainable practices, the city can ensure safer, healthier, and more eco-friendly dining options for its residents.
In conclusion, these inspections underscore the urgent need for the food service industry to prioritise hygiene, safety, and sustainability. Public health should not be compromised for convenience or cost-cutting, and it is imperative for all stakeholders—restaurant owners, regulatory bodies, and consumers—to work together to ensure that dining establishments in Hyderabad meet the highest standards of food safety and environmental responsibility.
