The Pune Food and Drug Administration (FDA) has suspended the food business licences of Hotel Vaishali and Hotel Roopali on Fergusson Road after inspections found serious food-safety and hygiene violations, including unsafe food storage, inadequate kitchen arrangements and the risk of cross-contamination.
The action applies to both well-known restaurants until they correct the deficiencies and receive written permission from the FDA to resume operations. They have been barred from selling food, accepting parcel orders or providing home delivery during the suspension.
According to the inspection findings reported by Sakal – Pune, Hotel Vaishali scored 58 out of 98 during the assessment and was classified as an establishment that was not complying with food-safety rules. The FDA had inspected the restaurant in June 2026 as well and issued a notice for improvements, but serious deficiencies were found to have continued.
At Vaishali, inspectors found that a freezer used to store raw material had been placed next to the women’s washroom because of limited kitchen space. The griddle used to prepare dosas and uttappas was located beside the men’s washroom, while washed utensils were kept on a table in front of a washroom. Boiled potatoes, cooked rice and other prepared food were reportedly stored in an open corridor.
The inspection also found that the preparation of idli and dosa batter was taking place in an unsafe area. Raw cut vegetables were placed above prepared food, creating a risk of contamination. The kitchen did not have insect-proof doors, and records relating to food temperatures and an updated drinking-water test report were not available. The FDA also found no evidence of food-safety training and certification or the presence of a trained supervisor.
At Hotel Roopali, the kitchen was found to be open and inadequately protected, increasing the possibility of dust, dirt and insects entering the food-preparation area. Inspectors also noted water accumulation, insufficient cleanliness and improper waste management. Raw materials, semi-processed items and prepared food were not properly covered, and labels and use-by dates were not recorded.
The findings at Roopali also included a lack of separate arrangements for raw and cooked food, temperature-control records, a food-safety management system, standard operating procedures and training documentation. Following a hearing, an order to suspend the restaurant’s licence was issued on November 13.
The action was taken under the guidance of Joint Commissioner Shrikant R. Karkale and on the orders of Assistant Commissioner Syed Imran Hashmi, according to the report. The case highlights the operational importance of basic food-safety systems in restaurants where limited kitchen space, storage arrangements and sanitation controls directly affect public health.
Both establishments must rectify the deficiencies identified during inspection. The FDA will conduct a reinspection after corrective work is completed, and the restaurants can resume food sales, parcel services or home delivery only after the department confirms compliance and provides written approval.
