04 August,2026 11:56 AM IST | Mumbai | Abhitash Singh
Spoilt tomatoes found during FDA’s check of Juhu Gymkhana’s kitchen last month
[popcorn number=" JULY 28 " desc=" Day Cricket Club of India's licence was suspended " class="Default"]
[popcorn number=" JULY 29 " desc=" Day Parsi Dairy Farm's licence was restored" class="Default"]
The Maharashtra Food and Drug Administration (FDA) has been making headlines by naming establishments found violating food safety norms, but mid-day has learnt that the regulator does not maintain a list of those that consistently comply with guidelines. Hoteliers have said that keeping track of those who follow the rules would help distinguish violations caused by food operators from those arising from external civic factors.
The kitchen at RK Juhu Gymkhana before its licence was suspended due to hygiene and food safety violations. PICS/By Special Arrangement
For weeks, the Maharashtra Food and Drug Administration (FDA) has been making headlines by naming restaurants, clubs, hotels, and eateries found violating food safety norms. However, mid-day has learnt that the regulator does not maintain any official list of food establishments that consistently comply with Food Safety and Standards Authority of India (FSSAI) guidelines.
A clogged drain at The Willingdon Sports Club, which contributed to the suspension of its licence
Confirming this, Santosh Kamble, joint commissioner, food, Maharashtra FDA, told this newspaper, "We do not maintain any list of restaurants, eateries, hotels or clubs that adhere to or consistently comply with FSSAI guidelines."
Last week, the FDA found hygiene-based irregularities and violations of the FSSAI guidelines at Cricket Club of India (CCI), MIG Cricket Club, Willingdon Sports Club, RK Juhu Gymkhana, and Aparna Juhu Gymkhana. A stop-business notice was issued to Goregaon Sports Club.
The state Food and Drug Administration head office in Bandra-Kurla Complex. FILE PIC
Repeated attempts by mid-day to seek a response from Maharashtra FDA Commissioner Tukaram Mundhe on whether the department plans to introduce such a mechanism remained unanswered till the time of going to press.
Vijay Shetty, president of Indian Hotel & Restaurant Association (AHAR), said he does not believe such a list is necessary. "Every hotel owner holding a FSSAI licence is required to follow the prescribed standards. Compliance is mandatory for all licence holders, so I don't think a separate list is essential."
Some hoteliers, however, believe enforcement should also distinguish between violations caused by food operators and those arising from external civic factors. Sampat Shetty of Hotelier Family questioned why food business operators should face action for unhygienic conditions created by neighbouring construction sites, housing societies or civic authorities despite maintaining full compliance within their own premises.
The kitchen at RK Juhu Gymkhana before its FSSAI licence was suspended late last month. PIC/BY SPECIAL ARRANGEMENT
Sunil Shetty of Udupi Hotels, Kharghar, said the existing food safety framework fixes liability on the licensed premises rather than the actual source of contamination. "An operator maintaining full internal compliance can still be penalised when contamination originates from adjoining construction, housing society negligence, or municipal default because inspections are site-based and there is no statutory mechanism to fix accountability on the actual defaulting agency," he said.
Subhaprada Nishtala, past president, Association of Food Scientists and Technologists (India), Mumbai, pointed out that FSSAI already has a voluntary Hygiene Rating Scheme to recognise businesses maintaining high standards. "India already has a mechanism to recognise food businesses that maintain high standards of hygiene through FSSAI's voluntary Hygiene Rating Scheme. Maharashtra was the first state to roll it out on a significant scale. While action against non-compliance is essential, wider adoption and greater public visibility of hygiene ratings can help consumers make informed choices and encourage food businesses to compete on food safety and hygiene rather than just price or popularity," she said.
