Understanding the State-Wide Crackdown
The Maharashtra Food and Drug Administration (FDA) has intensified its 'Safe Food, Healthy Maharashtra' campaign, launching a significant crackdown on unhygienic food establishments across the state. This initiative, led by FDA Commissioner Tukaram Mundhe,
began gaining major traction around May 2026 and has seen a recent surge in enforcement ahead of the festive season. Between September 23 and 27 alone, the FDA suspended the licences of 30 establishments and seized over 50,000 kg of food products worth nearly ₹1.2 crore due to various violations. The inspections have uncovered serious issues, including pest infestations like rats and cockroaches, expired food stock, staff without medical fitness certificates, and food being wrapped in newspaper. The drive covers all types of food businesses, from restaurants and hotels to bakeries, sweet shops, and cloud kitchens.
Visible Licence and Hygiene Ratings
The first and easiest check is to look for the restaurant's FSSAI (Food Safety and Standards Authority of India) licence or registration. By law, this must be prominently displayed on the premises. Its presence indicates the business is registered with the authorities. For a deeper insight, you can check for a Hygiene Rating certificate. This is a voluntary scheme where businesses are audited and rated on a scale of one to five stars based on their compliance with food safety and hygiene standards. Some restaurants display this certificate, and you can also search for a restaurant’s rating on the FSSAI's official portal. A high rating is a good indicator of the establishment's commitment to cleanliness and safety protocols.
Assess the Premise and Staff Hygiene
Before you even order, take a moment to observe your surroundings. Are the tables, floors, and general dining area clean? A clean front-of-house often reflects the standards kept in the kitchen. Pay attention to the staff as well. Food handlers should appear clean, wear neat uniforms, and ideally, use hairnets or caps. Recent FDA inspections have frequently flagged poor personal hygiene among staff and the absence of annual medical fitness certificates as major violations. Another critical aspect is the condition of the washrooms. Clean and well-stocked washrooms with handwashing facilities are a basic requirement and a strong sign of the establishment's overall attention to sanitation.
Question the Food and Water Quality
When your food arrives, use your senses. Does it smell and look fresh? Be wary of unusual tastes or textures. The FDA crackdown has specifically targeted the use of unsafe ingredients, including adulterated ghee, paneer, and expired products. Another major focus of the crackdown is the illegal reuse of cooking oil; regulations require establishments to discard oil after its quality degrades. Furthermore, a significant new rule mandates that all restaurants must provide safe drinking water to customers free of charge. Establishments are no longer allowed to compel patrons to purchase bottled water. If a restaurant refuses to provide free, safe drinking water, it is a direct violation of the new directive.
Check the Packaging and Billing
How your food is served and packaged also matters. The FDA has strictly prohibited the practice of serving or packing food in newspapers or other printed paper, as the ink contains harmful chemicals that can contaminate the food. This is a common violation found in smaller eateries and stalls. For large restaurant chains with more than ten outlets, new rules also require them to provide calorie and allergen information on their menus, helping you make more informed choices. Finally, check your bill. Ensure the prices match the menu and that there are no unexplained charges. Overcharging for items like bottled water above the MRP was one of the complaints that contributed to the crackdown.
