Inspection of Tirupati Eateries Reveals Unsafe Storage, Rodent Contamination
TIRUPATI: What seems like a routine dish on a Tirupati restaurant’s plate may have gone through multiple stages of contamination in its kitchen and stores before reaching the customer.
Municipal Health officer in Temple town, Dr. Recent inspections carried out by Food Safety teams led by Yuva Anvesh revealed systematic violations of food safety protocols. Violations range from improper storage and inventory control to pest infestation and unsafe food handling. Authorities warn that these mistakes can lead to biological, chemical and physical contamination of dishes.
Violations were consistent across all outlets, and one of them was sealed by authorities.
At the heart of these defects is a breakdown in storage discipline mandated by the Food Safety and Standards Authority of India (FSSAI). Raw meat, cooked food, vegetables and ready-to-eat products are stored together without any distinction. FIFO (First In, First Out) and FEFO (First Expiry, First Out) systems are not followed. Food ingredients are stored for long periods and reused without labeling or traceability.
Dr. “When storage protocols break down, contamination pathways open up throughout the kitchen. Any product stored in this environment is at risk,” Anvesh said. According to him, such practices directly lead to biofouling, with the spread of pathogens such as salmonella, E. coli and Listeria from contact surfaces. Long-term storage without temperature control accelerates bacterial growth.
In a serious violation, inspectors found a restaurant using its basement as storage space despite construction debris and rodent activity. Dr. “They had stored the spices and ingredients in areas where rodents moved and had their feces, leading to dangerous microorganism contamination,” Anvesh said. He noted that rodent contamination transmits pathogens through urine, feces and direct contact. These affect dry products where contamination is not always visible.
Inspections revealed that cooking oils were repeatedly used beyond permissible limits, leading to toxic compounds such as trans fats and oxidation products. The teams observed overuse of artificial food colors beyond prescribed limits. These have long-term health effects.
Teams observed physical contamination due to poor cleaning in storage areas. These cause dust, debris and packaging waste to enter food during processing.
Strict segregation, FIFO and FEFO systems, pest control and hygienic storage are mandatory as per FSSAI norms. However, the teams found multiple deviations. “The likelihood of foodborne illness increases significantly when biological, chemical and physical contamination coexist. These are not minor infractions. They directly impact consumer safety and can lead to illnesses ranging from diarrhea and vomiting to long-term health risks,” the health official said.
Authorities acknowledge that gaps in routine monitoring allow such practices to continue. However, they have now intensified sanctions. More than 22 cases were registered across the district and a penalty of ₹8 lakh was imposed. Food and material samples collected during inspections were sent for laboratory analysis. Further steps will be taken according to laboratory results.
