Hyderabad: The Telangana Standards Authority for Food and Essential Drugs (TG SAFE) suspended Sohail Restaurant’s food licence following an inspection that identified 23 alleged food safety and hygiene violations. The restaurant is located near Area Hospital in Malakpet, Hyderabad.
According to an official suspension order dated October 31, 2026, a Food Safety Officer from the Charminar Zone inspected the premises. The inspection reportedly revealed unsanitary kitchen conditions, improper food storage, pest infestation and deficiencies in mandatory safety records.
Officials cited potential food contamination risks while ordering the suspension under the Food Safety and Standards Act, 2006.
Sohail Restaurant’s food licence suspended after 23 violations
The inspection report documented 23 alleged violations involving kitchen maintenance, food handling, sanitation and hygiene practices. Officials reportedly found broken and slippery flooring, stained walls, cobwebs and dirty electrical fittings inside the restaurant.
The kitchen also lacked adequate lighting and ventilation, according to the inspection findings. Additionally, inspectors reported that refrigerators, grinders, cutting tools and food storage containers were not properly cleaned.
The inspection identified unhygienic toilets, dirty washing areas and stagnant water within the premises. Overflowing dustbins and improper waste disposal practices also raised concerns about sanitation.
Officials further reported that the restaurant had failed to maintain acceptable cleanliness standards in several food preparation and storage areas. The inspection reportedly revealed a cockroach infestation in the kitchen and storeroom.
Officials also found meat and chicken stored in polythene bags without proper labels. According to the report, refrigerators contained accumulated ice and blood stains, raising concerns about food storage conditions.
Inspectors additionally observed unlabeled masala grinding stones and improperly maintained kitchen equipment. Grease had accumulated on cooking stoves and exhaust systems, while several utensils were reportedly inadequately cleaned.
Dirty kitchen wiping cloths were also among the deficiencies recorded during the inspection. The findings indicated multiple sanitation lapses across food preparation, equipment maintenance and storage areas.
Missing safety records and synthetic food colours found
Inspectors reported that the restaurant could not produce several mandatory food safety documents during the inspection. These included pest control records, water analysis reports and medical fitness certificates for food handlers.
Officials also reportedly discovered synthetic food colours in the kitchen. They suspected that the colours were intended for use in food preparation. However, the supplied inspection account did not establish whether the colours had actually been used in food served to customers.
The report further identified personal hygiene deficiencies among food handlers. Some employees reportedly lacked clean uniforms and hairnets while working on the premises.
Additionally, inspectors found gutkha packets and evidence of spitting inside the restaurant. These observations formed part of the alleged violations cited in the suspension proceedings.
TG SAFE suspended Sohail Restaurant’s food licence under Section 32(3) of the Food Safety and Standards Act, 2006. The order also cited Regulation 2.1.8 of the applicable food business licensing regulations.
The designated food safety authority referred to the seriousness of the reported violations and the potential risk of food contamination. Consequently, the restaurant management was directed to rectify the deficiencies identified during the inspection.
The order required the management to immediately discontinue the use, storage, preparation, sale or service of expired, spoiled or otherwise unsafe food. It also directed the restaurant to maintain clean, hygienic and pest-free premises.
The management must address the reported sanitation problems and comply with the applicable food safety requirements.
Restaurant given seven days to explain violations
The suspension order directed the restaurant management to submit an explanation within seven days of receiving the notice. The management must explain why further action should not follow under Section 56 of the Food Safety and Standards Act, 2006.
Meanwhile, the restaurant cannot resume food business operations during the suspension period without permission from the competent authority. The order stated that restoration of the licence would require a re-inspection and approval from the relevant authority.
Therefore, correcting the reported deficiencies alone would not automatically permit the restaurant to resume operations. The management also retained the right to appeal against the suspension under the applicable provisions of the Food Safety and Standards Act, 2006. The supplied order did not specify whether the restaurant had submitted a response or initiated an appeal.