The Maharashtra Food and Drug Administration (FDA) has suspended the food licences of three restaurants operating inside the ISKCON temple complex in Juhu, Mumbai, including the well-known Govinda’s Restaurant.
The action was taken following a food safety inspection conducted under the supervision of Maharashtra FDA Commissioner Tukaram Munde. Officials reportedly found several hygiene and food-handling issues during their inspection of the premises.
Food Safety Violations Found During Inspection
According to the inspection findings, officials observed clogged drains, accumulated dirty water near the cold storage area and insects inside the premises.
The inspection, conducted on September 3, 2026, also found that raw, semi-cooked and prepared food items were being stored together without adequate separation. This raised concerns about the possibility of cross-contamination.
Officials also reportedly found that the food storage area did not have proper grease and cockroach traps. Cooking oil was allegedly not being checked, while insect infestation was observed in the storeroom.
Staff Hygiene Also Under Scrutiny
The FDA inspection also highlighted concerns regarding food handlers. Several kitchen staff members were reportedly preparing food without aprons and gloves and did not have valid medical fitness certificates.
In view of the violations, the preparation and sale of food at all three Juhu temple locations have been prohibited until the required food safety and hygiene regulations are complied with.
ISKCON Confirms FDA Action
An ISKCON representative confirmed that the FDA had taken action against the restaurants but declined to provide further comments on the matter.
The action highlights the importance of maintaining strict hygiene, proper food storage, pest-control measures and food-handler safety practices in every food establishment, regardless of its reputation or location.
Key Takeaway
The Maharashtra FDA’s action against the three ISKCON restaurants serves as a reminder that food safety standards apply equally to all food businesses. Proper segregation of food, clean premises, pest control, safe cooking practices and medically fit food handlers are essential to protect consumers and maintain food safety.
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