Just days after AnTeRa found itself facing outrage over food safety violations, another popular Hyderabad restaurant has landed in trouble.
As part of its regular inspection drive, the Cyberabad CMC Food Safety team inspected Iguru Restaurant and found multiple hygiene and food safety issues that have now become a talking point on social media.
While the restaurant did have a valid FSSAI license on display, inspectors reported several concerns inside the premises.
Among the violations observed were houseflies in the kitchen, dishwashing area, and storeroom, dustbins without lids, food waste lying uncleared in drains, and refrigerators that were not properly separated for vegetarian and non-vegetarian food storage.
Inspectors also found that several important records, including medical fitness certificates of staff, water testing reports, pest control records, and packaging material records, were unavailable during the inspection.
More concerningly, mouldy cauliflower was discovered and discarded on the spot. Unlabeled baby corn and jackfruit pieces were also removed. A container of cooked fish curry was reportedly found placed directly on the floor, while kitchen entry points and storerooms were left open to the external environment, increasing contamination risks.
The restaurant scored 63 out of 104 marks, translating to a hygiene score of just 61%. The incident has once again triggered debate among Hyderabad food lovers.
Many social media user questioned why restaurants charging premium prices are repeatedly failing to maintain basic hygiene standards.
Many users commented:
“Premium rates maatram five-star hotel range lo untayi… kitchen condition chooste shock avvalsinde.”
“Monna AnTeRa, ivvala Iguru… bayata food tinadaniki kuda bhayam vesthundi.”
“Bill choosi customer shock avuthadu… kitchen choosi Food Safety officials shock avuthunnaru.”
“Instagram reels, fancy interiors, premium branding… kaani hygiene maatram pass markulu kuda raavatledu.”
“Cyberabad Food Safety vallaki thanks cheppali… lekapothe customer ki kitchen lo em jaruguthundo telisedi kaadu.”
The bigger concern is that these inspections are revealing a pattern. Customers often assume that premium branding, stylish interiors, and expensive menus automatically translate into better kitchen practices. Recent inspection reports suggest that assumption may not always be correct.
