Food safety inspections at two prominent Delhi hotels have uncovered a worrying list of hygiene, storage, pest-control and licensing problems. FSSAI has issued notices to Andaz Delhi and JW Marriott in Aerocity after inspections reportedly found expired food, cockroaches, poor sanitation and several other compliance issues.
Expired Sweets Found at Andaz
The findings at Andaz Delhi have attracted particular attention because inspectors reportedly discovered around 87 kilograms of expired sweets inside the confectionery area. The expired sweets were destroyed at the site after being identified during the inspection, according to reports based on the regulatory findings.
The inspection also reportedly uncovered an expired cake base and expired bread packets in other sections of the hotel. Officials raised concerns about date marking practices as well, with reports indicating that some expired bread packaging had duplicate date markings. These findings create obvious questions around how food inventory was being checked and monitored internally.
Food storage is one of those areas where small failures can quickly become serious problems. Hotels handle huge quantities of ingredients every day, so proper stock rotation, expiry checks and disposal procedures become especially important. A missed date on one product is different from a large quantity of expired food remaining inside a commercial kitchen.
Cockroaches and Flies Raise Concerns
Pest activity was another major issue highlighted during the inspection at Andaz Delhi. Officials reportedly found active cockroaches near freezers, while flies and mosquitoes were also noticed in different kitchen areas. Spider webs were reportedly present as well, pointing toward broader sanitation and pest-control concerns.
The inspection reportedly found other hygiene problems across food preparation spaces. Unclean utensils, food-contact surfaces, inadequate waste management and poor temperature monitoring were among the issues identified. A gutka packet was also reportedly found inside the water-bottling plant area, adding another unusual hygiene concern to the inspection findings.
For a large hotel kitchen, pest control is not simply about keeping an area looking clean. Cockroaches, flies and other pests can create contamination risks when they come into contact with food, equipment or preparation surfaces. That is why regular pest monitoring and documented corrective action remain important parts of commercial food safety.
Vegetarian Food Segregation Flagged
Another significant issue at Andaz involved the handling of vegetarian and non-vegetarian food. Inspectors reportedly found vegetarian and non-vegetarian cutting boards immersed together inside the same water container. A separate finding indicated that burners designated for vegetarian preparation were being used for non-vegetarian food.
Such practices can create cross-contamination concerns and also indicate weak segregation procedures inside busy kitchens. Hotels serving different types of food need clear systems for equipment, preparation areas and storage. Those systems become harder to maintain when kitchen operations are large, but that does not reduce the importance of following them.
FSSAI also reportedly identified gaps in supplier verification at Andaz Delhi. Checks relating to supplier licences and incoming raw materials were found to be inadequate, while shelf-life tracking also needed improvement. Samples of several products were collected for further testing as part of the regulatory process.
JW Marriott Inspection Found 59 Issues
The inspection at JW Marriott New Delhi produced another long list of concerns. According to reports, officials recorded 59 deficiencies during inspections conducted over two days. The findings reportedly covered food hygiene, licensing, labelling, storage, pest control and several kitchen-related maintenance problems.
Inspectors reportedly found cockroaches in kitchen areas and fruit flies around the vegetable section. Rotten produce, including spoiled vegetables and fruit, was also reportedly identified. Improperly stored cut vegetables and uncovered food were among the concerns raised during the inspection.
Other reported problems included dirty utensils and food-contact surfaces, refrigeration issues, water leakage, damaged storage containers and drainage-related concerns. The inspection also reportedly identified poor maintenance in several food preparation and storage areas.
Licensing and Labelling Problems Surface
The JW Marriott inspection was not limited to physical cleanliness. FSSAI reportedly identified several licensing and labelling deficiencies connected with food products and hotel operations. Some activities involving retail and relabelling were reportedly not covered properly by the available FSSAI licence endorsements.
Some packaged food products reportedly carried incorrectly printed FSSAI licence numbers or did not provide the complete manufacturer’s address. Officials also found that the hotel’s FSSAI licence was not displayed prominently as required. Certain food products, including paneer, khoya, chana masala and chilli, reportedly lacked the necessary licence or endorsement available for verification.
Labelling may sound like a paperwork issue, but it has a direct connection with consumer safety. Correct labels help establish where food came from, how it should be handled and which business is responsible for it. Errors in that information can make traceability much harder when regulators need to investigate a problem.
Rotten Produce Adds to Hygiene Concerns
Reports from the JW Marriott inspection also mention spoiled produce and poor storage conditions. Fungus was reportedly found on apples, while rotten tomatoes and improperly stored cut vegetables were among the problems highlighted by inspectors.
Food preparation areas need constant monitoring because vegetables and other fresh ingredients can deteriorate quickly when temperatures, storage conditions or stock rotation are not managed properly. Once damaged or rotten ingredients remain around usable food, the chances of contamination and unpleasant working conditions increase.
The inspection also reportedly noted particulate matter in drinking water served at one location. FSSAI collected food and water samples from the properties for laboratory analysis, meaning the regulatory process does not end simply with the inspection itself. Further action can depend on compliance and the results of testing.
Why FSSAI Action Matters
The notices against Andaz Delhi and JW Marriott are part of a wider push to improve food safety compliance at hotels and other establishments. Luxury branding or high room prices do not change the basic requirement that food must be stored, prepared and served safely.
The Delhi inspections are also happening during a broader period of increased scrutiny of food establishments across several cities. Earlier inspections in Bengaluru reportedly uncovered expired food, fungal growth, poor storage and segregation problems at several major hotels.
For consumers, the developments underline a fairly simple point. A five-star label does not automatically guarantee perfect food handling. Kitchen hygiene depends on daily practices, trained employees, equipment maintenance, pest control, inventory checks and strong management oversight.
Hotels Asked to Correct Problems
FSSAI has directed the concerned establishments to address the deficiencies identified during inspections. The regulator has also collected samples from the hotels, with further regulatory action expected to depend on compliance and laboratory findings.
It is important to distinguish between an inspection finding and a final regulatory outcome. The reported deficiencies are observations made during inspections, while additional action can follow after the hotels respond and authorities examine the available evidence and laboratory results.
For the hospitality industry, the episode is another reminder that food safety cannot be treated as a checklist completed only before an inspection. Expiry monitoring, pest control, food segregation, supplier verification, refrigeration and staff hygiene all need continuous attention.
What Customers Should Remember
Customers generally cannot see what happens inside a commercial kitchen, which makes regulatory inspections especially important. Food businesses have a responsibility to maintain standards even when no inspection team is present. Regular enforcement helps identify problems that might otherwise remain hidden.
The findings at these two Delhi hotels also show how many different areas can fall under food safety compliance. Expired sweets are only one part of the issue. Pest activity, spoiled vegetables, improper storage, labelling errors, licensing gaps and cross-contamination risks can all become important when authorities assess a food establishment.
Professional Conclusion
The FSSAI notices issued to Andaz Delhi and JW Marriott highlight why food safety standards must remain consistent across every level of the hospitality industry. The reported discovery of expired sweets, pest activity, spoiled produce, sanitation concerns and licensing deficiencies raises serious questions about routine monitoring and kitchen management. However, the final regulatory outcome will depend on corrective measures, official responses and laboratory analysis of collected samples. For consumers, the case reinforces the importance of stronger food-safety oversight at even the most premium establishments. Hotels should treat these findings as a clear opportunity to strengthen daily compliance, improve transparency and rebuild confidence through consistently safe practices. Stay informed about major food safety developments and follow reliable regulatory updates for the latest information.
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