Imagine biting into a crispy piece of fried chicken, only to realize it came from a kitchen crawling with live cockroaches. That's the shocking reality uncovered by inspectors at a Derby city centre takeaway, UK Fries Chicken, which has been slapped with a food hygiene score of zero. But here's where it gets even more unsettling: this wasn't just a one-off issue. Inspectors from Derby City Council's environmental health team discovered a laundry list of problems during their routine visit in December, painting a picture of a kitchen far from meeting basic hygiene standards.
The troubles began with a simple oversight—or perhaps something more deliberate. The takeaway had changed hands, but the new proprietors failed to register their business, a legal requirement that must be done at least 28 days before opening. While this didn't directly impact the hygiene score, it was the first red flag in a series of alarming discoveries. And this is the part most people miss: even if the business had been registered, the conditions found on-site were appalling.
The official food hygiene report pulls no punches: "Two live cockroaches were found in a large black tub under the double sink unit in the kitchen." The report bluntly states, "You must control the risk to public health from cockroach activity on site." To put this in perspective, cockroaches aren’t just gross—they’re carriers of bacteria and pathogens that can cause serious illnesses like salmonella and E. coli. The takeaway was advised to store open food in pest-proof containers and to thoroughly clean and disinfect all surfaces, but it’s clear these measures weren’t being followed.
Here’s where it gets controversial: during the inspection, staff claimed they were unaware of the two-stage cleaning process, a fundamental practice to prevent cross-contamination. This raises questions about training—or the lack thereof. Inspectors also found that raw meat equipment wasn’t being washed or stored separately from other items, and there was no commercial dishwasher on-site to disinfect utensils properly. Without heat disinfection, the risk of cross-contamination skyrockets. The report emphasizes, "If equipment and utensils used for raw and ready-to-eat foods are stored together, they must be disinfected by heat or an adequate dishwasher cycle between use." But was this guidance being ignored, or was it simply unknown to the staff?
Another jaw-dropping revelation: when asked how fried chicken was checked to ensure it was fully cooked, inspectors were told no checks had been done. The fryer’s time-temperature settings, left by the previous owner, hadn’t been verified for safety. A dirty probe thermometer was found on-site, but staff claimed it wasn’t in use. This begs the question: how can customers trust that their food is safe to eat?
The issues didn’t stop there. Chopping boards were found to be 'badly scored' and needed replacing. The kitchen washbasin lacked soap and hygienic hand-drying facilities, despite the shop being open for 90 minutes. Food handlers weren’t wearing proper overclothing, and the only two staff members with food hygiene certificates were absent during the inspection. To top it off, there was no written food safety management system in place—a basic requirement for any food business.
DerbyshireLive reached out to the takeaway for comment but received no response by the time of publication. Now, here’s the burning question: is this an isolated incident, or a symptom of deeper issues in the food industry? Are businesses cutting corners to save costs, or is there a lack of oversight? We want to hear from you—share your thoughts in the comments below. And if you’ve ever worked in the food industry, what’s your take on these findings? Let’s start a conversation that could lead to safer, cleaner kitchens for everyone.
