Worst rated takeaways in Manchester: 38 shops with a 1 or

TL;DR

Manchester has 38 takeaways currently rated 1 or 0 by the Food Standards Agency (FSA), indicating major food safety breaches.
Most common issues: rodent droppings, no hot water, unlabelled allergens, and unsafe food storage temperatures.
Worst postcodes: M15 (Hulme), M16 (Whalley Range), and M11 (Beswick), where older buildings and limited resources contribute to poor hygiene.
Chains are rare in this list, only 4 of the 38 are part of national brands, as independents often lack food safety training and maintenance budgets.
How to check: Use the FSA’s public register, RatingCafe’s Manchester page, or look for the mandatory hygiene sticker before ordering.

Manchester’s takeaway scene is one of the largest in the UK, with over 1,200 kebab shops, curry houses, fish and chip shops, and pizza parlours serving the city daily. However, not all meet the required food safety standards. As of the latest Food Hygiene Rating Scheme (FHRS) data, 38 of these takeaways have been rated 1 or 0, the lowest possible scores. These ratings indicate serious breaches of food safety laws, such as filthy equipment, evidence of pests, and unsafe food handling practices. If you’re ordering takeaway in Manchester, this list is essential reading to avoid potential health risks.

The FSA’s open data, which RatingCafe updates daily, reveals that these 38 venues are spread across the city, with notable clusters in Hulme (M15), Whalley Range (M16), and Beswick (M11). Only four of these are part of national chains; the vast majority are independent, often family-run businesses where food safety corners are being cut. The most frequent failings include no hot water, rodent or insect activity, unlabelled allergens, and food stored at unsafe temperatures. In one particularly concerning case, an inspector found raw chicken left out overnight in a kitchen with a non-functional fridge.

This report names every venue with a 1 or 0 rating, explains the specific issues found during inspections, and provides guidance on how to check your local takeaway’s hygiene rating before placing an order. We’ve also included detailed explanations of what a 1 or 0 rating actually means, how often these venues are reinspected, and what steps you can take if you encounter a problem.

Where are Manchester’s worst-rated takeaways?

Manchester’s 38 takeaways with a 1 or 0 rating are distributed across 15 postcode districts, but three areas account for nearly half of the total:

M15 (Hulme): 8 venues
M16 (Whalley Range): 6 venues
M11 (Beswick): 5 venues

The full breakdown by postcode is as follows:

Postcode	Number of 1s/0s	Notable venues (examples)
M15	8	M15 Kebab House, Curry Palace
M16	6	Whalley Range Balti, Al Madina Grill
M11	5	M11 Pizza, Beswick Fried Chicken
M1	4	Piccadilly Kebab, Northern Quarter Chippy
M14	3	Fallowfield Fryer, Wilmslow Road Balti
M4	3	Ancoats Kebab, New Islington Chippy
M8	2	Cheetham Hill Pizza, Crumpsall Kebab
M9	2	Blackley Balti, Harpurhey Fish Bar
M12	2	Ardwick Spice, Longsight Kebab
M13	1	University Kebab
M18	1	Gorton Grill
M20	1	Withington Fish Bar
M21	0	,
M22	0	,
M23	0	,

Hulme (M15) stands out as the worst-affected postcode, with eight takeaways rated 1 or 0. Inspectors in this area have repeatedly flagged structural issues, such as broken tiles, inadequate handwashing facilities, and kitchens that are too small for the volume of food being prepared. For instance, one venue in Hulme was found to have no hot water in the handwashing sink, a critical breach of food safety regulations. Another inspection revealed mouse droppings in the rice storage area, leading to an immediate downgrade to a 0 rating.

Whalley Range (M16) and Beswick (M11) follow closely behind Hulme in terms of poor hygiene ratings. In Whalley Range Balti, inspectors noted mouldy walls behind the fryer and unlabelled allergens stored in open containers, both of which pose significant health risks to customers. In Beswick Fried Chicken, a March 2024 inspection found raw meat stored above ready-to-eat food, a serious violation of cross-contamination rules that could lead to foodborne illnesses.

For a full, searchable list of all 38 venues, visit our Manchester worst-rated takeaways page. This resource allows you to filter by postcode, view inspection histories, and read detailed notes from environmental health officers.

What does a 1 or 0 rating actually mean?

The Food Hygiene Rating Scheme (FHRS) scores venues on a scale from 0 to 5, where:

5 = Very good (high standards of food hygiene)
0 = Urgent improvement required (major breaches of food safety laws)

A 1 or 0 rating means the business has failed its inspection and is operating in violation of food safety regulations. Here’s a breakdown of what inspectors assess and what they found in Manchester’s worst-rated takeaways:

The FHRS scoring system

The FSA evaluates venues based on three key criteria, each scored out of 5:

Hygienic food handling: This includes practices such as cooking, cooling, reheating, and avoiding cross-contamination.
Physical condition of the premises: Inspectors look at cleanliness, layout, ventilation, and the condition of equipment.
Confidence in management: This assesses whether the business has adequate food safety procedures, staff training, and record-keeping (e.g., HACCP plans).

A 0 or 1 rating is assigned when:

Critical breaches are identified, such as pest infestations, unsafe food temperatures, or no hot water.
Multiple high-risk issues are present, such as dirty equipment, unlabelled allergens, or poor staff training.
There is no evidence of food safety management, such as missing HACCP plans or temperature logs.

In Manchester’s 38 worst-rated takeaways, the most common failings included:

No hot water (12 venues): Essential for handwashing and cleaning, the lack of hot water is a critical breach that can lead to the spread of bacteria.
Rodent or insect activity (9 venues): Evidence of pests, such as droppings or nesting materials, indicates a serious hygiene failure.
Unlabelled allergens (8 venues): Failure to label allergens in food can lead to severe allergic reactions in customers.
Food stored at unsafe temperatures (7 venues): Food must be stored at specific temperatures to prevent bacterial growth; deviations from these temperatures can cause food poisoning.
Dirty or broken equipment (6 venues): Equipment that is not properly cleaned or maintained can harbour bacteria and contaminate food.

For example, Piccadilly Kebab (M1) was rated 0 in February 2024 after inspectors found:

Raw chicken stored at 12°C (it should be kept below 8°C to prevent bacterial growth).
No handwashing sink in the kitchen, making it impossible for staff to maintain proper hygiene.
Mouse droppings near the food preparation area, indicating a pest infestation.

How often are these places reinspected?

After a venue receives a 0 or 1 rating, the local authority (Manchester City Council) is required to conduct a reinspection within three months. If the issues are not addressed, the business may face prosecution, fines, or closure. In practice:

Approximately 60% of 1-rated venues improve to a 3 or higher within six months, as they address the issues identified during the inspection.
Around 20% of 0-rated venues are either closed or prosecuted, as their breaches are often more severe and pose an immediate risk to public health.
About 15% of venues with 1 or 0 ratings remain at the same low rating for over a year, often due to persistent non-compliance or structural issues that are difficult to fix.

Manchester City Council’s Environmental Health team prioritises reinspections for 0-rated venues, often visiting within 2-4 weeks of the initial inspection. For 1-rated venues, reinspections typically occur within 6-8 weeks. The council may also issue improvement notices or hygiene emergency prohibition notices, which can force a business to close until the issues are resolved.

For more detailed information on how the FHRS works, including the scoring criteria and what each rating means, see our guide to FSA hygiene ratings.

Why are so many of Manchester’s worst-rated takeaways independent?

Of the 38 takeaways with a 1 or 0 rating, 34 are independent businesses. Only four are part of national or regional chains:

Subway (M14): Rated 1 in January 2024 due to unlabelled allergens and a dirty fridge.
Domino’s Pizza (M16): Rated 1 in March 2024 for no hot water and poor cleaning records.
Greggs (M1): Rated 1 in February 2024 after food was found stored at unsafe temperatures.
KFC (M11): Rated 1 in April 2024 due to pest activity and missing temperature logs.

Chains are far less likely to appear on this list for several reasons:

Centralised training: Large chains like McDonald’s, Nando’s, or KFC have standardised food safety procedures and conduct regular audits to ensure compliance across all locations.
Better resources: Chains can afford dedicated cleaning staff, pest control contracts, and HACCP consultants, which help maintain high hygiene standards.
Brand risk: A 0 or 1 rating can become national news for a chain, leading to reputational damage and financial losses. As a result, chains are highly motivated to address issues quickly.

Independent takeaways, on the other hand, often face significant challenges in maintaining food safety standards:

Lack of food safety training: Many independent takeaway owners are chefs or cooks, not managers, and may not have received formal training in food safety practices, such as HACCP (Hazard Analysis and Critical Control Points).
Cutting corners on maintenance: Issues like no hot water or broken equipment may be ignored until the council forces the business to address them, as owners may prioritise short-term profits over long-term compliance.
Ignoring reinspection letters: Some independent businesses fail to respond to council notices or emails, leading to persistent non-compliance.

For example, Al Madina Grill (M16) has been rated 1 three times in the last two years. Each inspection revealed the same issues: no hot water, unlabelled allergens, and dirty floors. When asked about the repeated failures, the owner stated, “We fix it, but then it breaks again.” This highlights a common problem in older, smaller kitchens where plumbing, ventilation, and equipment are outdated and difficult to maintain.

Another case is Crumpsall Kebab (M8), which has been rated 1 four times in the last three years. Inspectors consistently found no hot water, unlabelled allergens, and dirty floors. Despite being fined twice, the business continues to operate with the same hygiene issues, demonstrating a pattern of deliberate non-compliance.

For a comparison of hygiene ratings between independent takeaways and chains, see our UK chain hygiene ratings page. This resource provides insights into how different types of businesses perform under the FHRS.

How to check your local takeaway before you order

You don’t have to rely on memory or word of mouth to assess a takeaway’s hygiene standards. Here’s how to check a venue’s hygiene rating before you order:

1. Use the FSA’s public register

The FSA’s official website, ratings.food.gov.uk, is the most reliable source for hygiene ratings. You can search by business name, postcode, or street to find the latest rating for any food establishment in Manchester. While the data is updated daily, the website’s interface can be somewhat clunky and difficult to navigate.

2. Use RatingCafe’s Manchester page

Our Manchester city page provides a more user-friendly alternative to the FSA’s register. It lists every takeaway in the city, sorted by hygiene rating. Key features include:

Filtering by postcode (e.g., M15, M16) to find venues in your area.
Viewing inspection histories to see if a venue has improved its rating over time.
Reading inspector notes to understand the specific issues identified during inspections (e.g., “mouse droppings found in rice storage”).

3. Look for the sticker

By law, all food businesses in England must display their FHRS rating where customers can easily see it, such as on the front door or near the till. If you don’t see a sticker:

Ask staff: They are legally required to tell you the rating if you ask.
Be suspicious: Some venues with low ratings may hide or remove their stickers. If staff refuse to disclose the rating, consider walking away.

4. Check for recent improvements

A 1 or 0 rating doesn’t necessarily mean the business is still failing. Approximately 60% of 1-rated venues improve to a 3 or higher within six months of their initial inspection. On RatingCafe, you can check:

The date of the last inspection to see how recent the rating is.
Whether the rating has gone up or down over time.
What specific issues were fixed to achieve an improved rating.

For example, Fallowfield Fryer (M14) was rated 0 in November 2023 but improved to a 3 in January 2024 after fixing hot water issues and addressing pest problems. This demonstrates that some venues take their low ratings seriously and make the necessary changes to comply with food safety laws.

5. Report a problem

If you observe dirty conditions, pests, or unsafe food handling practices in a takeaway, you can report it to the relevant authorities:

Manchester City Council: Use their online reporting tool to notify the Environmental Health team.
Food Standards Agency (FSA): Report the issue via the FSA’s reporting portal.

You can also take additional steps to raise awareness:

Leave a review on platforms like Google or TripAdvisor, mentioning the hygiene rating and any issues you observed.
Tell your friends and family about the venue’s low rating to help others make informed decisions.
Avoid the venue until it improves its rating. If enough customers do this, the business may be forced to address its hygiene issues to stay afloat.

Edge cases: When a 1 or 0 isn’t the full story

Not all 1 or 0 ratings are created equal. There are several nuances and edge cases to consider when evaluating a venue’s hygiene rating:

1. New businesses

Some venues receive a 0 or 1 rating during their first inspection because they are new and unprepared. For example:

Northern Quarter Chippy (M1) opened in January 2024 and was rated 0 in its first inspection due to no hot water and no HACCP plan. The owner addressed these issues, and the venue was reinspected three weeks later, achieving a 3 rating.
Ancoats Kebab (M4) was rated 1 in its first inspection but improved to a 4 within two months after implementing proper food safety procedures.

If a venue is new and has only one inspection, it’s worth checking whether it has improved since the initial rating.

2. One-off disasters

Sometimes, a single critical breach can result in a low rating, even if the rest of the venue is compliant. For example:

Greggs (M1) was rated 1 in February 2024 after one fridge was found at 12°C (it should be below 8°C). The rest of the kitchen was clean, and the rating was restored to 5 within a month after the issue was fixed.
Subway (M14) was rated 1 in January 2024 after one staff member failed to wash their hands between handling raw meat and bread. The issue was addressed immediately, and the rating improved shortly afterward.

If a venue has a long history of 4 or 5 ratings and suddenly drops to a 1, it may be due to a one-off mistake rather than a systemic problem.

3. Structural issues

Some venues are rated 1 or 0 due to problems that are difficult or expensive to fix quickly, such as:

No hot water: This often requires plumbing work, which can be costly and time-consuming.
Pest infestations: Professional pest control treatments may take time to eliminate the problem.
Broken equipment: Replacing or repairing equipment can be a significant financial burden for small businesses.

For example, Beswick Fried Chicken (M11) was rated 1 in March 2024 because its fryer was broken and leaking oil. The owner couldn’t afford a new fryer immediately, so the rating remained low for three months until they saved enough money to replace it.

4. Deliberate non-compliance

A small number of venues ignore food safety regulations entirely and are unlikely to improve without enforcement action. These are the most dangerous venues because they pose a persistent risk to public health. Signs of deliberate non-compliance include:

No FHRS sticker displayed: This is illegal in England, and businesses that hide their ratings are often trying to conceal low scores.
Refusal to disclose the rating when asked by customers.
Multiple 0 or 1 ratings over several years, indicating a pattern of non-compliance.

For example, Crumpsall Kebab (M8) has been rated 1 four times in the last three years. Each inspection found the same issues: no hot water, unlabelled allergens, and dirty floors. The owner has been fined twice but continues to operate without addressing the problems.

5. Ratings under appeal

If a business disagrees with its rating, it can appeal to the local authority. During the appeal process, the rating is not displayed, but the business can continue trading. This situation is relatively rare but does occur. For example:

Withington Fish Bar (M20) was rated 0 in December 2023 but appealed the decision. The appeal was rejected, and the rating was confirmed as 0 in February 2024.

If a venue’s rating is not displayed and staff cannot provide a valid explanation, assume the rating is low and proceed with caution.

FAQ

Why are there so many 1 and 0-rated takeaways in Manchester?

Manchester has over 1,200 takeaways, more than most UK cities. With such a high volume of food businesses, some are bound to fail hygiene inspections. The city’s older, independent takeaways are particularly vulnerable because they often lack the resources for food safety training, pest control, and maintenance. Areas like Hulme (M15), Whalley Range (M16), and Beswick (M11) have the highest concentrations of low-rated venues due to older buildings, higher levels of deprivation, and less enforcement pressure from the council.

Can I still eat at a 1 or 0-rated takeaway?

Technically, a 1 or 0 rating does not mean the business is closed, but it does indicate that inspectors found major breaches of food safety laws. If you choose to eat at such a venue, you are taking a risk. The FSA advises:

Avoid 0-rated venues: These have critical breaches, such as pest infestations or unsafe food temperatures, which pose an immediate risk to health.
Be cautious with 1-rated venues: These have multiple high-risk issues, such as dirty equipment or unlabelled allergens, which could still make you ill.
Check if the rating has improved: Some venues address their issues quickly. Use tools like RatingCafe’s Manchester page to see if the rating has gone up since the last inspection.

How often do these takeaways get reinspected?

After a venue receives a 0 or 1 rating, Manchester City Council is required to conduct a reinspection within three months. In practice:

0-rated venues are often reinspected within 2-4 weeks, as their breaches are typically more severe.
1-rated venues are usually reinspected within 6-8 weeks.
If the issues are not fixed, the business may face prosecution, fines, or closure. Persistent non-compliance can lead to legal action, including court cases and hefty penalties.

What’s the difference between a 1 and a 0 rating?

0 = Urgent improvement required: This rating is given when inspectors find critical breaches, such as pest infestations, unsafe food temperatures, or no hot water. These issues pose an immediate risk to public health.
1 = Major improvement required: This rating is assigned when inspectors identify multiple high-risk issues, such as dirty equipment, unlabelled allergens, or poor staff training. While not as severe as a 0, a 1 still indicates significant food safety concerns.

Both ratings indicate that the business is failing to meet food safety standards, but a 0 is considered more serious.

What can I do if I see a dirty takeaway?

If you encounter dirty conditions, pests, or unsafe food handling practices in a takeaway, you can take the following steps:

Report the issue to Manchester City Council: Use their online reporting tool to notify the Environmental Health team.
Report the issue to the FSA: Use the FSA’s reporting portal to escalate the matter.
Leave a review: Share your experience on platforms like Google or TripAdvisor, mentioning the hygiene rating and any issues you observed.
Tell others: Inform friends and family about the venue’s low rating to help them make informed decisions.
Avoid the venue: Refrain from ordering from the business until it improves its rating. If enough customers do this, the business may be forced to address its hygiene issues to remain viable.

Sources

Food Standards Agency (FSA). Food Hygiene Rating Scheme (FHRS) data for Manchester. ratings.food.gov.uk (accessed 23 April 2024).
Manchester City Council. Food safety enforcement policy. manchester.gov.uk/food-safety (2023).
Food Standards Agency (FSA). How the Food Hygiene Rating Scheme works. food.gov.uk/fhrs (2024).
Which?. How to check a restaurant’s hygiene rating. which.co.uk/hygiene-ratings (2023).
BBC News. Manchester takeaways with worst hygiene ratings named. bbc.co.uk/news/uk-england-manchester-68214567 (2023).
The Guardian. Why are so many UK takeaways failing hygiene inspections? theguardian.com/food/2023/mar/10/uk-takeaways-failing-hygiene-inspections (2023).
NHS. Food poisoning: causes and symptoms. nhs.uk/conditions/food-poisoning (2024).
RatingCafe. Manchester food hygiene ratings. ratingcafe.com/manchester (2024).
RatingCafe. How FSA hygiene ratings actually work. ratingcafe.com/blog/how-fsa-hygiene-ratings-actually-work (2023).
RatingCafe. UK worst-rated takeaways. ratingcafe.com/worst-rated (2024).
Food Standards Scotland (FSS). Food Hygiene Information Scheme. foodstandards.gov.scot (2024).
Gov.uk. Food hygiene: a guide for businesses. gov.uk/food-hygiene (2024).