The Food Safety Authority of Ireland served 11 enforcement orders on food businesses during March for breaches of food safety legislation.
Among them was a closure order served on Dublin barber shop Le Punk Beauty Hair Salon, where food was also being prepared and sold with no wash-hand basins, or hygiene facilities.
Food was being reheated in a microwave on the floor of the barbers as well as being stored on a small table in the barber area of the premises.
A closure order was also served on an inner city takeaway, Johnson Best Food African Takeaway, where a live cockroach infestation was seen in the kitchen, and untraceable fish heads, cow skin, cow intestine and other unidentified meat were stored in an outside freezer.
The FSAI ordered the material be destroyed "in the interests of public health".
Portarlington Rugby Football Club was also served with an order after rodent droppings were found in a cupboard and on top of a hot chocolate container.
Other orders were served on premises where a dead rat was spotted in an open drain in a food and packaging store, a premises where an open container of lettuce was stored directly below an open container of raw fish; premises with no water supply or no method to wash equipment or food and where likely contamination of ready-to-eat food with raw meat was found.
FSAI Chief Executive Dr Pamela Byrne said that food law "requires all food businesses to be notified to the relevant inspection authority prior to operating.
This requirement ensures that food businesses are registered and/or approved to ensure food safety and protect consumer health. Maintaining a clean premises that is fit for purpose, managing pest control, properly labelling produce and providing traceability information are also legal and mandatory requirements for all food businesses."
Dr Byrne said that consumers have a right to safe food.
She said the food business owner is "legally responsible for ensuring that the food they produce is safe to eat. All food businesses must follow food safety regulations and there are no exceptions. If a food business is unsure about their legal requirements, they should consult their Environmental Health Officer, veterinary inspector or contact the FSAI Advice Line."
