Lyon’s Antonio et Marco Morreale Restaurant Closed Over Severe Hygiene Violations
Lyon, June 15, 2026 – The popular Italian restaurant Antonio et Marco Morreale, situated at 19 rue Thomassin in Lyon’s Presqu’île district, has been administratively closed by the Rhône prefecture. The decision, announced on Monday, June 15, 2026, follows a surprise inspection that uncovered grave breaches of hygiene regulations.
The inspection, conducted on Friday, June 12, 2026, by an agent from Bureau Veritas Exploitation, revealed a series of problematic issues despite the establishment’s high 4.6/5 rating on Google. This closure comes after the restaurant had already received a formal notice in May regarding similar concerns.
Serious Lapses in Hygiene Discovered
Among the critical findings during the inspection were:
- Presence of mouse droppings.
- Significant failure in the maintenance and cleaning of production and storage areas, as well as equipment.
- Lack of management and supervision concerning high-risk operations.
- Possession of expired foodstuffs.
- Non-compliance with food preservation temperatures.
- Absence of traceability for foodstuffs.
- Lack of proper personal hygiene practices among staff.
- Absence of hygienic facilities for hand washing and drying in the kitchen.
- Lack of staff training in hygiene.
According to Bureau Veritas Exploitation, the sanitary situation had “deteriorated” since June, leading to the immediate administrative closure. Authorities deemed the conditions a “threat to consumer health” due to a high probability of contamination (microbiological, chemical, foreign bodies) in prepared dishes, posing a significant risk of food poisoning.
Restaurant Management Responds to Closure
In an update on Monday, June 15, 2026, at 2:30 PM, the restaurant’s management issued a statement via social media. They explained that this was their “12th health inspection in 6 months across all our establishments, all concluded without major anomalies.” They clarified that “traces of pests were observed in the building’s courtyard and not in the preparation or service areas,” and that they were “forced to carry out sealing and securing work at several points within the building. These interventions are now fully completed.”
The management further assured, “Corrective measures have been fully implemented, and we have also used this period to strengthen our teams’ training in food hygiene and HACCP procedures, to continue to guarantee the highest standards of sanitary safety.” They concluded by stating, “Today, everything is back in order, and we are awaiting validation from the competent authorities to reopen our doors very soon.”
The restaurant also expressed gratitude to their customers for their loyalty and support, emphasizing the importance of waiting for facts before forming an opinion.
Conditions for Reopening
The administrative closure will remain in effect until all necessary corrective measures are effectively implemented. These measures include establishing an effective pest control plan, thorough cleaning, degreasing, and disinfection of soiled production and storage surfaces, and ceasing the supply of meat preparations from unauthorized establishments.
Reopening will only be permitted after verification by an agent from the departmental directorate for population protection (DDPP), who must confirm that all required modifications have been made. Failure to comply with the closure order can result in a fine of 1,500 euros. The prefectural order must also be prominently displayed at the main entrance of the establishment, visible from the outside.
This incident highlights the stringent health and safety regulations enforced in the food service industry and the immediate consequences for establishments failing to meet these standards.
