“When: 2/15 around 1pm

Ate: romaine, kale, broccoli, chicken(garlic and citrus), and balsamic vinaigrette. (I think the romaine was what made me sick).

Got symptoms 2/16 around 6am

This same exact thing happened last week when I had it. ”

“Got bacon, cooked and ate it around 3PM. Had diarrhea around 8PM. Woke up in the middle of the night with severe nausea, headache, and fever. Proceeded to throw up through out the night. It is now around 2PM the next day and I am still bed ridden. ”

“I had the chipotle chicken wrap protein box yesterday Jan 18 2020, about 30 minutes after I started to have pains in my stomach and I rushed home and well you know the rest .. it’s day two and I have a headache and it’s just for my body to... See More keep certain foods down. I will never go there again ! ”

“The double cheeseburger or lg fries I was the only one The symptoms really got bad about 2 hours after I had ate ”

“Impossible Burger, I ate an Impossible Burger and 2 hours later got nauseous and hot.  Went to bathroom and for the next 2 1/2 hours was vomiting uncontrollably with chills and shaking and feeling hot ”

“Date Closed: 11/07/2019
An inspector ordered that Duff’s Original Buffet be temporarily shut down on Nov. 7 after observing roach activity on site.
An inspector observed approximately 11 live roaches throughout different areas of the restaurant, including on the cook line and at a bakery station.
An inspector observed roach... See More droppings too numerous to count at a bakery station and in a space between dry wall and tile on the cook line.
An inspector observed approximately 26 dead roaches throughout the restaurant, including on the cook line.
There were approximately 21 dead roaches and one live roach in a trap under a handwash sink at a bakery station.
Source: bradenton.com ”

“Date Closed: 10/31/2019
Yong Feng Garden was temporarily shut down on Oct. 31 after an inspector found signs of roach activity.
An inspector observed approximately 20 live roaches throughout various areas of the restaurant.
An inspector observed two roach eggs on the kitchen floor. Roach droppings found at the exterior... See More of a reach-in freezer door and at the corners of a walk-in cooler door were too numerous to count.
An inspector observed approximately 11 dead roaches.
A food employee began working without first washing hands.
An employee was observed placing ready-to-eat, cut cabbage in a reach-in cooler with bare hands.
An employee used the bathroom and then began working again without washing hands upon returning to the employee area, according to an inspector.
An inspector observed an employee wash hands without soap twice.
Food-contact surfaces were not properly sanitized before use.
Raw chicken was stored directly above ready-to-eat sauces in a walk-in cooler.
Raw chicken and raw beef were not properly separated from one another based upon minimum required cooking temperature.
Reach-in cooler shelves were soiled with food debris.
Walk-in cooler shelves were pitted with rust and encrusted with food debris.
Frozen noodles were being thawed at room temperature.
Pans of meat were stored on the floor in a walk-in cooler.
An employee with no hair restraint was engaged in food preparation.
No roaches were observed during a follow-up inspection on Nov. 1, and the restaurant was allowed to reopen. Another follow-up inspection was required.
Source: bradenton.com ”

“I got my usual bowl — white rice, no beans, steak, sour cream, and cheese. I went in between noon and 1pm. The first bite I could immediately tell something tasted off but I thought it was because there was no salt to be located on the condiments counter and... See More I’ve never had my bowl without salt so I decided to save the rest for when I could salt it at home. I ate the rest around 1:30 but even with salt something tasted terribly wrong and I couldn’t figure out what it was so I got halfway done and threw the rest out. 6 hours down the road I started to feel not like myself. Like the flu was coming on out of nowhere. So achy, so weak. As the minutes and hours passed more symptoms aggressively appeared. Fever, chills, sweats, sore to the point I couldn’t move, extreme lethargy. I had to get some rest. I woke up around 1am with the overwhelming wave of nausea...crawled to the bathroom and vomitted for an hour. Now, this morning I have the aftermath of diarrhea. I feel better now that most of what was bothering me was puked/or pooped out, however I still need to recover the rest of the day. I hope the worst has passed. I don’t think I can eat there again for fear of that experience. ”

“Complaint inspection Sept. 30, 2019.
Follow-up needed: Warning issued.
26 total violations, with 5 high-priority violations:
-- High Priority - Employee washed hands with cold water. **Warning**
-- High Priority - Food with mold-like growth. At walk in cooler, observed sliced tomatoes with mold like growth. **Warning**
-- High Priority... See More - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At ice cream hopper, Observed the following temperatures: vanilla dairy mixture; Dairy (44-46°F - Cold Holding). At walk in cooler, Observed ambient air temperature at 50°F. Observed the following temperatures: shredded cheddar cheese; Dairy (53°F - Cold Holding), sliced tomatoes ; Plant Foods (49°F - Cold Holding), gyro meat ; Beef (50°F - Cold Holding), Cooked peppers; Plant Foods (52°F - Cold Holding), salami; Pork (50°F - Cold Holding). Operator unable to cold hold majority of potentially hazardous food items on site at 41°F or below. No temperature monitoring documented/took place at establishment. **Warning**
-- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At hooded reach in cooler on cook line, observed gyro meat, sliced tomatoes, shredded lettuce, Gouda, Swiss, cheddar, sliced turkey and sliced ham without time marking assessed. Time as Public Health Control is method of monitoring at unit. **Warning**
-- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At walk in cooler, Observed ambient air temperature at 50°F. Observed the following temperatures: shredded cheddar cheese; Dairy (53°F - Cold Holding), sliced tomatoes ; Plant Foods (49°F - Cold Holding), gyro meat ; Beef (50°F - Cold Holding), Cooked peppers; Plant Foods (52°F - Cold Holding), salami; Pork (50°F - Cold Holding). Per operator, no temperature monitoring took place. Food stored in unit overnight. **Warning**

Source: Department of Business and Professional Regulation
”

“I had 3 Doritos locos tacos regular on Sunday night the 15th of September, I always get the same thing with no problem but this time I feel horrible. I know it was this food because that was the only thing I had that day besides cereal in the morning...... See More all my friends tell me they get sick when they go but I’ve never experienced this till now. ”