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    Gyros can very well be the source of food poisoning. Improperly prepared meat and fresh vegetables could lead to contamination with harmful bacteria such as E.coli and Salmonella. In more serious instances, the tomatoes could be infected with Hepatitis A, which led to an outbreak in Idaho in 2012.

    Last updated: March 16, 2023

    Product: Gyro

    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps, Chills
    Suspected source: Gyro
    Onset: 4 to 12 hours
    Duration: Less than 4 hours
    Sick: Me | Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps, Chills See Less

    Suspected food poisoning. Symptoms: Nausea, Chills, Headache
    Suspected source: Gyro meat
    Onset: 4 to 12 hours
    Duration: Less than 4 hours
    Sick: Me | Symptoms: Nausea, Chills, Headache See Less

    On 3/7/23, I had the gyro meat lunch special. It included salad and pita. Within 5 hours of eating it I had stomach pain and nausea. Then vomiting every hour for the next 8 hours. That is all I ate on the 7th, so no other food was in my system. | Symptoms: Nausea, Vomiting, Stomach Pain See Less

    Report date: Mar 3, 2023
    3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
    - comments: observed no written employee health policy on the premises. Instructed management to provide a signed employee health policy for each employee and mantain as required. Priority foundation 7-38-010,citation issued.... See More

    5. Procedures for responding to vomiting and diarrheal events
    - comments: found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that is effective against norovirus). Priority foundation violation 7-38-005,citation issued.

    8. Hands clean & properly washed
    - comments: observed poor hygienic practices. Observed food employee in front prep area cooking chicken on grill then rinsing hands under running water with gloves on then immediately handled ready-to-eat pita bread, cut lettuce for salad and no handwashing. Instructed to wash hands only at handwashing sink and must wash hands after any and every possible contamination. Priority violation 7-38-010,citation issued.

    15. Food separated and protected
    - comments: observed raw chicken on skewers stored above ready-to-eat blended chickpea pureed used to prepare hummus located in walk-in-cooler. Instructed management to properly store all raw foods so they will not cross contaminate ready-to-eat foods. Priority violation 7-38-005, citation issued.

    21. Proper hot holding temperatures
    - comments: observed two cooking spit units at front food preparation area not on with tcs foods at improper temperatures: observed beef/lamb at 55. 4f-56. 1f and gyro meat at 64. 0f-67. 1f. Instructed manager that cooking spit units must be continuously on as meat is shaved for plating foods. Instructed manager, hot tcs foods must maintain hot holding temperatures of above 135f at all times. Management voluntarily discarded approximately 50# of food worth $500. Priority violation 7-38-005, citation issued.

    37. Food properly labeled; original container
    - comments: observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

    41. Wiping cloths: properly used & stored
    - comments: instructed to properly store all washcloths in a sanitizing solution especially when not in use.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed stained cutting board on top of the front prep line cooler. Instructed to resurface or replace the cutting boards and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout prep/cooking area especially under and around cooking equipments.

    56. Adequate ventilation & lighting; designated areas used
    - comments: instructed to detail clean kitchen exhaust hoods/filters to remove accumulations of dusts build-up and maintain.

    58. Allergen training as required
    - comments: allergen training is required for all employees that have a city of chicago food sanitation certificates. Instructed to complete training and keep certificates on site.

    See Less

    Ate half a gyro from this location. Vomiting and diarrhea within and hour of eating. Diarrhea is still present over 24 hours later. | Symptoms: Nausea, Diarrhea, Vomiting See Less

    Report date: Feb 9, 2023
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: observed no person in charge with valid chicago food sanitation certificate. Instructed manager to designate person in charge during all hours of operation.

    2. City of chicago food service sanitation... See More certificate
    - comments: observed no certified food manager on duty while tcs foods are being prepared,handled and served such as (chicken,hotdogs, burgers, and sliced tomatoes) must be on site at all times. (priority foundation 7-38-012)(citation issued)

    22. Proper cold holding temperatures
    - comments: observed several tcs foods stored at inadequate temperatures ranging from 49-58 f. Instructed manager to ensure all cold tcs foods are held at 41 f and below. Manager discarded 5 pounds con carne, 15 pounds burgers, 21 pounds cheese, 5 pounds gyro, 5 pounds tomato, and 1 pound mozzarella ($117. 75). Priroity violation 7-38-005 citation issued.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: observed deli cooler near front prep and 2 door cooler in rear holding at at inadequate temperatures of 50 f and 55 f respectively. Instructed manager to ensure all coolers hold at 41 f and below. Priority violation 7-38-005 citation issued.

    38. Insects, rodents, & animals not present
    - comments: observed 30 rodent droppings throughout kitchen including behind front freezer chest unit nearest toilet room and in boiler room. Instructed manager to service all affected areas. Priority foundation violation 7-38-020(a) citation issued

    58. Allergen training as required
    - comments: observed no certified food manager on site with food allergen certification. Instructed manager to comply with requirement.

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    Eating gyros with fries, brother and I became ill after eating them. Symptoms include body aches, headaches, abdominal pain, dizziness, tremors, and hot flashes. | Symptoms: Other, Dizziness, Stomach Pain, Body Ache See Less

    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Vomiting
    Suspected source: Gyro or flu
    Onset: 4 to 12 hours
    Duration: Less than 4 hours
    Sick: Me | Symptoms: Diarrhea, Nausea, Vomiting See Less

    Tuesday the 17th, I think the turkey The gyro was not to have onion and it did
    I ordered 2 turkey gyros one with out onion. And an order of jalapeño poppers I have been sick since | Symptoms: Diarrhea, Nausea, Vomiting See Less

    Yesterday afternoon, January 12, I bought and ate a gyro plate I experience a pain in my stomach a couple hours after I ate the gyros plate and was feeling sick and bloated. All of a sudden I had to run to the bathroom with bad diarrhea.... See More As soon as I got up I then felt nausea and started vomiting ( 3 times). I then was told by friends to take some pesto bismol and drink fluids. Early this morning, around 2am, I go up and started vomiting again. | Symptoms: Diarrhea, Nausea, Vomiting, Bloating, Stomach Pain See Less

    If it was a couple hours, do you remember what you ate before gyros, because the gyros, would not be in your intestinal track yet. It takes 6 to 8 to pass from stomach to the small intestines, Google it.
    Reply 2 weeks ago
    Iwaspoisoned Support
    Hi, thanks for your comment. If the contamination is chemical or biological symptoms can start even within minutes. If it is biological contamination it can start as fast as 30 minutes (e.g. staph). Other types of contamination can take longer, it all depends on what it was, but it can be fast.
    Reply 1 week ago
    Last 30 days