Gastrointestinal illness outbreak associated with Bobae Korean Noodle House & Bar in Bellevue

Summary 

Public Health investigated an outbreak of gastrointestinal (stomach) illness associated with Bobae Korean Noodle House & Bar in Bellevue. We did not find a specific food or drink item that caused this outbreak. However, the illnesses matched what we see with bacterial toxins. These are poisons made by certain bacteria that can grow quickly when food is left at room temperature. When that happens, the food can become contaminated and make people sick.

The outbreak appears to be over, and our investigation is complete.

Illnesses 

Since February 20, 2026, seven people reported becoming sick after eating at Bobae Korean Noodle House & Bar on February 19, 2026. They reported one or more symptoms including diarrhea, stomach pains, feeling queasy (nausea), chills, and body aches. .

We did not find any sick restaurant workers with signs of gastrointestinal (stomach) illness.

Public Health Actions  

We interviewed seven people who became sick to learn more about their symptoms and what they ate.

On February 24, 2026, we visited the restaurant and found food safety problems that could make people sick:

• Some foods were being kept between 41°F and 135°F, which is the “danger zone”. When some foods are kept too long in this temperatures range, bacteria can grow and produce toxins that can make people sick.

We provided the restaurant education on how to correct the observed food safety problems.

Following this visit, we required them to close while they corrected all the issues. When we returned on February 27, we confirmed everything had been fixed and allowed the restaurant to reopen. 

Laboratory Testing  

We do not have laboratory testing for the people who got sick. Sickness from bacterial toxins often starts and ends soon after eating. By the time people see a doctor, it is usually too late to test.

About Bacillus cereus or Clostridium perfringens:

• Bacillus cereus and Clostridium perfringens are both bacteria that grow fast at room temperature and produce toxins that are poisonous and can cause vomiting, diarrhea, stomach cramps, and often within hours of eating unsafe food.
• Both bacteria are also naturally found in the environment.
• Outbreaks often happen when large batches of food are cooked and sit out too long at room temperatures (between 41°F - 135°F).
• Some food linked commonly to these bacteria include meats, rice, leftovers, sauces, soups, and other prepared foods.
• Contaminated foods stored outside of safe temperature ranges may allow for growth of the bacteria or their spores (bacteria with a tough, outer layer).
• Refrigeration and cooking help reduce the risk, but don’t eliminate these bacteria or spores.

How to lower your risk of food poisoning from Bacillus cereus or Clostridium perfringens:  

• Clean up right away: Wash your hands, cutting boards, and kitchen surfaces used for food preparation immediately after use to prevent germs spreading to other foods.
• Use a food thermometer: Check temperatures when cooking, cooling, and reheating to make sure food is safe.
• Cook and store food safely:
• Cook food to a safe internal temperature.
• Keep hot food at 135°F (57°C) or warmer.
• Keep cold food 41°F (5°C) or cooler.
• Cool large food portions fast.
• You can put hot food straight into the fridge.
• For big batches (like soup, stews, or roasts), split them into smaller containers in the fridge so they cool faster.
• Refrigerate leftovers quickly:Put leftover foods in the fridge within 2 hours of cooking or
  • Within 1 hour if the food is in temperatures hotter than 90°F, such as in a hot car or at a picnic.  
• Reheat food properly: Heat leftovers or pre-cooked food to at least 165°F (74°C) before eating.
• When in doubt, throw it out:
  • Dangerous bacteria in food may not taste, smell, or look different.
  • If food has been left out too long, it may be dangerous to eat, even if it looks OK.  
    
     

More information about foodborne illnesses and B. cereus and C. perfringens  

• About Food Safety, Centers for Disease Control and Prevention
• About Four Steps to Food Safety, Centers for Disease Control and Prevention
• Bacillus cereus Facts, Foodsafety.gov
• Clostridium perfringens Facts, Foodsafety.gov