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Gastrointestinal illness associated with Marlaina’s Mediterranean Kitchen
| AT-A-GLANCE | |
|---|---|
| Cases | 11 |
| Hospitalizations | 0 |
| Deaths | 0 |
| Status | Investigation is complete |
| Location | 643 SW 152nd St. Burien, WA 98166 |
| Meal Date Range | September 20, 2025 |
| Illness Onset Date Range | September 21, 2025 |
| Current Inspection Rating | Excellent |
Summary
Public Health investigated an outbreak of gastrointestinal (stomach) illness associated with food from Marlaina’s Mediterranean Kitchen. The symptoms were consistent with a bacterial toxin. We did not identify a specific food or drink item that may have caused the illnesses.
This outbreak appears to be over, and our investigation is complete.
Illnesses
At least 11 people became sick with one or more symptoms such as diarrhea, stomach pains, feeling sick (nausea), headache, and fatigue
We did not find any sick restaurant workers.
Public Health actions
On September 23, 2025, we learned of several people who became sick after attending an event catered by Marlaina's Mediterranean Kitchen. On September 25, 2025, we distributed a survey to people who attended the event to learn more about their illnesses and what they ate. On October 8, 2025, we visited Marlaina’s Mediterranean Kitchen. We found that the restaurant was using unsafe food cooling procedures that increased the risk of bacterial toxin growth for two separate dishes served at this event. We provided education to the restaurant on how to safely cool food and the requirement to report suspected foodborne illnesses to Public Health immediately.
Laboratory testing
We do not have laboratory testing for the people who got sick. Bacterial toxin sickness often starts and ends soon after eating, and 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 can cause vomiting and diarrhea.
- 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 40°F - 140°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 140°F (60°C) or warmer.
- Keep cold food 40°F (4.4°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 - Four Steps to Food Safety
Centers for Disease Control - Bacillus cereus facts
Foodsafety.gov - Clostridium perfringens facts
Foodsafety.gov