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    The most common fish food poisonings are scombroid and ciguatera. Scombroid is caused by improperly handling of fish producing histamine-releasing bacteria. Symptoms can occur as quickly as 15 mins. Ciguatera is common with tropical and sub-tropical fish and typically causes hot-cold reversal.

    Last updated: March 22, 2024

    Product: Fish

    Date Closed: Mar 20, 2024
    Reason for Closure:
    Evidence of rats or live rats in establishment's food or non-food areas.
    No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.... See More
    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
    Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
    Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
    Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
    Hot TCS food item not held at or above 140 °F.
    Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
    Sewage disposal system is not provided, improper, inadequate or unapproved.
    No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
    Wash hands sign not posted near or above hand washing sink.
    Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
    Source: New York City Environmental Health Department.
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    2.8K


    Report date: Mar 19, 2024
    10. Adequate handwashing sinks properly supplied and accessible
    - comments: noted obstructed handwashing sinks in front prep area and in rear prep area (blocked by rolling cart and equipment in basin of sink) instructed to remove obstructions and maintain clear path for... See More accessibility. Priority foundation. Citation issued 7-38-030(c)

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: noted no hand drying provision at front hand washing sink. Paper towels provided during inspection. Instructed manager to provide and maintain at all times see above for citation issued 7-38-030 (c) priority foundation.

    16. Food-contact surfaces: cleaned & sanitized
    - comments: noted interior paenl of ice machine not clean, debris accumulation. Instructed to clean and mainatin.

    25. Consumer advisory provided for raw/undercooked food
    - comments: missing disclosure for consumer advisory on the menu. Instructed to disclose on the menu which foods can be ordered raw and/or under cooked to order (steak, eggs, ceviche) marking with an asterisk next to those specific items; and then by asterisking them to a footnote that states these items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients and also a reminder statement such as 'consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions' priority violation 7-38-005

    38. Insects, rodents, & animals not present
    - comments: noted approx. 70 mice droppings on floor along wallbase and in corners. In front bar area, rear food prep area, and back storage. Instructed to remove all droppings, clean and sanitize affected areas, contact pest control for service. Priority foundation 7-38-020 (a) citation issued.

    39. Contamination prevented during food preparation, storage & display
    - comments: noted frayed towel covering masa at tortilla station. Instructed manager to use plastic wrap to cover food while not in use to prevent contamination.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: door gaskets on walk in freezer torn. Instd to repair and maintain.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: noted worn cutting board in kitchen. Instructed to replace and maintain smooth and cleanable surface.

    49. Non-food/food contact surfaces clean
    - comments: noted grease debris and build up underneath fryer. Instructed to clean and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: noted hood in kitchen with build up of dust and grease debris. Instructed manager to clean and maintain.

    Source: chicago.gov
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    368


    The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with William J. Walter Candiac, has issued a recall for various terrines due to the product have not been kept in the refrigerator at all times since the time of purchase. As of now, no illnesses related... See More to the consumption of these products have been reported.

    The products in question are the "Terrine Bison, Choco et Porto", "Terrine Lapin Noisettes Amaretto", and "Terrine Sanglier Bleuet Cidre de Glace". These were sold in individual glass jars with metal lids, and were available for sale until March 15, 2024. The recall was initiated due to the absence of the required "Keep Refrigerated" label, which is mandatory.

    People who have one of these products in their possession and who have not kept it refrigerated at all times since the time of purchase are advised not to consume it. They must return it to the establishment where they purchased it.

    If you or a loved one are harmed or experiencing any symptoms, it is important to report it. Reporting can help to detect & resolve outbreaks early and prevent others from being harmed, and enables better surveillance. If symptoms persist, seek medical care.

    Source: quebec.ca
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    265


    Saturday March 16 Fish and chips Still don't feel normal 5 days later. Stomach still tender and hard to eat | Symptoms: Nausea, Vomiting, Stomach Pain See Less
    90


    Date Closed: Mar 19, 2024
    Reason for Closure:
    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
    Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning... See More on all sides, above and underneath the unit.
    Hot TCS food item not held at or above 140 °F.
    Evidence of mice or live mice in establishment's food or non-food areas.
    Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    Source: New York City Environmental Health Department.
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    2.8K


    Date Closed: Mar 19, 2024
    Reason for Closure:
    Evidence of mice or live mice in establishment's food or non-food areas.
    Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
    Hot TCS food item not held at... See More or above 140 °F.
    Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
    Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    Source: New York City Environmental Health Department.
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    1.0K


    Date Closed: Mar 19, 2024
    Reason for Closure:
    Hot TCS food item not held at or above 140 °F.
    After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or... See More less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
    Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    Evidence of mice or live mice in establishment's food or non-food areas.
    Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
    Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    Source: New York City Environmental Health Department.
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    2.8K


    Date Closed: Mar 19, 2024
    Reason for Closure:
    Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
    Live roaches in facility's food or non-food area.
    Evidence of rats or live rats in establishment's food or non-food areas.
    Lighting inadequate; permanent lighting... See More not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
    Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    Hot TCS food item not held at or above 140 °F.
    Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
    Evidence of mice or live mice in establishment's food or non-food areas.
    Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
    Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
    Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
    Source: New York City Environmental Health Department.
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    2.8K


    Closure Date: 03/11/2024

    Violations:
    - High Priority - On the top shelf on cook line odor ban spray bottle next to bread.

    - High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw beef stored... See More over raw bacon **Corrected On-Site**

    - High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the floor under cook line cooler in the main kitchen. 1 live on the floor in the upstairs prep room. **Admin Complaint**

    - High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on shelf under prep table. 8 on floor in liquor room **Admin Complaint**

    - High Priority - Rodent nesting materials present on the floor under prep table.

    - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Finish cook hamburger 170F ; cooked chicken (48F - Cold Holding); raw chicken (56F - Cold Holding); raw beef patties (56F - Cold Holding) ; raw shrimp (54F - Cold Holding); raw fish (54F - Cold Holding) **Repeat Violation** **Admin Complaint**

    - High Priority - Vacuum breaker missing at hose bibb under hand wash sink on cookline

    Source: Florida Department of Health
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    190


    Suspected food poisoning. Symptoms: Diarrhea, Stomach Pain, Cramps, Chills
    Suspected source: seafood
    Onset: Right away
    Duration: Less than 4 hours
    Sick: Me
    Additional information: Happened at Walmart Danville, VA also, I think it is fish from Walmart. This latest was canned salmon. Before, it was fake crabmeat. See Less
    22


    Last 30 days