Chipotle customers report illness after eating at LA unit

Public health officials in Los Angeles are investigating a possible illness tied to a Chipotle restaurant at 4550 W. Pico Blvd., in Los Angeles, according to a report from Business Insider.  It said it received an email from the Los Angeles Health Department's Acute Communicable Disease Control saying it was "aware of reports of illness and is investigating."

Chris Arnold, Chipotle spokesperson, however, said in an email to Fast Casual that the chain has received no contact from health officials or customers regarding the claims. 

The claims stem from people who said they had eaten at the Pico Boulevard Chipotle on around Dec. 13, posting on that they were suffering from vomiting, diarrhea and nausea.

One report said, "My whole family and I ate at Chipotle two days before we started experiencing stomach pains and nausea. It was constant vomiting every two hours and weakness. We all had burrito bowls with meat, beans, rice, and guac. The symptoms lasted for two days now. We're starting to feel better, but it was a very uncomfortable experience and we won't be going to Chipotle anymore after this."

In an email to Fast Casual, Chipotle's Chris Arnold said that the chain takes any report of illness very seriously.

"We are aware of a few reports (two of which appear to be the same) on user-generated reporting sites, but there is no clinical validation associated with those reports, and we have not been contacted by customers directly to substantiate these claims. We have also not been made aware of any illness reports made to local health officials. As a precautionary measure, we have implemented heightened preventative procedures at this restaurant, which we do as a matter of policy if we ever receive reports of illness (even if they are not substantiated)."

Chipotle has suffered similar cases over the past year when the norovirus was tied to a location in Sterling, Virginia. The chain temporarily closed the restaurant, and its shares dropped more than 7 percent. 

Topics: Food Safety

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