A home-based catering business in Rock Island, Illinois, has been ordered to stop operating after a football team dinner it served left at least 45 of 75 people sick. The September 24 meal from Sunshine and Spice featured a taco bar with fajita chicken, taco beef, cheesy pepper beans, cilantro corn rice, and pico de gallo. Within hours, 23 players, five coaches, and three parents reported vomiting and diarrhea. One player saw a doctor, but no one was hospitalized, and most symptoms cleared up within 24 hours.
The outbreak forced Rock Island to postpone its homecoming football game, a tough break for players and families who had been building toward that night all season. County health officials said the business was unlicensed and not food-safety certified, which is why it was shut down. Owner Joshua Harris has apologized and says he is cooperating with the health department and law enforcement. The investigation is still active, with pathogen test results on seized food pending. Officials noted the owner has the option to pursue proper certification.
For those of us here on the Suncoast, the takeaway is simple. Team dinners, booster club fundraisers, and church suppers are part of the fabric of our communities, and Florida’s heat and humidity make safe food handling even more important. If you’re hiring someone to feed a crowd, ask whether they’re licensed and certified. If you’re volunteering to cook for a group, brush up on the basics. Have you ever wondered about the food safety rules at a local youth sports event? Tell us in the comments.
