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Gastrointestinal illness outbreak associated with 13 Coins in SeaTac
| AT-A-GLANCE | |
|---|---|
| Cases | 2 |
| Hospitalizations | 0 |
| Deaths | 0 |
| Status | Investigation is complete |
| Location | 13 Coins, 18000 International Blvd, SeaTac, WA 98188 |
| Meal Date | February 19, 2026 |
| Illness Onset Date | February 19, 2026 |
| Current Inspection Rating | Okay |
Summary
Public Health investigated an outbreak of gastrointestinal (stomach) illness associated with 13 Coins in SeaTac. 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 19, 2026, two people reported becoming sick after eating at 13 Coins on February 19, 2026. They reported one or more symptoms including diarrhea and stomach pains.
We did not find any sick restaurant workers with signs of gastrointestinal (stomach) illness.
Public Health Actions
We interviewed two people who became sick to learn more about their symptoms and what they ate.
On March 4, 2026, we visited the restaurant and did not find any unsafe food practices. This does not rule out the chance there may have been unsafe food practices which contributed to the illnesses on the day the food was prepared.
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 - Four Steps to Food Safety
Centers for Disease Control - Bacillus cereus facts
Foodsafety.gov - Clostridium perfringens facts
Foodsafety.gov