Food Poisoning Outbreak at Cho Dang Tofu

Posted in Our Blog,Outbreaks & Recalls on September 27, 2026

Several people have reported gastrointestinal illness after eating at Cho Dang Tofu in Bellevue, Washington. Restaurant inspection reports indicate several violations that may have contributed to these illnesses.

Food safety is an important part of managing a restaurant. People expect the food they pay for to be safe and unadulterated. When lapses in food safety and complacency happen, people get sick. Sometimes people only experience mild illness. Unfortunately, that isn’t always the case.

Here’s what we know so far about the food poisoning outbreak at Cho Dang Tofu and what may contribute to this and other foodborne outbreak incidents.

Food Poisoning at Cho Dang Tofu in Bellevue, Washington

At least four people reported gastrointestinal illnesses to King County Public Health with a connection to Cho Dang Tofu. A restaurant located at 1645 140^th Ave NE A1-A in Bellevue, Washington.

All reports involve meals consumed at the restaurant on August 16, 2026.

Predominant symptoms involved nausea, diarrhea, abdominal cramps, chills, body aches, and fever between August 16, 2026 and August 17, 2026.

No laboratory testing was performed to confirm the germ responsible for these illnesses. In some cases, illness passes too quickly for a sick person to get to their healthcare provider and have a laboratory test performed. This often occurs in fast moving gastrointestinal illnesses like those producing toxins present in the food. Things like Bacillus cereus and Staphylococcus aureus.

In response to this cluster of illnesses with a common source, King County Public Health visited the restaurant on September 9, 2026.

Cho Dang Tofu Restaurant Inspection Revealed Unsafe Food Practices Which May Have Contributed to Foodborne Illness

Upon visiting the restaurant, King County Public Health identified several unsafe food practices which may have contributed to the outbreak. Namely poor hand hygiene (workers not washing hands consistently) and improper cooling and heating techniques.

Specific violations include:

• “Food and nonfood surfaces properly used and constructed; cleanable”: This often involves damaged cutting boards or food contact surfaces like prep tables.
• “PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt”: A PIC, or person in charge is responsible for ensuring safe food practices in the kitchen. A certified manager (one who has passed certain food safety tests) is required at all times while food is being prepared.
• “Hands washed as required”: Poor hand washing is a huge risk factor for foodborne illness. Cross contamination of raw to ready-to-eat food and bare hand contact can quickly spread germs from one surface or food to another.
• “Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius(C)”: Hot foods should stay hot and cold foods should stay cold. Food migrating between 40 °F and 140° F enter the “danger zone.” A temperature range where harmful bacteria can quickly grow to infectious numbers. Improper cold holding temperature indicates a refrigeration problem, leaving all food stored out of range unsafe for human consumption after two hours.
• “Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish”: Restaurants who serve shellfish, wild mushrooms, and certain types of fish are required to verify traceability ID tags on their products and retain them for the period required by law. Without these tags on hand, a restaurant would not know if a recalled product was served in their restaurant.

Historical Violations

Historical violations uncovered in Cho Dang Tofu restaurant’s inspection history involve sanitary towel storage, shellstock and wild mushroom tag recordkeeping issues, and refrigeration issues.

Follow Up

During the inspection, no sick employee was observed and a specific food or drink item that may have caused the illness was not identified. The agency worked with the restaurant to fix the observed food safety issues and provide instruction on prevention activities.

King County Public Health says that they will return to the restaurant within two weeks to determine if all food safety problems have been resolved.

The outbreak appears to be over, but the investigation is ongoing.

Common Sources of Restaurant Foodborne Illness

There are several common sources of restaurant foodborne illness. Two of the big ones, temperature control and improper hand washing were identified at Cho Dang Tofu.

But what are some others?

Sick Food Workers

When food workers report to work sick, they can spread their illness to others. Improperly washed hands touching countless plates and common food contact surfaces can turn one illness into hundreds in a single shift. Depending on how busy the restaurant is.

Food workers with certain gastrointestinal symptoms are required to notify their managers. Managers are required to follow up to ensure appropriate time has passed before a sick food worker can return to the kitchen.

Improper Sanitation Strength

Warewashing and surface sanitation require specific strengths to effectively kill germs. When a sanitation solution is too weak, germs may survive cleaning activities. When a sanitation solution is too strong, it may create a chemical hazard to consumers.

Restaurant workers should follow manufacturer dilution guidelines and use test strips to verify appropriate sanitizing solutions are used for cleaning purposes.

Improper Heating/Cooling Foods

Food left in the danger zone can quickly become dangerous. Certain foods, like sauces and rice dishes are vulnerable to germs consistent with this Cho Dang Tofu food poisoning outbreak. This can happen when food is improperly heated or cooled or left out too long.

Have You Become Sick After Eating at Cho Dang Tofu in Bellevue?

If you have become sick after eating at Cho Dang Tofu in Bellevue, there are a few important things to consider.

Report Your Illness

It is important to report your possible foodborne illness. Even if your symptoms are mild or pass quickly. While you may have a healthy immune system and recover quickly, others may not be so lucky. Some foodborne illnesses can cause serious, even life-threatening illnesses in the very young, the very old or frail, and those with a weakened immune system. Other germs can impact a pregnancy and result in miscarriage, still birth, or life-threatening infection in the newborn.

Stay Hydrated

Gastrointestinal illness, even those that are fleeting, can cause dehydration. This happens when symptoms like vomiting and diarrhea remove more water than a sick person is able to take in.

In most cases, drinking plenty of fluids, taking electrolytes, and avoiding caffeine or sugary drinks does the trick. However, some people may need intravenous (IV) fluids. Take care of yourself and monitor your symptoms. Get medical attention as needed.

Get Advice

If you have been significantly impacted by your foodborne illness, it is a good idea to get advice from a Food Poisoning Lawyer. An experienced Food Poisoning Lawyer can answer your questions. They can point you in the direction of resources, gather important evidence on your behalf, and represent you as needed. Expenses associated with food poisoning add up. Things like medical bills, missed work, caring for a loved one, and other burdens associated with food poisoning.

The Lange Law Firm Can Help!

If you have been impacted by this gastrointestinal outbreak associated with Cho Dang Tofu or another restaurant and wish to make a legal claim, The Lange Law Firm, PLLC has a Food Poisoning Lawyer that can help.

The Lange Law Firm, PLLC has successfully represented cases just like yours and won millions of dollars in food poisoning and products liabilities lawsuits.

Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation.

By: Heather Van Tassell (contributing writer, non-lawyer)