A recent salmonella outbreak linked to Madre Oaxacan Restaurant in Santa Clarita’s Valencia area has resulted in the establishment’s temporary closure and a lawsuit from a sickened customer. The incident, which occurred in mid-September, has left the restaurant struggling to regain its footing in the community, according to the Los Angeles Times.
After receiving multiple complaints from diners experiencing gastrointestinal symptoms after eating at the restaurant the Los Angeles County Department of Public Health closed the restaurant on September 18. To date, 44 customers of the restaurant have reported falling sick after eating at the establishment.
Ivan Vásquez, the restaurant’s owner, initially alerted county health officials to the potential outbreak. Vásquez, who owns three other Madre Oaxacan locations, made the call on September 18 after receiving notification from a customer who was experiencing symptoms of food poisoning and tested positive for salmonella.
Salmonella is a bacterium that can cause severe gastrointestinal illness in humans and is typically spread through contaminated food or water, or by contact with infected individuals or animals. Symptoms typically include diarrhea, fever, and stomach cramps, appearing six hours to six days after exposure to the bacteria. While most people recover without specific treatment, the infection can be severe, especially for young children, the elderly, and individuals with weakened immune systems.
Health inspectors conducted a thorough examination of the premises, giving it a “C” grade due to multiple health code violations. Among the most serious issues noted were food debris and mold buildup on a cutting board in the food preparation area, as well as a dishwasher’s lack of knowledge regarding proper sanitizing procedures for manual dishwashing.
As part of the investigation, county officials tested 52 restaurant employees for salmonella. Nine staff members, including three cooks, a prep cook, and a dishwasher, tested positive for the bacteria. Vásquez reported that most of these employees were asymptomatic. Only two showed signs of illness around the time of the outbreak: a buser who cleans tables worked on September 17, but didn’t tell anyone he was ill, and a bartender who called out sick the next day. When tested by the health department, both were positive for salmonella.
In response to the closure, the restaurant underwent a thorough sanitization. All food was discarded, and Vásquez implemented a retraining program for his staff, focusing on proper hand-washing techniques, sanitation protocols, and the importance of reporting illnesses promptly.
The exact source of the salmonella outbreak remains unclear and is still under investigation by county health officials. While the bacteria has been linked to the restaurant, it’s uncertain whether it originated there or was introduced through contaminated ingredients.
Vásquez said that he had contacted his suppliers to inquire about any potential recalls, but none were reported.
The incident has sparked legal action. On September 24, a lawsuit was filed against Madre Oaxacan Restaurant by Gary Delrosario, who claims he fell ill after consuming a chicken breast with mole sauce, white rice, and beans at the establishment on September 15. The complaint, filed by Gomez Trial Attorneys and Ron Simon & Associates in Los Angeles Superior Court, accuses the restaurant of negligence and seeks compensation for various costs, including medical expenses and legal fees.
“Shortly after consuming the food, plaintiff became sick and was compelled to seek medical attention,” the complaint states. “Plaintiff tested positive for salmonella. Plaintiff continues to suffer the effects of salmonellosis.”
After addressing the health department’s concerns and implementing new safety measures, the Santa Clarita Madre location was allowed to reopen on September 26, now with an “A” grade. However, the restaurant is facing significant challenges in the aftermath of the incident.
Vásquez reported that customer visits have plummeted dramatically since the outbreak, putting the restaurant’s future in jeopardy. “We’re almost out of business,” he said.
Vásquez added that none of the employees who tested positive for salmonella have returned to work and will not do so until further testing confirms their health status.
County health officials are working to determine the full extent of the outbreak and its origin.
Commenting on this article, Dr. Tony Coveny, one of the national salmonella lawyers who has filed a number of Madre Oaxacan salmonella lawsuits in this outbreak, said, “Food safety regulations exist in the restaurant industry because of the potential consequences of foodborne illness outbreaks. When those protocols are not followed there is a high likelihood of people getting sick, which is what happened at Madre Oaxacan.”
