What shouldn’t I report to the Health Department?

The following are items you should address with the restaurant/manager directly:

• Poor service: Inattentive, rude, or slow service from staff
• Disappointing food: Food that is over- or undercooked, or of poor quality
• Delivery issues: Problems with the accuracy or quality of a delivery order
• Overpriced items or failure to reimburse a meal you have complained about
• No soap or paper towels in a restroom

What should I report to the Health Department?

Complaints about food safety and sanitation:

• Food that is improperly cooked, handled, or stored
• Foreign objects found in food
• Evidence of pests like mice or cockroaches
• Unsanitary conditions in the kitchen or dining area
• Sick food workers

Complaints of Illness

If you suspect you or your party has become ill from eating food purchased at a restaurant or food store, file a complaint as soon as possible. If you are still symptomatic, we urge you to contact your primary care physician.

Typical symptoms of food-borne illness include, but are not limited to, nausea, vomiting, cramps, diarrhea, dehydration, headache, or fever. Depending on the bacterial, viral, or chemical agent responsible for illness, symptoms may begin in as little as one half hour to several weeks after consuming the affected meal. 

How do I report it?

What happens after I submit my complaint?

When you submit a foodborne illness report through the online portal, the information you provide will be sent to the Clark County Health Department (CCHD). CCHD staff may contact you for additional details regarding your symptoms, food consumption, and associated circumstances. If warranted under applicable local regulations and policies, the food establishment will be inspected as part of the illness investigation.

Additionally, the Health Department regularly reviews all submitted reports of foodborne illness to identify potential patterns or trends that may indicate an outbreak. Our goal is to act promptly on the information provided by consumers to protect the public and prevent additional illness.

Please consider “Last Meal Bias”

It is common to attribute illness to the most recent food or meal the consumer ate. However, while certain foodborne pathogens may cause symptoms within as little as 30 minutes, many foodborne illnesses have incubation periods that can extend for several hours to several days. When reporting a possible foodborne illness, please consider all foods and beverages you consumed during the three days before symptom onset, rather than focusing only on your last meal. Answering this question is extremely important to the investigation.