An outbreak of Clostridium perfringens occurred among people who attended a catered company luncheon. The company was located in Tampa, Florida. The onset of illnesses suggested a common source exposure. The ill persons did not have any other group meals or food items in common; no other epidemiological associations were identified. The incubation period, symptoms, and duration of illness suggest that the responsible foodborne pathogen was Clostridium perfringens. One person tested positive for Salmonella. The onset date for this illness did not fit attendance at this luncheon event and was not included in the analysis. The chicken breast and jasmine white rice were both statistically associated with illness. The refrigeration units at the catering facility were found to be too small to rapidly cool large amounts of food quickly. The dishes were not held hot enough during the luncheon event. Poor temperature control can promote bacterial growth and toxin production.