Reports of illness among members of two dining parties in April 2013 prompted a foodborne illness outbreak investigation by Minnesota Department of Health (MDH) officials. Ill persons reported eating at a restaurant located in Wayzata (Hennepin County), Minnesota. MDH staff interviewed the original complainants and other restaurant patrons identified from credit card receipts to obtain information on food/beverage consumption and illness history. Sixty-one patrons who ate at the restaurant from April 14 to April 23 were interviewed. Of these, 15 met the case definition. Reported meal dates ranged from April 15 to April 23. No cases sought medical attention or died. Eleven stool samples were submitted to the MDH Public Health Laboratory by ill patrons. Nine specimens were positive for norovirus GI.6A. The restaurant served a full menu including breakfast, lunch, dinner and a Sunday brunch buffet. Three cases had breakfast or brunch. Twelve other cases reported having lunch or dinner at the restaurant. Eighty of 84 restaurant employees were interviewed. Nineteen reported recent gastrointestinal illness. Reported symptom onsets for employees ranged from April 8 to April 26. Stool samples collected from 2 employees were negative for viral and bacterial pathogens. However, these were collected 5 and 6 days, respectively, after resolution of symptoms. The City of Wayzata sanitarian observed bare-hand contact by employees preparing ingredients and garnishing dishes. The employee illness log was not maintained. The restaurant was instructed to sanitize all surfaces, discard all ready-to-eat foods prepared by ill or recently ill employees, use an employee illness screening form and to exclude any staff member reporting vomiting or diarrhea until 72 hours following resolution of symptoms. Investigators concluded that multiple ill food workers likely contributed to contamination of several ready-to-eat foods thereby causing the outbreak.