On December 13, 2013 a group of individuals from 5 different households ate at a restaurant located in Minnetonka, Minnesota. Minnesota Department of Health (MDH) staff interviewed ill cases and non-ill cases about food consumption and illness history. Eleven patrons were interviewed. Six meet the case definition. The median incubation period was 28 hours (range 15.5 to 31.5 hours). The median duration of illness was 34.5 hours (range, 8 to 109 hours). All cases reported vomiting and diarrhea. Stool samples submitted by two patrons were positive for norovirus GII at the MDH Public Health Laboratory. No one was hospitalized and no one died. Sanitarians from the City of Minnetonka visited the restaurant on December 20. Illness histories and job duty information were obtained from 47 restaurant employees. Six employees reported recent gastrointestinal illness between November 29 and December 18. During the site visit, sanitarians noted that the restaurant was maintaining illness logs and that there were recent illnesses noted. Proper handwashing and limiting bare-hand contact with ready-to-eat foods were observed. Investigators concluded this was a foodborne illness outbreak. Based on foods reportedly consumed by ill cases, the most likely food vehicle was nachos. Employee interviews suggested illness transmission among food workers.