Case-patients who shared a common strain of Salmonella Enteritidis were discovered to have eaten at the same restaurant. Cases had eaten a variety of foods that had been served at the restaurant. The restaurant inspection found multiple violations including, eggs left at room temperature, shells placed in egg flat above preparation space, chicken stored at 50 degrees (too warm), improper chicken thawing, and cooked noodles left at room temperature. Shell eggs and chicken are often a source of Salmonella Enteritidis exposure. Poor temperature holding and food handling practices may have promoted bacterial growth and increased the potential for cross contamination. Environmental samples taken at the restaurant failed to show the presence of Salmonella bacteria.