Beginning in mid-April, patrons eating at a restaurant which served a large hotel and conference center developed diarrhea within a few days after their meal. The restaurant featured an elaborate buffet. Stool samples from ten restaurant patrons yielded E. coli O39:NM. Due to the complexity of the buffet, it was impractical to systematically assess food consumption histories. The potential for cross-contamination of food items was observed. Poor temperature holding of food in the buffet was also an issue. Food handlers reported recent diarrheal illness, but no E. coli O39:NM was isolated from their stool samples.