Can happen anywhere, just takes one employee not washing their hands or being otherwise careless.

It sure does.

Many times, lack of help cuts corners on food safety.
Their training periods are shorter.
Their over worked and doing the job of 4.
Because of all the above, most don't know what proper hygiene is

Hope you let them know so they can fix the problem

It’s not just Culver’s, my wife and I went out for ice cream one afternoon last weekend and we both wound up spending the better part of that evening and night on the toilet. She had pistachio in a waffle cone and I had a bowl of sugar free raspberry swirl, so it must have been the employee scooping the ice cream, not the ice cream itself?

Was in the Philippines maybe 10 years ago, was sick as a dog for a week, after a week never thought it could be food poisoning. After a number of test, they confirmed, it was food poisoning. Never imagined it could last that long.

Tes both were chicken

Probably because the OP is blaming it on something they ate 5 days earlier. The professionals know how long it takes.

Yes. I contacted County Health Inspection

It could be the dreaded Norovirus. Very similar symptoms to food poisoning. No cure, No immunity. You can get it repeatedly. There was recently a huge outbreak on a cruise ship so maybe they docked in Miami and it came ashore?!

How many days after eating there it happened. Seems 5 days is the norm which doesn’t make any sense……

We have eaten at both Culver's with no problem ... always good hot meals and seemed to have clean employees . Each time we go, I respond to the survey. When Culver's was still in early days, I gave a very critical response about several things. The manager called me within 15 minutes !! Surprise !! We had a great discussion and things were changed. The surveys really are important ... esp when you have a problem . BUT if food poisoning ... be sure to CALL and talk with manager. Also might be good to call Board of Health to report.

fish
 

Had fish sandwich there it was fine ? very busy

I agree, not possible. Too long by 3 days.

For whatever reason, some people have a grudge against Culvers.

Exactly. Two days = 48 hours.

Five days later and they blame it on Culvers? After about 12-15 other meals, it's Culver's fault.

Sounds like an attack on Culver's instead of the other way around.

Occam's Razor says: because it didn't happen.

Fake complaint.

I worked for a company that made Mayonnaise, Ketchup and Mustard and they are shelf stable products bought in the grocery aisle. They are refrigerate for best quality after opening items, no need to keep refrigerated.

Culvers
 

No sickness here but after eating in Three different Culvers in the Tampa area and enjoying the food we have eaten in the one on 466A on three occasions and found the food to be far less palatable then the restaurants in the Tampa area. Did not get sick but the taste and quality were definitely not on par with the other stores.

I pretty much figured that out after eating at a busy bar/restaurant on a small island in the Sea of Abaco (Bahamas). The Mayo jar was kept on a shelf of the bar. The thinking was that, as long as it wasn't contaminated by a dirty knife or spoon, the vinegar in the Mayo would preserve it.

I'm not the original poster, but I don't think the person meant food can only be prepared "correctly" on weekends, NOT at all. Some places are deciding to open ONLY on weekends, or Th through Sun, because the ONLY have enough trained, EXPERIENCED, staff who know correct preparation and handling to cover 4 days, so of course they choose the the long weekend. Many places in all states are not able to hire the quality of people they need to be open 7 days a week. If a person is observant, it is easy to see employees everywhere, from doughnut shop to fine dining are not as well educated, trained, and knowledgeable about disease, how food borne diseases are spread, and even have the same background in the importance of personal hygiene.... the etiquette of which is also intertwined with the employee's background and how much personal hygiene and kitchen hygiene is practiced in their own life and homes.