Chemical safety in restaurants comes down to knowing what is in every container. Three restaurants found that out the hard way, and in each case the cause was a container that did not match what was inside.
What happened at a Chili’s in North Carolina
On Wednesday, October 28, 2026, three guests at a Chili’s in Forest City, North Carolina, ordered margaritas and got chemical burns in and around their mouths. The Foothills Health District says a contract worker gave an employee an industrial degreaser on Monday. It ended up in an unmarked container in the bar area.
Two days later, an employee prepping the bar for lunch thought the container held sugar or salt. They used it at the margarita station. After the guests told staff something was wrong, two employees tasted the substance and had similar symptoms.
The health district suspended the restaurant’s permit right away. It was reinstated the next day, after specialists found the restaurant met all other food safety standards. The health director said the case shows why chemicals must be labeled, stored, and handled correctly under the North Carolina Food Code.
Two older cases with the same cause
Dickey’s Barbecue Pit, South Jordan, Utah, 2014. A lye-based fryer cleaner got mixed into a bag of sugar. On August 10, a worker added that sugar to the sweet tea dispenser. A guest took one sip and spent nearly two weeks in the hospital with burns to her mouth and throat. Authorities also reviewed an earlier incident at the same restaurant, when a worker licked sugar from a container to test it for the cleaner and burned herself.
Applebee’s, Madison Heights, Michigan, 2011. Parents ordered apple juice with their 15-month-old son’s kids’ meal. Police said the sippy cup held margarita mix from a mislabeled bottle. The boy got sleepy and then oddly happy, and his parents tasted the drink and knew something was off. Applebee’s said it would pour apple juice for kids only from single-serve containers at the table, and it planned to retrain its employees.
What these cases have in common
The restaurants and the products were different each time. A container did not say what was really inside. The shift was busy. Someone trusted their eyes instead of a label.
Six habits that prevent chemical mix-ups
- Label every working container. If a chemical or a food goes into anything other than its original packaging, write the common name of what is inside on it right away.
- Store chemicals below and away from food. Keep them away from ice and bar supplies too, and never on a shelf above them.
- Keep chemicals and food in their own containers. Never put chemicals in food bags, bottles, or pitchers. Never put food or drinks in old chemical containers.
- Give contract workers a spot for their chemicals. Pick a place that is nowhere near the kitchen or bar, and make sure the chemicals leave when the workers do.
- Keep kids’ drinks and bar mixers apart. Use different containers and different places so the two cannot be swapped.
- Teach one rule to every new hire. If you cannot tell what it is, do not use it, and never taste it to find out. Ask a manager.
Make chemical safety part of regular training
A poster on the wall is not enough. Every new team member needs to hear these habits, and everyone needs a refresher. Serve It Up Safe trains food handlers and managers across the country, in English and Spanish, with real instructors who have worked the line.
Sources
- Fox News – Chili’s customers suffer chemical burns after dangerous margarita mix-up
- The Columbian (Associated Press) – No charges in toxic tea incident at Utah eatery
- Claims Journal – Michigan couple sues Applebee’s for giving boy booze
Last updated: November 2026. Requirements change – always verify with your local health department. Questions? Call (813) 781-8884 or email info@serveitupsafe.com.