Some Taco Bell locations have temporarily removed specific fresh ingredients from their menus as health officials continue to investigate a multistate outbreak of the parasitic infection cyclosporiasis.
Signs posted at affected restaurants, including locations in Metro Detroit and Texas, inform customers that they are unable to serve lettuce, cilantro, onions, pico de gallo, and guacamole. The notices attribute these ingredient shortages to a “nationwide recall.” However, as of mid-July 2026, neither the U.S. Food and Drug Administration nor the U.S. Department of Agriculture has issued a public announcement regarding a nationwide recall of these items.
There has been no specific produce grower, supplier, or produce type identified as the source of the outbreak. Furthermore, no link has been established between Taco Bell and any illnesses. It remains unclear if any customers who visited a Taco Bell location contracted the parasite.
Understanding the Cyclospora Outbreak
The Centers for Disease Control and Prevention (CDC) has tallied more than 840 cases of cyclosporiasis as of July 9, 2026, though state-level reporting suggests the number of suspected cases is in the thousands. Michigan has reported over 1,500 cases, with 44 hospitalizations. Other states reporting cases include Texas, Ohio, Pennsylvania, Tennessee, Virginia, and Wisconsin.
Cyclospora is a parasite typically spread through the consumption of products contaminated with fecal matter. While the infection is not usually life-threatening, it can be persistent. Without treatment, symptoms can last for more than a month. Common symptoms include:
* Watery or “explosive” diarrhea
* Fatigue
* Loss of appetite
* Nausea and vomiting
* Abdominal cramping and bloating
Industry Response to Parasitic Threat
The outbreak has prompted various restaurants to adopt different strategies to mitigate risk. While major national chains have generally offered limited public comment on their response plans, some local establishments have taken proactive measures.
In Stevensville, Michigan, Dipisa’s Pizza announced it would pause the service of lettuce, tomatoes, and onions until the situation is resolved. Similarly, the Red B Restaurant in Idabel, Oklahoma, has implemented more rigorous cleaning protocols, such as soaking and washing produce, and has removed items like kale and parsley that are more difficult to sanitize. Roma’s Pizzeria & Italian Restaurant in Michigan noted that it uses whole heads of lettuce cut in-house daily, a practice they established prior to the outbreak for quality purposes.
At the corporate level, Chipotle’s chief corporate affairs and food safety officer, Laurie Schalow, stated on July 11 that the company is monitoring the situation but does not believe its sourced ingredients are associated with the outbreak.
Challenges of Dining Out
Food safety experts emphasize that dining out presents unique challenges during an outbreak because customers rely on the establishment’s preparation processes. Bill Marler, a food safety lawyer, noted that consumers should be cautious when eating at restaurants.
For those preparing food at home, federal health organizations suggest that the risk of contracting the parasite can be reduced through frequent hand-washing before handling produce and by cooking fruits and vegetables, which kills the parasite.
Health officials continue to investigate the source of the outbreak, noting that historical outbreaks of cyclospora have been associated with fresh produce, including leafy greens, cilantro, basil, berries, and green onions. The CDC advises anyone experiencing persistent symptoms such as diarrhea, nausea, or fatigue to contact a healthcare provider. As the investigation continues, Taco Bell customers may find that menu items normally containing the removed produce are still available, but will be served without those specific ingredients.
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