INSIDER REVEALS: Foods to Avoid When Dining Out

Interior of a modern restaurant with elegantly set tables and a bar area

One restaurant insider’s viral warning about what not to order has exposed a hidden minefield of food safety risks that could change how you dine out forever.

Story Snapshot

Industry insider warns against ordering certain menu items to avoid foodborne illness.
Shellfish, buffet chicken, ice in drinks, and out-of-season “specials” top the risky list.
Social media amplifies food safety concerns, sparking widespread public debate.
Regulatory frameworks exist, but industry shortcuts and consumer vigilance remain central.

Insider Knowledge Shakes Up Restaurant Norms

Julia Besz’s viral TikTok video, posted in early August 2025, delivered an unfiltered look at restaurant menu landmines straight from a seasoned owner. The advice was blunt: skip shellfish if you’re not dining near the coast, steer clear of chicken at buffets, question any “special” that seems suspiciously non-seasonal, and don’t trust the ice at crowded bars. These aren’t just trivial pet peeves—they’re red flags for foodborne illness that most diners overlook.

The list isn’t arbitrary. Shellfish are notorious for causing outbreaks when sourced far from their natural habitat. Buffet chicken sits in lukewarm trays for hours, creating a breeding ground for bacteria. “Specials” often camouflage aging ingredients, while ice machines—rarely cleaned—can harbor dangerous microbes. The warnings are grounded in industry realities and supported by patterns seen in past outbreaks and expert commentary.

Regulations: Strong on Paper, Patchy in Practice

Federal and state food safety laws, including the FDA Food Code and the FSMA, are designed to minimize risk in restaurants. However, compliance is a moving target. High staff turnover, cost-cutting pressures, and sheer volume can lead to shortcuts, especially in busy or budget establishments. Regulators set the bar, but health inspectors can only catch so much, and the reality on the ground often depends on individual restaurant culture and management.

Restaurants with strong reputations and transparent sourcing tend to exceed minimum standards, but many rely on consumer ignorance and a veneer of professionalism. The viral video’s impact comes not from official mandates but from firsthand testimony—an approach that hits closer to home for skeptical diners.

Social Media’s Amplifier Effect and Consumer Response

The TikTok clip didn’t just inform; it ignited a conversation. Within days, major outlets like the New York Post picked up the story, and public debate spilled across platforms. Consumers, freshly attuned to hygiene after the pandemic, now scrutinize their orders with a new level of caution. The advice spread rapidly, changing behavior in real time—diners began passing up risky menu items, and some restaurants quietly adjusted their offerings in response.

This isn’t the first time social media has exposed industry secrets, but the immediacy and relatability of this insider’s tips set a new precedent. Food safety experts and industry professionals weighed in, generally supporting the core warnings while cautioning against overgeneralization. Not every “special” is suspect, and not every shellfish dish is a hazard. Still, the heightened skepticism is forcing restaurants to reckon with consumer demands for transparency and safety.

Industry and Regulatory Shifts: Technology and Accountability

Regulators haven’t directly responded to Besz’s video, but the broader industry is evolving. Many restaurants are adopting digital food safety management and automated temperature monitoring systems to reduce human error and improve compliance. These innovations aim to close gaps in accountability, making it harder for risky practices to slip through unnoticed. Ongoing FDA and OSHA initiatives continue to emphasize stricter standards and better record-keeping.

Industry associations advocate for deeper staff training and digital traceability, recognizing that consumer trust is fragile and easily lost. The economic stakes are high: restaurants face reputational risk and possible revenue loss if customers steer clear of flagged items. The shift toward safer, more transparent operations may drive up costs but could ultimately protect both diners and businesses.

Expert Perspectives: What Should You Really Order?

Food safety experts urge diners to make informed choices, especially regarding items prone to contamination. Shellfish, buffet poultry, and ice from neglected machines have a well-documented history of causing illness. Temperature control, proper storage, and regular equipment cleaning are non-negotiable for safe food service. Experts agree that while regulations provide a strong foundation, vigilant consumers and responsible operators are the final line of defense.

Academic analysts note that consumer education—fueled by viral stories like this one—can drive real change. The most credible advice is to ask questions, observe kitchen cleanliness, and favor restaurants with transparent sourcing and food safety practices. Not every “special” is a risk, but skepticism and due diligence go a long way toward a safer dining experience.