Objective: The aim of this study was to investigate the outbreak of food poisoning occurred after meals at a university cafeteria. Method: This is a case-control study. Two case definitions, suspicious and probable, were established. A total of 472 people were included in the study. An 18-question questionnaire was prepared to collect data on food poisoning taken place on November 29, 2018. Binary logistic regression analysis was used to evaluate risk factors. 95% confidence interval was used for the odds ratio (OR) and statistical significance was considered to be p<0.05. Findings: In the evaluation performed considering the presence and the number of complaints, of the participants, 278, 49 and 145 were identified to be “possible case”, “suspected case” and “healthy”, respectively. The mean age for possible cases was 21,91 ± 0,23 years, for suspected cases was 20,9 ± 0.3 years and for the control group was 22,11 ± 0,43 years. The crude attack rate was %71,87. The most common complaints in the case group were abdominal pain, diarrhea, nausea, fever, chills and vomiting (83,7%, 68,2%, 66,8%, 65,5%, 57,1%, 35,9%, respectively). In the regression analysis based on the foods consumed by the patients and the healthy ones, OR was calculated to be 7,8 for “pasta” and 10,1 for “tirilece”. In the microbiological analyses, Salmonella enterica growth in the pasta samples, Bacillus cereus growth in the “tirilece” samples were detected. Conclusion: In our daily life, numerous food poisoning cases are often observed in public or private sector workplaces. Unlike Salmonella, B. Cereus is generally ignored as an etiological agent. Since B. cereus spores commonly exist in raw and cooked foods and are resistant to high temperatures, they cause significant problems at public food consumption settings. It should not be ignored as an etiological agent in food poisoning cases. Even though the mode of transmission was not identified in the study, it was concluded that the possible causes of the outbreak were insufficient heat treatment, bacterial load of the food serving utensils, inadequate sanitization of the food preparation areas and utensils in the kitchen and the failure of the persons preparing foods to comply with the hygiene rules. Particular inspections at public food consumption settings may reduce the risk of poisoning caused by food and prevent the occurrence of similar outbreaks.