Abstract: At 2:00 p.m. on August 2, 2021, three employees at a limited-service food restaurant were broiling hamburger patties using a Duke brand broiler oven. The broiler was reported to have ongoing operational issues and appeared to draw more natural gas than it burned, releasing smoke and carbon monoxide into the kitchen. A Gaylord brand exhaust vent above the broiler had not been serviced, and its fresh air intake and baffles were dirty and clogged. The lack of ventilation caused exhaust gases to linger in the kitchen. As a result, the employees became ill and sought medical attention. They were treated without hospitalization.