Side Piece Kitchen Co-Owner Suffers Severe Burns in Isopropyl Alcohol Oven Accident

Hailey Hernandez, co-owner of Side Piece Kitchen in Tacoma, suffered severe burns after 99% isopropyl alcohol ignited inside an oven at her home. Hernandez sustained second- and third-degree burns on multiple areas affecting roughly 30% of her body, according to a report published Feb. 6. The accident, which occurred Feb. 2, highlights hazards that can ripple through small restaurant teams.

The magnitude of Hernandez’s injuries signals a long and complex recovery. Second- and third-degree burns often require specialized burn care, possible surgeries and extended rehabilitation, which can remove an owner-operator from daily operations for weeks or months. For a small kitchen like Side Piece, co-owner absences strain both front-of-house and back-of-house operations, forcing staff to shift roles, managers to adjust schedules and proprietors to tap emergency funds or personal savings to cover payroll and bills.

The involvement of 99% isopropyl alcohol brings attention to how flammable supplies are handled in and around food businesses. High-concentration isopropyl is commonly used for deep cleaning and sanitation but can ignite near heat sources. Using or storing such products in locations with potential ignition sources - ovens, ranges, heat lamps or hot storage - increases risk for flash fires. Restaurant owners and managers should consider immediate audits of cleaning supplies, safer storage practices, written protocols and refresher training so both owners and employees know how to reduce fire risk.

Operational impacts go beyond immediate staffing gaps. Menu planning, catering commitments and regular service hours may need adjustment while leadership and experienced cooks are unavailable. Cross-training line cooks and supervisors, lining up temporary staffing, and communicating clearly with customers about limited hours or service changes will be essential steps for Side Piece Kitchen and similar small operations. The emotional toll on coworkers and regulars is also real; tight-knit restaurant crews often rely on one another for both labor and morale support.

This accident is a reminder that workplace safety in restaurants extends beyond the kitchen proper. Owners who live in or operate out of shared live-work spaces should review where and how they store high-proof solvents and other flammable materials, and ensure that emergency plans cover household incidents that affect the business. For workers, this underscores the value of cross-training, paid sick-leave policies and emergency coverage plans so service can continue when key staff are injured.

The coming weeks will show how Side Piece Kitchen adapts and how Hernandez’s medical needs progress. For restaurant teams, the practical next steps are clear: inspect supplies, reinforce training, and shore up staffing contingencies so a single accident does not shutter service or jeopardize employee livelihoods.