The CDC (Centers for Disease Control and Prevention) estimates that nearly 48 million suffers from a foodborne illness in the United States annually, nearly 128 thousand of which are hospitalized.
Foodborne illness can be caused from a number of issues including improper handling, improper cooking and/or improper storing.
Bacteria multiply rapidly between 40 °F (approximately 4.44 °C) and 140 °F (60 °C). Because Hawaii is warm year-round -- all perishable food should never be left at room temperature. Period.
Some restaurants in Hawaii are notorious for selling food that are left at room temperature for hours.
Twitter member @KaarinG spotted a Hilo restaurant selling bentos (a single-portion takeout) and musubis (generally luncheon meat on top of rice wrapped with dried seaweed) at room temperature during a upper 20s Celsius (or mid 80s Fahrenheit) day.
I can clearly see chicken, egg, fish cake, hot dogs, luncheon meat and tuna in those meals. All of which are perishable.
I suggest that everyone studies food safety on the CDC's website. They offer a comprehensive guide to preventing, diagnosing and treating foodborne illness.
CDC.gov | CDC Estimates of Foodborne Illness in the United States | Retrieved May 3, 2014
USDA.gov | Foodborne Illness: What Consumers Need to Know | Retrieved May 3, 2014