The bacterium Vibrio parahaemolyticus (Vp) causes gastrointestinal illness in people, generally through the consumption of undercooked or raw seafood. It is a major concern in the oyster industry, especially as the raw oyster market gains in popularity. As a result, a network of adaptive regulations is triggered during times when Vp risk is high (i.e., during warmer temperatures) and reporting requirements to track confirmed infections. A survey of three main stakeholder groups—managers, growers, and restaurants/retail locations—estimated the costs of these regulations for the Washington State oyster industry to quantify their economic burden. Study participants requested that these costs be categorized by actual dollars spent and labor hours needed, and then again by whether those expenses were part of Vp prevention efforts or as the result of a traceable illness. The survey revealed that prevention efforts cost an average $0.45 per dozen oysters landed and a traceable case costs an average of $61,880 for 2019. These costs are largely borne by growers in the form of fixed costs and therefore, there is also an economy of scale at play. The discussion then focuses on how these costs may apply to future management plans and farm budgets, as well as other geographies.