Gusanoz Mexican Restaurant

⚠️ Risks & cross-contamination

• The operation is not dedicated gluten-free, and a shared fryer is used, introducing cross-contact risk for fried foods.
• There is evidence that staff can discuss GF options, but the lack of a dedicated GF facility remains a structural risk factor.
• Some diners reported that nachos or other fried components were baked or otherwise adjusted to reduce risk, indicating improvisation rather than a guaranteed gluten-free setup.
• Overall, cross-contamination risk is non-negligible and not fully mitigated by staff communication alone.