Firebirds Wood Fired Grill

⚠️ Risks & cross-contamination

• Cross-contamination risk exists due to shared cooking surfaces and fryers in a non-dedicated gluten-free facility.
• While many guests report gluten-free labeling and careful handling, there are accounts of gluten exposure when precautions aren’t followed, particularly with to-go orders or during busy times.
• The restaurant often relies on manager or chef involvement to verify safety and to communicate any changes or substitutions to the kitchen.
• Positive experiences frequently cite separate delivery of gluten-free plates and explicit allergy markers on orders; negative notes tend to center on labeling gaps or risks in preparation.