Jim 'N Nick's

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a possibility, particularly if shared cooking surfaces or fryers are used.
• Some reviews highlight scenarios where gluten-free labeling was not consistently followed or where bread-like items (e.g., biscuits) could be present or cross-contaminate plates. Positive experiences often hinge on proactive glove changes, dedicated utensils, and kitchen staff awareness.
• Overall, the risk is present but can be managed with clear communication, asking for allergy-specific handling, and choosing items that are clearly labeled GF and prepared with precautions.