IHOP

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, and IHOP explicitly labels items as gluten-friendly, not gluten-free, due to shared cooking and prep areas.
• Cross-contamination risk is documented broadly for gluten-friendly offerings, especially when shared fryers, surfaces, and utensils are involved.
• There are anecdotes of staff upholding careful practices (e.g., using separate pans or dedicating attention to gluten-free preparation) and anecdotes of less cautious experiences. A manager at another IHOP location was noted to be knowledgeable and to oversee orders to minimize risk, but this may not apply uniformly across all locations.
• For eggs and omelets, there is historical concern about batter-containing mixtures being used in some preparations, reinforcing the need for explicit communication and kitchen confirmation.
• Expect to advocate for yourself: request surface and equipment cleaning, fresh gloves, and explicit confirmation of what is being prepared with gluten-free intentions.