Bill's

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk, especially in busy periods.
• A few recent anecdotes describe gluten exposure despite GF signaling (e.g., a gluten exposure occurred after ordering from a GF option in a busy setting; another instance involved a pancake item described as gluten-free but associated with symptoms). These illustrate that risk is not zero.
• On the flip side, many diners report dedicated GF menus, separate prep areas or fryers, allergen markers on plates, and direct manager involvement, all of which are intended to mitigate cross-contact risk.
• Given the volume of positive, recent experiences and the presence of multiple documented precautions, the environment can be considered generally celiac-aware with notable safety practices, though not risk-free.