Yats

⚠️ Risks & cross-contamination

• The operation is not a dedicated gluten-free facility, which means cross-contact risk exists and must be managed by the staff and kitchen at the time of service.
• There are mixed recent experiences: some diners report good labeling and risk minimization, while at least one recent account questions the safety procedures for GF items.
• Practical tips that appear in the evidence include asking for no bread and communicating clearly about gluten-free needs, as well as verifying glove changes and kitchen handling with staff.