Bruno's

⚠️ Risks & cross-contamination

• The business data indicate this is not a dedicated gluten-free facility, so cross-contact risk exists in a shared kitchen.
• Some diners report a dedicated gluten-free fryer and well-labeled GF items, including a GF bun, which can mitigate risk if consistently applied. But conflicting signals (and the absence of a guaranteed GF facility) mean risk cannot be ruled out.
• As with many GF-inclusive venues, safety may vary by how strictly gluten-free practices are followed during service, cleaning, and food preparation.