Texas Roadhouse

⚠️ Risks & cross-contamination

• The restaurant does not operate a dedicated gluten-free facility, so cross-contamination is a real and ongoing risk in shared kitchen spaces, grills, fryers, and prep areas.
• Some menu items or sauces may contain gluten or wheat ingredients; even seemingly gluten-free items can be at risk if cooked with shared utensils, on shared grills, or with gluten-containing toppings (butter, croutons, gravies, etc.).
• The available gluten-friendly resources emphasize the importance of informing staff about a gluten allergy, requesting separate prep areas or utensils, and sometimes using a separate allergy-friendly pan or grill area. However, not all staff or locations consistently implement these safeguards.
• Desserts are not gluten-free, and many fried or battered items are unsafe for celiacs unless explicitly marked gluten-friendly and prepared with strict cross-contact controls.
• A few isolated reports suggest some staff are highly attentive (e.g., a manager personally verifies prep, or a gluten-informed waitress coordinates with the kitchen), while other experiences highlight variability in knowledge or execution.