Salt & Straw

⚠️ Risks & cross-contamination

• The restaurant is not gluten-free certified and operates in a kitchen that processes gluten, so cross-contamination is inherently possible.
• Strong cues from the evidence show proactive precautions to mitigate risk: allergy scoops, fresh pints, back-side scooping, glove changes, and separate preparation practices when needed.
• While many diners report safe experiences, occasional concerns or variability in staff knowledge at some times indicate that safety can depend on the exact staff and procedures followed during a given visit.