Aubrey's

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility; potential cross-contact risk from shared equipment or surfaces.
• No dedicated fryer is mentioned; cross-contact with fried items is a consideration.
• Occasional reports of mislabeling or unmarked items, or uncertainties about prep areas, underscore the importance of explicit server/kitchen confirmation.
• Best practice: tell staff you have celiac disease, request gluten-free tickets or labeling, confirm prep surfaces and glove changes, and rely on items clearly labeled as gluten-free on the menu.