Donatos

⚠️ Risks & cross-contamination

• The operation is not a dedicated gluten-free facility, so cross-contact risk exists in a shared kitchen.
• Several diners report positive experiences with GF crusts, but there are historical and occasional warnings from some reviews about changes in crusts or prep practices at various times/locations.
• Staff behavior matters: some accounts describe diligent glove changes, surface cleaning, and separate areas for GF prep, while others indicate that cross-contamination is a known risk in chains generally.
• Given the volume of positive recent experiences, celiac diners may feel reasonably confident but should still communicate needs clearly (and consider requesting GF-specific handling where possible).