Snooze, an A.M. Eatery

⚠️ Risks & cross-contamination

• The restaurant network is not universally a dedicated gluten-free facility, and several reports indicate cross-contamination risk in shared prep areas, grills, or toasters. Some diners report staying safe when staff explicitly changes gloves, cleans surfaces, and uses separate equipment, while others report getting glutened despite precautions.
• A few reviews describe situations where the pancake batter or other components labeled GF were not prepared separately, leading to adverse reactions. Timeliness and bustle can also impact how rigorously allergy protocols are followed at the table.
• Overall, the evidence shows a meaningful safety framework in place, but cross-contamination remains a real concern if precautions aren’t consistently applied or if orders are not clearly communicated as allergy-specific.