Mendocino Farms

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so there is an inherent cross-contact risk in shared equipment or prep spaces.
• However, a substantial portion of recent customer feedback emphasizes proactive precautions: allergy labeling, glove changes, dedicated GF toasters or dedicated surfaces, and explicit notes on orders for wheat/gluten allergies.
• Some older or outlier comments mention concerns when modifications are needed or when staff protocols aren’t followed; these appear far less common in recent evidence.
• As with many GF-focused concepts, honesty about ingredients, clear labeling, and explicit allergy requests at the point of order are key to a safer experience.