Leon

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which means cross-contact risks can exist depending on kitchen workflows.
• Some reviews note that an allergen guide existed but was criticized for accuracy, suggesting potential miscommunication risk.
• There are mixed signals about whether GF items are prepared in dedicated equipment or separate fryers; at least one review mentions separate cooking for GF items, but this is not consistently documented.
• Overall, while many diners report safe experiences, the lack of a dedicated GF facility means there is a non-negligible risk for celiac individuals if strict avoidance is required.