Bartaco

⚠️ Risks & cross-contamination

• Some diners report glutenings or symptoms after meals, which highlights that cross-contact risk can exist in practice if allergen protocols aren’t followed precisely in the moment.
• Desserts and certain kids’ items (e.g., kids’ quesadillas) are repeatedly cited as gluten-containing, indicating these are high-risk for celiac diners.
• A few experiences point to variability in staff knowledge or execution (e.g., differences in fryer allocation or ingredient verification), suggesting that ongoing vigilance is important and that diners should proactively communicate allergies and verify with staff/kitchen when dining.