Jersey Mike's Subs

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contact remains a theoretical risk in a shared kitchen. However, the collected evidence frequently documents deliberate safety practices: separate prep areas or surfaces, dedicated knives, parchment paper, fresh gloves, and separate condiment handling.
• A few isolated negative reports exist, including anecdotes of mishandling or less cautious experiences. These are less common relative to the volume of positive accounts but underscore that experiences can vary by location and shift, particularly during peak times.
• Always communicate clearly about allergy severity and consider asking to observe the GF prep area if you’re especially sensitive.