Moxies Miami Restaurant

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which raises the baseline risk for cross-contamination.
• Menu items can be labeled gluten-conscious, with staff sometimes modifying dishes to avoid gluten (e.g., removing soy glaze, substituting buns). While these adjustments can reduce risk, they do not guarantee a gluten-free preparation.
• Some dishes may rely on shared fryers or prep equipment, which can introduce cross-contact even when a dish is intended to be gluten-free.
• Reviews consistently highlight that staff and managers are attentive about allergies, but the structural risks (shared equipment, non-dedicated facility) remain.