Subway

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, and cross-contamination is a real concern due to shared kitchen space and equipment.
• Gluten-free bread may be produced in a gluten-free facility, but other ingredients and surfaces are not guaranteed to be free from gluten.
• Evidence shows a mixture of experiences: several visits with careful handling and separate packaging for GF items, and at least one recent visit resulting in illness.
• Given the above, individuals with celiac disease should be prepared to ask explicit questions about current practices (glove changes, back-stock ingredient use, surface cleaning) and assess personal risk tolerance before ordering.