The Ponce St. Augustine Hotel

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, so cross-contamination risk in the kitchen remains a consideration.
• Positive signals exist: staff knowledge about gluten-free needs, accommodation of gluten-free requests, and at least one instance of kitchen steps taken to prepare a gluten-free tortilla-like item (baking corn chips for a gluten-free guest).
• Recent signals (within last year in the data) indicate cautious optimism about celiac safety, but the evidence base is still relatively small and not itemized for every dish.