Smoky Mountain

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, increasing risk of cross-contact.
• Mixed anecdotal evidence on safety practices:
• Some diners report careful handling (gloves, separate boards, and dedicated prep steps) for GF orders.
• Other diners report cross-contact risks, including claims that GF items may be prepared or cooked in shared equipment (e.g., shared ovens) or with standard toppings.
• Recency matters: very recent feedback includes a note that gluten-free pizza may be cooked in the same oven as regular pizza, which is a significant cross-contact risk for some celiac diners.
• Overall, safety is not guaranteed and depends on exact kitchen handling during a given visit.