Jersey Mike's Subs

⚠️ Risks & cross-contamination

• Cross-contamination risk exists because the facility is not designated as a dedicated gluten-free space. However, many diners report strong safety practices, including separate prep areas, dedicated knives, frequent glove changes, and surfaces or slicers being wiped or cleaned specifically for GF orders.
• Occasional reports describe lapses or longer wait times that could increase risk if not managed, but these seem to be less common relative to the volume of positive experiences.
• The best approach is to clearly communicate an allergy, observe the GF prep process, and advocate for GF-specific steps (e.g., fresh gloves, a clean station, and separate utensils) as you order.