Olive Garden

⚠️ Risks & cross-contamination

• There is no dedicated gluten-free facility, so cross-contamination remains a possibility.
• The fryer is not dedicated to gluten-free items, increasing risk for fried foods.
• The program emphasizes that items are made without gluten-containing ingredients, but cannot guarantee they meet strict gluten-free definitions.
• Effective safety depends on staff training, explicit allergy communication, glove/utensil changes, separate prep areas, and, when possible, separate serving. Recent guest reports frequently mention proactive managers and careful handling; older feedback notes variability in staff knowledge and options.