Donatos

⚠️ Risks & cross-contamination

• The venue operates in a shared kitchen environment, which inherently carries cross-contamination risk for gluten-free preparation.
• Some diners report staff taking precautions (glove changes, dedicated utensils, etc.), while others note the lack of a fully separate prep area or oven in certain contexts. Reviews reflect a mix of experiences, with many positive outcomes but also warnings typical of chain pizza environments.
• An official gluten-free certification is limited to certain certified gluten-free take-and-bake pizzas, with in-restaurant toppings on a gluten-free crust described as prepared in a common kitchen in the available materials. This nuance is important for diners who are highly sensitive to cross-contact.