Joe's Crab Shack

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a consideration.
• There is evidence that not all fryer/oil setups are dedicated to GF, though some diners noted steps taken to keep things safe (e.g., omitting butter sauce on GF fish and broccoli).
• Occasional missteps occur, such as GF items arriving with non-GF components (e.g., croutons on salads) in some reports. Staff responsiveness and kitchen communication appear variable in practice, though many diners report knowledgeable staff and GF options being clearly identified.
• Overall, the risk is present but mitigated by GF menus, staff who can discuss options, and the possibility to customize orders.