Jersey Mike's Subs

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility; cross-contact remains a theoretical risk whenever toppings, produce, or shared surfaces are involved.
• However, recent evidence shows frequent glove changes, slicer cleaning, separate prep areas or dedicated GF prep spaces, separate utensils/trays, and use of parchment paper to minimize cross-contact.
• There are occasional negative reports, usually tied to high-traffic times or inconsistent adherence, but the majority of recent experiences describe thorough safety practices and careful handling for GF orders.