Nacho Mama

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which means cross-contamination is a potential risk if staff do not follow strict gluten-control practices.
• Positive signs include staff knowledge about celiac concerns and explicit caution to avoid flour tortillas for items like burritos and quesadillas, as well as reports that grills and cooking surfaces are cleaned prior to cooking.
• The most recent feedback emphasizes safe handling and pride in gluten-free preparation, but the non-dedicated status remains a structural risk to monitor.