P.F. Chang's

⚠️ Risks & cross-contamination

• The facility is not officially described as a dedicated gluten-free facility, so cross-contamination risk remains a consideration, especially during busy times or when orders involve multiple dishes.
• A minority of diners have reported adverse experiences or gluten exposures, which reinforces the point that no kitchen is perfectly risk-free and that strict adherence by all staff is essential at every service.
• Given the variability in experiences across locations, it’s wise to explicitly communicate the severity of celiac disease, double-check that the GF items are prepared with dedicated equipment, and monitor the plating color signals as a confirmation of gluten-free handling.