Little Mama’s Italian

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility. This inherently introduces cross-contamination risk for diners with celiac disease.
• No explicit confirmation of a separately dedicated fryer for gluten-free items, which can be a concern for fried foods.
• Positive notes include practices like staff cleaning the kitchen space and changing gloves when allergies are disclosed, and some evidence of separate handling for gluten-free pasta (e.g., prepared in a separate pot in some accounts, and meals marked for allergy awareness). These practices are helpful but may vary by visit and staff.
• Overall, safety depends on current kitchen execution and how thoroughly gluten-free requests are followed on the day of service.