Jim 'N Nick's

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a persistent consideration.
• Some items may be cooked in shared fryers or prepared with shared utensils, depending on location and practice; a few reviews explicitly call out non-dedicated fryers as a risk.
• There have been instances of inconsistent staff guidance, including confusion between “gluten-free” and “gluten-friendly” labels and differences in glove-changing practices.
• A handful of recent experiences describe miscommunication or last-minute changes that required extra vigilance from the diner. When possible, request to speak with a manager or a chef about allergy protocols and ask for separate prep or clearly labeled tickets.
• Request new gloves and utensils, and ask the kitchen to note your gluten allergy clearly on the ticket.
• Confirm all sauces and sides are GF before eating, and consider requesting sealed packaging for takeout to reduce mix-ups.