Nick's 50'S Diner

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free kitchen, so there is an inherent cross-contamination risk in a mainstream diner setting.
• Some older notes reference shared equipment (e.g., grills or fryers) for GF and non-GF items, which could pose a risk depending on current practices.
• Recent diners have highlighted cleaning protocols and staff awareness, including conversations about wiping surfaces and confirming preparation methods, but practices may vary and are not guaranteed to be flawless.
• A few recent reports mention dedicated GF stations or separate toasters at times, while others acknowledge the absence of a fully dedicated GF setup. This inconsistency means vigilance is still warranted.
• Whether GF items are prepared on dedicated surfaces or grills
• Whether GF fries or sides are fried separately from gluten-containing foods