Subway

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, so cross-contact risk is an inherent concern.
• Several accounts indicate shared ovens or prep spaces with gluten-containing foods, which raises the potential for cross-contamination even when gloves are changed.
• Staff may attempt to mitigate risk by using fresh ingredients from the back and by changing gloves; some reviews explicitly document this, while others emphasize the persisting risk of contamination in a fast-paced setting.
• While some diners feel comfortable with the precautions taken, others have experienced adverse effects, highlighting the variability and uncertainty of safety in practice.