Rudy's

⚠️ Risks & cross-contamination

• Cross-contact risk can arise from shared cutting boards, knives, surfaces, and sauces if not managed carefully. Many reviews highlight glove changes and board sanitization as standard practice, but not every item is guaranteed GF.
• Some sides and sauces can contain gluten, so it’s important to verify each item against the allergen information available at the counter or online.
• Bread or bread-related items are not GF, and you should explicitly request “no bread” to avoid crumbs in the prep area. Some reviewers have noted breads are present at registers or in the general setup, so proactive communication is advised.
• While numerous recent diners report safe experiences, there are occasional past experiences indicating a gluten exposure risk, underscoring that safety can depend on how well the staff adheres to prep protocols on any given day.