BRONZE
UnverifiedPizza · Idaho Springs, CO
Limited GF options · Verify with staff
– Dedicated Kitchen
– Dedicated Fryer
– Separate Prep
✓ GF Menu
– Staff Trained
AI safety analysis — always confirm with your server.
View Full MenuUnable to analyze — use caution and ask your server.
The wings are likely fried in a shared fryer and the sauces (especially BBQ and dry rub) often contain hidden gluten, creating cross‑contact risk despite a GF menu.
Unable to analyze — use caution and ask your server.
The dip may contain hidden gluten thickeners and the chips are likely fried in a shared fryer, posing cross‑contamination risks despite the restaurant offering a GF menu.
The tortilla chips are likely fried in a shared fryer and the queso sauce may contain gluten-containing thickeners, creating cross‑contact risk despite the GF menu.
The pork green chili likely contains no obvious gluten ingredients, but the seasoning, broth, or thickening agents may include wheat, and shared prep areas increase cross‑contact risk.
The restaurant uses a shared kitchen, fryer, and prep area, which raises cross‑contamination risk, and the crustless pizza base may contain hidden gluten unless specifically confirmed as GF.
The Margherita pizza uses a standard wheat crust and is prepared in a shared kitchen with shared prep surfaces and fryer, creating a risk of gluten cross‑contamination.
The ingredients themselves (arugula, pine nuts, parmesan, lemon‑oil dressing) are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.
Salads are inherently gluten‑free, but the shared kitchen and prep areas mean there is a risk of cross‑contact from utensils, bowls, or toppings like croutons that may contain gluten.
The Caesar salad includes croutons, which are typically made from wheat bread and contain gluten, and the shared fryer and prep area increase cross‑contamination risk.
The salad itself is naturally gluten‑free, but the candied walnuts may be coated with a wheat‑based syrup and the balsamic vinaigrette could contain hidden gluten ingredients, and the kitchen is shared, increasing cross‑contamination risk.
The salad contains croutons, which are typically made with wheat, and is prepared in a shared kitchen with potential cross‑contamination from the fryer and other prep areas.
The sandwich is served on regular bread, which contains gluten, and the kettle chips are fried in a shared fryer, posing cross‑contamination risk.
The sandwich includes bread (not specified as gluten‑free) and is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk; the Italian dressing and kettle chips may also contain hidden gluten.
Honey or Garlic Cheese Bread is made with wheat flour and is not listed on the GF menu; the restaurant uses a shared kitchen and fryer, creating a high cross‑contact risk for celiac patients.
The hot honey dippers are made with a wheat-based dough, which contains gluten, and the restaurant uses shared fryers and prep areas, increasing cross‑contact risk.
The calzone is made with traditional pizza dough that contains wheat flour, and the restaurant uses a shared kitchen and fryer, creating a high risk of cross‑contact with gluten.
The Classic Calzone is made with traditional pizza dough, which contains wheat flour, and is prepared in a shared kitchen with shared prep areas, posing a high risk of gluten cross‑contamination.
The dish uses cavatappi pasta (wheat) and is served in a bread bowl, both containing gluten, and is prepared in a shared kitchen with cross‑contact risk.
The ravioli is made from wheat pasta, which contains gluten, and the dish is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk.
The dish uses cavatappi (regular wheat pasta) and is baked inside a bread bowl, both of which contain gluten, and the shared kitchen/fryer increases cross‑contamination risk.
The dish uses cavatappi (wheat pasta) and is served in a bread bowl, both containing gluten, and it is prepared in a shared kitchen with cross‑contact risk.
The Specialty Skillet is a pizza that uses a wheat‑based crust, and the restaurant’s shared kitchen and fryer present a high risk of cross‑contamination with gluten.
The Apple Harmony Pizza is made on a traditional wheat crust, and the restaurant uses a shared kitchen and prep area, which poses a high risk of gluten cross‑contamination.
The Hipster Pizza is made on a traditional wheat crust, which contains gluten, and the restaurant uses shared kitchen equipment and fryers, increasing cross‑contamination risk for celiac patients.
The Sky Hawk Pizza uses a traditional wheat-based crust, which contains gluten, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk.
The pizza uses a standard crust that contains wheat, and the shared kitchen/fryer environment poses a high risk of cross‑contact with gluten-containing foods.
The sandwich is served on garlic bread, which contains wheat flour, and the restaurant uses a shared fryer and prep area, increasing cross‑contamination risk for gluten.
The sub includes a wheat-based roll, which contains gluten, and the dish is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.
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Anonymous · helps celiacs find safe food
The original Beau Jo's mountain-style pizza with GF crust available. A Colorado classic.