SILVER
UnverifiedPizza · Idaho Springs, CO
GF options available · Ask about cross-contamination
– Dedicated Kitchen
– Dedicated Fryer
✓ Separate Prep
✓ GF Menu
✓ Staff Trained
AI safety analysis — always confirm with your server.
View Full MenuRed and white wines are produced from grapes and contain no gluten; standard wines are not processed with gluten-containing ingredients.
Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.
Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.
Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.
Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.
Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.
The restaurant has a shared kitchen and fryer, which raises cross‑contamination risk, and the cheese filling could contain hidden gluten ingredients unless specifically prepared gluten‑free.
The wings are likely fried in a shared fryer, which can cause cross‑contamination, and the sauces (buffalo, honey‑sriracha, BBQ, dry rub) often contain hidden gluten ingredients.
Tortilla chips are often corn-based but can be fried in a shared fryer and may contain wheat flour or cross‑contamination; the queso and pork green chili could contain hidden gluten thickeners.
The dip itself is likely gluten‑free, but the chips are probably fried in a shared fryer that also handles gluten‑containing foods, creating a cross‑contamination risk.
The restaurant offers a gluten‑free version of the cheese bread, but the shared kitchen and equipment increase the risk of cross‑contact, especially if the same ovens or utensils are used for regular and GF items.
The tortilla chips are likely fried in a shared fryer, which can cause cross‑contact, and the queso sauce may contain hidden gluten additives.
Cocktails are generally gluten‑free, but house‑crafted mixed drinks can contain malt‑based spirits, flavored syrups, or other additives that may have gluten, and the restaurant’s shared kitchen does not guarantee cross‑contact control for beverages.
The toppings themselves are naturally gluten‑free, but the roasted garlic‑olive oil sauce may contain wheat flour as a thickener, and the shared kitchen/fryer environment poses cross‑contact risk.
The arugula salad contains no gluten ingredients, but the restaurant operates a shared kitchen, so there is a risk of cross‑contact from other foods or surfaces.
Candied walnuts often contain a sugar coating that may include wheat flour, and some balsamic vinaigrettes use malt vinegar or soy sauce, both of which can contain gluten; plus the shared kitchen increases cross‑contact risk.
The item is made with a honey dough that is almost certainly wheat-based, and it is cooked in a shared fryer, creating a high risk of gluten cross‑contact.
Standard draft and bottled beers are typically brewed with barley or wheat, which contain gluten and are unsafe for celiac disease.
The mac & cheese is served in a bread bowl, which contains wheat gluten, and the shared kitchen/fryer environment adds cross‑contact risk.
The ravioli is made from wheat pasta, which contains gluten, and the restaurant uses a shared kitchen with potential cross‑contact despite a separate prep area.
The dish uses cavatappi pasta (wheat) and is baked inside a bread bowl, both of which contain gluten, and it’s prepared in a shared kitchen with cross‑contact risk.
The dish uses cavatappi pasta (regular wheat) and is served in a bread bowl, both of which contain gluten, making it unsafe for celiac disease.
The Margherita pizza is made on a regular wheat crust, and the restaurant’s shared kitchen and fryer present a high risk of cross‑contact despite a separate prep area.
The Sky Hawk Pizza uses a traditional pizza crust that likely contains wheat, and the shared fryer and prep area increase cross‑contact risk; pepperoni and sauce may also contain hidden gluten.
The Vegetarian Combo Pizza uses a standard wheat crust, and the restaurant’s shared kitchen and fryer increase cross‑contact risk for gluten.
The Caesar Salad includes croutons, which are typically made from wheat bread and contain gluten, and the shared kitchen/fryer increases cross‑contamination risk.
The sandwich is served on garlic bread, which contains wheat, and the side chips are fried in a shared fryer, posing cross‑contamination risks.
The sandwich is served on regular bread, which contains gluten, and the kettle chips are likely fried in shared oil, posing cross‑contact risk; processed meats and Italian dressing may also contain hidden gluten.
The sub includes a wheat roll and the meatballs are likely bound with breadcrumbs, both containing gluten, and the chips are fried in a shared fryer that can cross‑contaminate.
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Anonymous · helps celiacs find safe food
The original Beau Jo's location, Colorado's legendary mountain pizza. GF crust available, clearly marked menu, and staff take celiac orders seriously at the iconic original.