Junct'n Square Pizza

The restaurant uses a shared kitchen and fryer, and while they have a separate prep area, the GF pasta may be cooked in a shared pot and the sauces could contain hidden gluten or be prepared with shared utensils, posing cross‑contamination risk.

The restaurant has a separate prep area and a dedicated gluten‑free crust, but the shared kitchen and fryer increase the chance of cross‑contact, and the house sauce may contain hidden gluten (e.g., soy sauce, malt).

While the greens are naturally gluten‑free, the restaurant uses a shared kitchen and fryer, and the vinaigrette could contain hidden gluten ingredients (e.g., malt vinegar or soy sauce), so cross‑contamination is possible.