Roadhouse BBQ Winter Park

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Although the brisket is marketed as gluten‑free, the restaurant uses a shared kitchen, prep area, and slicer, creating a risk of cross‑contamination from other gluten‑containing foods.

Unable to analyze — use caution and ask your server.

Although the chicken is marketed as gluten‑free, the restaurant uses a shared kitchen and fryer with no dedicated gluten‑free protocols, so cross‑contact with breaded or seasoned items is possible.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The hot links themselves are gluten‑free, but the restaurant uses shared prep areas and equipment, so cross‑contact with gluten‑containing foods is possible.

The restaurant uses a shared kitchen, fryer, and prep area with no dedicated gluten‑free protocols, so cross‑contact is possible; the meat may be seasoned or sauced with hidden gluten, and the side could be fried in shared oil.

Unable to analyze — use caution and ask your server.

The pork itself is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area with no dedicated gluten‑free equipment, so cross‑contact with gluten‑containing foods or sauces is possible.

Unable to analyze — use caution and ask your server.

Baked beans often contain hidden gluten ingredients such as wheat‑based thickeners or soy sauce/Worcestershire sauce, and the shared kitchen/prep area raises cross‑contact risk.

The sweet potato itself is gluten‑free, but the cinnamon butter may be prepared on shared surfaces or with shared utensils, posing a risk of cross‑contact with gluten‑containing foods.

Unable to analyze — use caution and ask your server.

Collard greens are cooked in a meaty broth that may contain hidden gluten ingredients (e.g., soy sauce, bouillon cubes) and are prepared in a shared kitchen with no dedicated gluten‑free equipment, raising cross‑contact risk.

Corn itself is naturally gluten‑free, but the shared kitchen, grill, and prep areas mean it could be contaminated by gluten residues from other dishes or seasonings.

Unable to analyze — use caution and ask your server.

The potatoes themselves are gluten‑free, but the fries are prepared in a shared fryer that likely cooks breaded or battered items containing wheat, creating a cross‑contamination risk.