Snarf's Sandwiches Golden

The hot dog is served on fresh baked bread, which contains wheat gluten, and the shared fryer and kitchen increase cross‑contamination risk.

The BLT is served on fresh baked bread, which is typically made from wheat flour and contains gluten; cross‑contact is also possible in a shared kitchen.

The Cheese & Mushroom sandwich is served on fresh baked bread, which is typically wheat-based, and the restaurant operates a shared kitchen and fryer, increasing cross‑contamination risk for gluten.

The dish is served on fresh baked bread, which is typically made with wheat flour and contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk.

The sandwich is served on fresh baked bread that contains wheat, and the restaurant uses a shared kitchen and fryer, increasing cross‑contact risk for gluten.

The item is served on fresh baked bread, which contains wheat gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk for celiac customers.

The sandwich is served on fresh baked bread that contains wheat, and the restaurant uses a shared kitchen and fryer, increasing cross‑contact risk for gluten.

The hot dog is served on fresh baked bread, which contains wheat gluten, and the shared fryer presents a cross‑contact risk for gluten residues.

The Italian Sandwich is served on fresh baked bread, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contact risk for gluten‑free diners.

The Pastrami & Swiss is served on fresh baked bread, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk.

The dish is served on fresh baked bread, which contains wheat gluten, making it unsafe for a celiac diet; additionally, the shared kitchen and fryer increase cross‑contact risk.

The sandwich is served on fresh baked bread, which contains wheat gluten, and it is prepared in a shared kitchen with shared fryers, increasing cross‑contamination risk.

The Roast Beef & Provolone is served on fresh baked bread, which contains wheat gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk.

The dish includes fresh baked bread, which contains gluten, and the restaurant operates a shared kitchen and fryer, increasing cross‑contamination risk for celiac patients.

The sandwich is served on fresh baked bread, which contains wheat gluten, and the BBQ sauce may also contain gluten; shared kitchen and fryer increase cross‑contact risk.

The sandwich is served on fresh‑baked bread that is unlikely to be gluten‑free, and the restaurant uses a shared kitchen and fryer, creating a high risk of cross‑contact even with a separate prep area.

The item is served on fresh baked bread, which contains gluten, making it unsafe for a celiac diet.

The sandwich is served on fresh‑baked bread that contains gluten, and the restaurant uses a shared kitchen and fryer, increasing the risk of cross‑contact.

The item includes fresh baked bread, which is typically made with wheat flour, and is prepared in a shared kitchen with a shared fryer, creating a high risk of gluten cross‑contamination.