How we verify every kitchen.

Crowdsourced reviews fail celiacs because they're written by people without celiac. We do something slower, harder, and far more reliable — we pick up the phone.

Find candidates

We start with restaurants that publicly claim gluten-free options — Google listings, restaurant websites, community submissions. We never trust the claim. We use it as a starting point.

Call the chef

Our team calls each restaurant and runs a 10-question protocol script with the manager or chef. Every answer is documented verbatim. No interpretation, no paraphrasing.

Assign the tier

Based on protocol answers, we assign Celiac Certified, Celiac Aware, or GF Options. The full justification — every question, every answer — is published on the listing.

Re-verify forever

Tier 1 every 90 days. Tier 2 every 180 days. Tier 3 passively monitored. Every listing shows a "last verified" timestamp. If the verification is stale, it shows.

Three tiers, no ambiguity

What the tiers actually mean.

Most directories use a binary “is it gluten-free?” field. We don't. The risk gradient between dedicated kitchens and shared kitchens is enormous, and pretending otherwise is what gets celiacs sick.

Celiac Certified

Dedicated kitchen or surgical isolation

✓Either 100% gluten-free facility, or rigorously isolated GF prep area
✓Dedicated GF fryer (or no fryer involved)
✓Color-coded utensils, cutting boards, and prep surfaces
✓Mandatory celiac/cross-contact training for all line cooks
✓Designated allergen supervisor on every shift
✓Re-verified every 90 days

Celiac Aware

Strong protocols in a shared kitchen

✓Shared kitchen with documented GF cross-contact protocols
✓Trained line cooks who understand gluten as an allergen
✓Separate prep step for GF items, with manager verification
✓Some risk remains — we publish the protocol gaps explicitly
✓Re-verified every 180 days

GF Options

Has GF items but cannot guarantee safety

✓Restaurant offers gluten-free menu items
✓No special protocols for cross-contact
✓Suitable for gluten-sensitive diners, generally not for celiac
✓We list these for completeness — and tag them clearly
✓Passively monitored

The 10 questions

The protocol script in full.

We ask every kitchen the same questions, in the same order. We score the answers using the same rubric. The full rubric and the full call transcript are published on every listing.

Do you have a separate gluten-free menu, or are GF items marked on your main menu?

Where do GF items get prepped — same surface as wheat-based dishes, or separate?

Do you fry GF items in a dedicated fryer, or share oil with breaded items?

Does your kitchen team complete formal celiac/cross-contact training?

How is GF food communicated from FOH to kitchen?

Is there a dedicated allergen-handling supervisor on every shift?

How do you handle shared sauces, dressings, and condiments?

When was your last incident report related to gluten cross-contact?

Does the chef or owner have personal celiac experience?

Will you take a phone reservation noting "celiac" and prep your team in advance?

Want to see the full call on a real listing?

Every restaurant page publishes the unedited verification call. No interpretation. No spin. Just the questions and the answers.

See an example listing Browse Miami