1128 East Baseline Road, Tempe, AZ 85283 · restaurant
CiCi has no verified information about how this kitchen handles gluten. That is a gap in the data, not a judgment about the restaurant.
No reports yet. No celiac diner has reported on this venue yet.
The Porch is here because an OpenStreetMap contributor tagged it diet:gluten_free=yes — meaning gluten-free options are offered. That is a useful lead and it is not an audit. Nobody has checked the fryer, the prep surface or whether there is flour in the air, which is why CiCi will not put a number on it yet. It is also why nothing on this page states anything about this business that a contributor did not record — an unverified claim about a named restaurant is a claim we have no business publishing.
Nothing here has been confirmed by a celiac diner, an accreditation body, or the operator. Call ahead and ask about the fryer, the prep surface and whether flour is used in the kitchen.
Every point is traceable. A number with no derivation is an opinion with false precision attached, so here is each component, what it contributed, and why.
Nobody has confirmed this either way. Oil that has fried breaded food carries gluten into everything cooked in it afterwards. A separate fryer removes the most common single point of failure in a restaurant.
Nobody has confirmed this either way. Boards, tongs, grills and hands move gluten between dishes. A distinct prep space and dedicated tools is what turns a gluten-free recipe into a gluten-free plate.
Nobody has confirmed this either way. Airborne flour settles across a kitchen and stays on surfaces for hours. A kitchen that never opens a bag of flour has closed a route no procedure fully controls.
Nobody has confirmed this either way. Gluten dissolves into cooking water and transfers to whatever goes in next. A shared pot is why a gluten-free pasta dish is one of the most frequently failed orders.
No accreditation body has audited this kitchen, and no allergen matrix has been published. Common — most restaurants have neither — but it means the structural claims rest on their own word.
Not enough celiac diners have reported on whether staff understood cross-contact when asked.
Fewer than two diners with celiac disease have reported on this venue. An absence of reported reactions is not evidence of safety — it is an absence of evidence.
0 reported a reaction
These are the reports the score is built from.no ratings
Shown for context and deliberately excluded from the score. Diners without celiac disease cannot detect cross-contact, so including them would dilute the signal.Information source: Recorded by an OpenStreetMap contributor — not verified
Generated from what is actually unknown about this kitchen rather than a generic checklist — these are the gaps the score could not close.
Point CiCi at the barcode on anything you order here and get this same reasoning in about two seconds, plus the carbs and whether it has been recalled. 360,000+ packaged foods are already read and waiting.
Venue data from © OpenStreetMap contributors, ODbL 1.0.
CiCi scores kitchens, not restaurants. A score describes how safely a kitchen handled gluten according to the evidence available — it is not a recommendation, a health inspection, or a guarantee. Kitchens change staff, suppliers and equipment; the questions above are worth asking however high the number.