CiCi · Restaurants · , NY

Zatar

1201 8th Avenue, , NY 11215 · Middle Eastern

Not enough evidence to score
Not enough evidence to score

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.

Where this record came from, and what it is worth

Zatar 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.

Check or correct this entry on OpenStreetMap →

Read these first

Where the score came from

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.

Dedicated fryer — unknown0 / 14

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.

Separate prep area and utensils — unknown0 / 14

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.

No wheat flour used on site — unknown0 / 14

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.

Fresh water for gluten-free pasta — unknown0 / 8

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 third-party accreditation0 / 20

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.

Staff knowledge unconfirmed0 / 12

Not enough celiac diners have reported on whether staff understood cross-contact when asked.

No celiac outcome data yet0 / 18

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.

Who reported, and what happened

Celiac, DH and caregiver reports0

0 reported a reaction

These are the reports the score is built from.
Everyone else0

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

What to ask before you go

Generated from what is actually unknown about this kitchen rather than a generic checklist — these are the gaps the score could not close.

  1. Do you have a dedicated fryer, or is the oil shared with breaded food?
  2. Can this be prepared on a clean surface with clean utensils?
  3. Is wheat flour used in the kitchen — is there flour in the air?
  4. I have celiac disease, so this is medical rather than a preference — can someone check with the kitchen?

Where it is

Check it in the aisle instead

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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.