The full answer
Yes — restaurant kitchens are one of the highest-risk environments
Shared grills, fryers, cutting boards, and utensils in a busy restaurant kitchen make cross-contact common even when a dish is ordered correctly as gluten-free — the ingredients might be safe, but the preparation process may not be.
How to reduce the risk
Look for restaurants experienced with gluten-free requests, and don’t hesitate to ask specific preparation questions — see what questions to ask a restaurant and whether a gluten-free menu alone is enough.
Important context
Individual symptoms, reactions, medical histories, food products, and local labeling rules can vary. Community experiences are not medical evidence.
For personal medical decisions, diagnosis, testing, or treatment, consult a qualified healthcare professional.