CAVA

⚠️ Risks & cross-contamination

• The restaurant is not in a dedicated gluten-free facility, so cross-contamination is possible despite strong precautions.
• Pita, falafel, and some sauces/dressings are commonly not gluten-free, so careful selection is needed (and staff education is essential).
• Successful avoidance hinges on clear communication (informing staff of the gluten allergy), glove changes, and careful handling down the line. Guests repeatedly note staff willingness to change gloves and use separate utensils when asked, which helps mitigate risk but does not guarantee a completely gluten-free preparation.
• Overall, there is a recognized risk in a non-dedicated facility, but evidence suggests good staff responsiveness and active management of gluten-free requests.