Chipotle

⚠️ Risks & cross-contamination

• There is no dedicated gluten-free kitchen, so cross-contamination risk exists by design. However, there is substantial evidence that staff routinely take protective steps (glove changes, utensil swaps, counter sanitizing, and back-container usage) to minimize that risk.
• Real-world accounts show strong, consistent precautions at many shifts and by many team members, though occasional lapses or confusion have been reported in older or outlier reviews. The majority of recent experiences describe safe handling when precautions are requested or clearly indicated.