Chipotle

⚠️ Risks & cross-contamination

• Flour tortillas are the primary gluten source to watch for in this location, so risk mainly centers on cross-contact with tortilla-based items and shared utensils or prep surfaces if precautions aren’t followed.
• The restaurant does not operate a dedicated gluten-free facility, which means cross-contact risk is present in principle, especially if staff forget to change gloves, swap all utensils, or fail to sanitize surfaces in busy periods.
• However, a large number of recent guest experiences emphasize proactive measures—glove changes, fresh utensils, counter wipes, and back-of-house ingredient handling—demonstrating that many staff members take celiac safety seriously and act quickly when alerted.