CAVA

⚠️ Risks & cross-contamination

• Pita bread/pita chips and falafel are the main gluten-containing items to avoid; most other menu components can be gluten-free.
• Cross-contamination risk is present in general fast-casual operations, but can be mitigated by staff changing gloves, using new utensils, and pulling ingredients from safe bins.
• Some reports mention sauces or toppings that may be handled in ways that could introduce gluten if not requested from clean bins or if gloves aren’t changed promptly; asking staff to handle allergen-safe components from back stock or providing explicit instructions at the start can help.
• The availability of an allergen-focused menu and staff training are positive signals, but coverage may vary with busyness or location.