sweetgreen

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which raises ongoing cross-contamination concerns in a shared kitchen.
• Bread and breadcrumbs are present at the end of the prep line in multiple reports, and some reviewers note the potential for cross-contact despite labeling and staff precautions.
• While staff frequently change gloves and use separate utensils for allergy-related orders, there are recent accounts describing situations where cross-contact could occur if staff oversight lapses.
• There is evidence of manager involvement and allergen-focused practices, but experiences vary, and some diners report ambiguity about ingredient safety in certain sauces or toppings.