CAVA

⚠️ Risks & cross-contamination

• pita, falafel, and certain sauces are common gluten sources; avoid those to minimize risk.
• Cross-contact risk exists along the line, especially in busy times or when care isn’t consistently followed, but many diners report proactive glove changes and line-wide precautions when gluten is mentioned.
• The restaurant is not listed as a dedicated gluten-free facility, so the possibility of cross-contact remains if instructions aren’t followed or if newer staff aren’t as trained. Rely on the allergen information, explicitly request glove changes, and consider asking that toppings be prepared with fresh utensils and bins.