CAVA

⚠️ Risks & cross-contamination

• Cross-contact risk exists because the facility is not a dedicated gluten-free environment, and pita-related items are present on the menu.
• Positive safeguards frequently described include glove changes, new utensils, and hands-on guidance from staff as guests navigate ingredients down the line.
• Some accounts note variability in safety practices, underscoring the importance of proactive communication (e.g., stating “gluten allergy” and requesting specific precautions).
• The availability of an allergen menu or QR code helps diners verify which items are GF, which is a strong safety aid when used consistently.