Chipotle

⚠️ Risks & cross-contamination

• Cross-contamination risk exists because flour tortillas are still part of the menu in some preparations, and there is ongoing interaction between raw/processed ingredients in a busy line.
• The most reliable positive experiences come from staff consistently following precautions: changing gloves, using fresh utensils, wiping down surfaces, and sourcing ingredients from back containers when requested.
• While not a dedicated gluten-free facility, the location demonstrates strong, repeatable safety practices in recent experiences, which mitigates risk for many gluten-sensitive diners but cannot guarantee zero risk in every scenario.