Chipotle

⚠️ Risks & cross-contamination

• The restaurant is not labeled a dedicated gluten-free facility, so there is an inherent cross-contamination risk in a busy kitchen.
• The prevailing pattern in the evidence is that staff regularly change gloves, washing hands, and replace serving utensils and containers when an allergy is noted. Reports consistently highlight proactive measures like wiping down surfaces and sourcing ingredients from back stock to minimize CC risk.
• There are occasional reports where precautions were not followed as expected (often tied to busier times or human error), which underscores that while precautions are common, they are not guaranteed at all times.
• Overall, with explicit requests for glove changes, fresh utensils, and fresh ingredient containers, many guests with celiac disease report safe experiences.