Chipotle

⚠️ Risks & cross-contamination

• Cross-contamination risk exists in a non-dedicated gluten-free facility, especially during busy periods. The restaurant relies on practices like glove changes, utensil swaps, and counter/food area wipe-downs to mitigate risk.
• Readers should consider asking for proactive measures (e.g., glove change, fresh utensils, fresh back stock) and potentially avoid items that historically pose higher risk (depending on personal sensitivity and current kitchen activity).
• While many diners report no reactions and express high confidence in safety procedures, there are occasional accounts of lapses when staff are rushed or during peak times.