CAVA

⚠️ Risks & cross-contamination

• The pita, pita chips, and falafel are the gluten-containing components to avoid, which creates inherent cross-contact risk if those items mix with bowls or toppings.
• Cross-contamination risk is mitigated in many reported experiences by staff changing gloves and using clean utensils; the presence of a detailed allergen guide helps diners identify safe components.
• The restaurant is not a dedicated gluten-free facility, so some residual risk remains, especially during busy periods when line flow can lead to miscommunication or mistakes.
• Several reviews highlight strong gluten-awareness and proactive precautions, while a smaller subset notes variability in execution, underscoring the importance of clear allergy signaling and ongoing vigilance.