CAVA

⚠️ Risks & cross-contamination

• The pita and pita-based products are the primary gluten-containing items to avoid.
• Cross-contamination risk exists if gloves aren’t changed or if utensils aren’t cleaned between items, but many reports describe proactive glove changes and fresh utensils when an allergy is noted.
• An allergen/menu system is commonly in place, and some diners observe staff using separate bins or pulling ingredients from back storage to reduce risk.
• Overall, while not a dedicated GF facility, the process appears to support careful handling for many celiac diners—though vigilance remains important, especially during peak times.