CAVA

⚠️ Risks & cross-contamination

• Cross-contamination risk exists in any setup that handles pita and gluten-containing items, especially in a fast-casual line where multiple people prepare different bowls in sequence.
• Practical precautions shown in the evidence include glove changes, hand washing, clean utensils, and using separate bins or lines for gluten-free components when possible.
• The allergen/menu system and QR access help diners identify safe choices, but during peak times or if specific practices aren’t followed consistently, there can be lapses (as reported in a minority of experiences).
• Overall, most gluten-free-focused reviews describe strong staff attention to gluten-free needs, but a few reports note inconsistent training or handling, which underscores the importance of voicing your needs and watching food prep closely.