CAVA

⚠️ Risks & cross-contamination

• Cross-contamination risk exists because the restaurant is not a dedicated gluten-free facility.
• The primary gluten-containing items to avoid are pita, pita chips, and falafel.
• Many guests report positive experiences by using a strict order of operations: informing staff of gluten needs, changing gloves, using fresh utensils, and selecting items from separate bins or lines. However, occasional reports of lapses (e.g., containers mixed or gloves not changed at all steps) indicate that safety is highly contingent on consistent staff adherence.
• An accessible allergen guide and online resources help, but the on-site execution (glove changes, utensil handling, and bin management) is what ultimately determines safety in practice.