sweetgreen

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contact is a known risk in this setup.
• Bread or breadcrumbs are occasionally reported near the preparation area or the end of the line, creating opportunities for cross-contamination if precautions lapse.
• Some items may be stored or handled in ways that could inadvertently contaminate gluten-free components.
• There are positive, safety-focused practices observed (glove changes, separate utensils, manager involvement) but safety signals are not uniformly guaranteed across all visits.
• For customers with strict celiac safety needs, proactive in-person communication and requesting enhanced precautions (e.g., glove changes, separate prep areas, allergen binder if available) are prudent.