Chipotle

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination risk cannot be entirely eliminated.
• Cross-contact risk is present with shared line equipment, beverages, and toppings, though staff consistently report changing gloves, washing hands, and using fresh utensils and back-of-house containers when asked or when a gluten-free order is communicated.
• The restaurant’s allergen guidance notes that gluten-containing items include flour tortillas, and that items containing corn may carry trace gluten due to field co-mingling. To minimize risk, patrons are advised to request freshly washed hands and gloves, fresh utensils, and fresh toppings as needed.
• Busy times can make it harder to maintain strict separation, so clear communication and requesting back-stock items and a single dedicated preparer can help reduce risk.