CAVA

⚠️ Risks & cross-contamination

• The primary gluten-containing items are pita and falafel; avoiding these is repeatedly recommended by guests and reflected in labeling.
• Cross-contact risks can occur if gluten-containing ingredients are handled in the same workflow or if gloves aren’t changed promptly. Several reports emphasize glove changes and separate handling when allergies are mentioned, but occasional lapses or miscommunication have been noted in some visits.
• While many diners report feeling safe and not sick after meals, a few accounts describe issues when orders pass between stations or when gluten-containing items are involved in the same preparation area.
• An allergen QR/menu and staff willingness to remake bowls with clean lines are common tools used to mitigate risk, but not a guarantee during peak times.