Chipotle

⚠️ Risks & cross-contamination

• The location is not a dedicated gluten-free facility, so cross-contamination risk exists, particularly during peak times or if staff are not vigilant.
• The company states that items containing corn may have trace amounts of gluten due to potential cross-contact in the field; flour tortillas are the only flour-containing items.
• While many diners report excellent precautions (glove changes, utensil changes, counter sanitization, new ingredient bins), there are occasional reports of lapses, especially when the line gets very busy. Clear communication with staff and asking for specific protections (e.g., line-wide glove changes, fresh utensils, fresh toppings from the back) appears to be the most effective safeguard here.