First Watch Centennial

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The pesto typically contains no gluten, but the restaurant uses a shared kitchen and fryer, so cross‑contact with gluten‑containing foods is possible.

The Power Breakfast Bowl contains naturally gluten‑free ingredients, but it is prepared in a shared kitchen with a shared fryer, so cross‑contact with gluten‑containing foods is possible.

The omelet contains only bacon, cheese, and eggs, which are naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, so there is a risk of cross‑contact with gluten‑containing foods.

Cornbread often contains wheat flour, and the restaurant uses a shared kitchen and fryer, which raises cross‑contamination risk even though they have a separate prep area and a GF menu.

The chorizo may contain hidden gluten (e.g., wheat flour or soy filler) and the shared prep area creates cross‑contact risk, even though the dish isn’t fried.

The hash itself (potatoes, vegetables, eggs) is naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, which raises cross‑contact risk, especially if any ingredients are fried or seasoned with wheat‑based additives.

The Market Hash likely contains only vegetables and eggs, but without confirmation that no wheat-based seasonings or sauces are used and given the shared kitchen and fryer environment, there is a risk of cross‑contamination.

First Watch uses a shared kitchen and fryer, and the Pineapple Express likely contains batter or sauces that may include wheat flour, creating a risk of cross‑contact despite a separate prep area.

Steel‑cut oats can be contaminated with gluten unless they are certified gluten‑free, and the restaurant uses a shared kitchen and fryer, which raises cross‑contact risk despite a separate prep area.

French toast is traditionally made with wheat bread, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contact risk even if a gluten‑free version exists.

The turkey breast itself is naturally gluten‑free, but the restaurant uses a shared fryer and a shared kitchen, so any fried sides or sauces could introduce gluten cross‑contact.

The kale, berries, and nuts are naturally gluten‑free, but the vinaigrette could contain hidden gluten ingredients (e.g., malt vinegar) and the shared kitchen/fryer environment poses cross‑contact risk.

The tacos likely contain tortillas, which could be flour (contains gluten) or corn (gluten‑free); plus the shared fryer and kitchen increase cross‑contact risk.