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Daawat 2.0

950 Wyandotte St W Windsor ON N9A 5Y2 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

Daawat 2.0 has been inspected 10 times by Windsor-Essex County Health Unit (WECHU) since March 3, 2025. The most recent inspection, on June 9, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on June 9, 2026. For example: Adequate storage space is provided for potentially hazardous food

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on June 1, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on June 1, 2026. For example: Adequate protection against pests is provided

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on March 4, 2026. For example: Single-service containers and articles are kept in a sanitary manner

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 4, 2026. For example: Separate handwash stations are provided with the required supplies

About this data

These results come from Windsor-Essex County Health Unit (WECHU), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Required Re-Inspection

    1 infraction

    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
  2. Required

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
      • (c) Durable and easy to clean waste receptacle is NOT provided in sanitary facilities [N]
      • (d) Required supplies are NOT provided in sanitary facilities [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  3. Required Re-Inspection

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  4. Required Re-Inspection

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  5. Required

    9 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  6. Required

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
  7. Required Re-Inspection

    1 infraction

    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
  8. Required

    4 infractions

    • The premises is supplied with adequate potable hot and cold running water
      • (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  9. Required Re-Inspection

    0 infractions

  10. Required

    4 infractions

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]

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