6-245 Queen St S Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
May 6, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Fruity Fruitea is in the Streetsville CN neighbourhood. Streetsville CN, Mississauga has 71 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 12, 2026, there are 68 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since September 16, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
2 violations
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
This record comes from Peel Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
iJuice & iCoffee
Streetsville CN
2 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
No violations
3 violations
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?