A-3066 Hurontario St Mississauga ON · DT Cooksville
March 5, 2026
PassThe restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Juicy Birds is in the DT Cooksville neighbourhood. DT Cooksville, Mississauga has 119 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 116 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since July 15, 2025, with 2 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
This record comes from the local public-health unit for Mississauga. 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.
DT Cooksville
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?