205, 210 & 211-3092 Mavis Rd Mississauga ON · Mavis-Erindale EA
March 28, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Mississauga Flea Market - La Patrona is in the Mavis-Erindale EA neighbourhood. Mavis-Erindale EA, Mississauga has 124 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 124 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 23, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly wash and sanitize utensils?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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.
Mississauga Flea Market - Tazah Farmers Market and Juice Bar
Mavis-Erindale EA
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator properly wash and sanitize utensils?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?