Mother's Pub & Grill North

5109 NW 39 Ave, Gainesville, FL 32606 · Permanent Food Service · License 1102294

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 9, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Jul92026

Routine inspection

11 violations found

First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Portioned coleslaw in reach in cooler on cooks line dated 6/24, manager stated the container was reused and the date these were prepped was 7/4. He updated date.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken wings in walk in cooler, manager stated the wings get rotated every 2 days.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Brown cutting board on clean dish rack stained black. -Interior white deflector plate in ice machines located in kitchen and tavern bar.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sanitizer bucket in Handwash sink at dish pit, manager moved bucket.
  Fixed on the spotRepeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of frozen food on floor in walk in freezer, manager placed items on shelf.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee cooking on cooks line with large hoop earrings, employee removed earrings.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -Table top reach in cooler gasket torn in tavern bar. -Brown cutting board with deep cut marks on clean dish rack. -Multiple large plastic lids cracked in walk in cooler holding chicken wings. -Rust racks in walk in cooler. -Walk in freezer interior door in disrepair.
  Repeat violation
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  -Liquor storage shelves. -Condiment storage shelf in wait station area.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler on cooks line with standing water.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Both Handwash sinks behind main bar.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Multiple tiles in back storage stained brown from old leaks.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul92026Follow-up to an earlier complaint checkFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.