More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Bud's Pony Keg last inspected?
The most recent inspection on record was on Sep 24, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from May 29, 2024 to Sep 24, 2026.
Has Bud's Pony Keg ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated May 29, 2024.
The Full Inspection History
3 inspections
ROUTINE - STANDARD INSPECTION
Sep 24, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed buildup of debris on racks in reach in coolers. Ensure to clean as often as necessary.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Sep 24, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 12, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 29, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.1(Y)Food temperature
Official Wording
4.1(Y) - Temperature Measuring Devices
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in milk cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.