Jhoomar Indian Cuisine
Last inspected: Apr 22, 2026
90
Score
Across the available record, Jhoomar Indian Cuisine has five inspections on file, the first dated 2024. The most recent visit was on Apr 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about eight violations before that.
When inspectors have written things up, “physical facilities installed, maintained, and clean” has been the most frequent reason, cited six times.
The city-wide average sits at 94, which Jhoomar Indian Cuisine's 90 doesn't quite reach. The record reflects steady performance over time.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed baked potato, cooked goat cooked chickpeas, cooked lentils, and other foods in the reach in cooler in the main kitchen lacking a date of prep or discard. Observed containers of cooked chicken and lamb in walk in cooler lacking dates of prep or discard. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as s...
511-6-1.04(6)(g)
90
Oct 3, 2025
Routine
1 major violation. 3 minor violations.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels at rear handwash sink and women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive food and grease debris between the bottom of the griddle and top or reach in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Buildup of debris in steam well where gravy is held. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive food and grease debris on floor under fryers as well as under the griddle area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
78
Dec 19, 2024
Routine
1 major violation. 10 minor violations. 1 corrected on site.
View 11 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed build up of a brown debris on the back corners of the food prep sink located in the kitchen. Food contact surfaces such as the food prep sink are to be cleaned at a frequency that will prevent the accumulation of soil and other debris. PIC had staff begin cleaning
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of food an other debris on the inside handle of the reach-in cooler near the broiler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have cleaned by 10/6/25
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of staining located on the exterior of tea brewing equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have Cleaned by 10/6/25.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of food and other debris on the rails of the bakers rack located in the walk in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have cleaned by 10/6/25
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build up of grease on the bottom shelf of the table locakted to the left of the grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have cleaned by 10/6/25
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of grease and food debris on the exterior of the fryers. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Have cleaned by 10/6/25
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed heavy build up of food, grease and other debris on the floor under the grill area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have Cleaned by 10/6/25
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed heavy build up of food, grease and other debris on the floor under the fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have cleaned by 10/6/25
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed build up of debris on the floor in the dry storage room. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Have cleaned by 10/6/25
511-6-1.07(5)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed a build up of grease and food debris on the exterior of the broiler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Have unit cleamed by 10/6/25
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build up of grease and food debris on the exterior of the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have the fryers cleaned by 10/6/25.
511-6-1.05(7)(d)
55
Apr 5, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed milkshake prep with "out" date of 12/18 in ice cream cooler. Food shall be discarded according to date marking system that is in place.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed green substance on nozzles of drink machine in lobby. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispen...
511-6-1.05(7)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed two employees cooking without hair restraints when I entered the facility. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Ensure that all employees wear hair restraints of some form.
511-6-1.03(5)(j)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed receptacle area with excessive trash on ground. Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Refuse should be cleaned up in a timely manner.
511-6-1.06(5)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive food and grease debris on floor under fryers as well as under the griddle area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Implement more routine cleaning.
511-6-1.07(5)(a)
67
Feb 7, 2024
Initial
2 major violations. 1 minor violation.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels at front and rear handwash sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed green substance on ice chute of left drink dispenser in the lobby. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and...
511-6-1.05(7)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive food and grease debris on floor under and between fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
78
Frequently Asked Questions
When was Jhoomar Indian Cuisine last inspected?
The most recent health inspection at Jhoomar Indian Cuisine on file is from Apr 22, 2026. The public record contains five inspections in total.
What is the most common violation at Jhoomar Indian Cuisine?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited six times, more than any other issue at Jhoomar Indian Cuisine.
How does Jhoomar Indian Cuisine compare to other restaurants in Columbus?
Jhoomar Indian Cuisine most recently scored 90 out of 100, which is lower than the Columbus average of 94.
Has Jhoomar Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at Jhoomar Indian Cuisine have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Jhoomar Indian Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jhoomar Indian Cuisine inspected?
Based on the inspection history on file, Jhoomar Indian Cuisine is inspected around two times per year on average.
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