Summit County Health Department inspected Shoyu Sushi on 9/14/2014. We have created a page on how to read the Inspection Report. We’ll highlight the things that may be of interest. Please read the full report below for a complete and accurate report.

Good Practices:

• Variance obtained for specialized processing practices
• Utensils properly stored

Temperatures:

• Shrimp / Display 29º
• Crab/ display 35º
• Tuna / display 58º
• Salmon / reach-in 36º

Observations and Corrective Actions:

• No sanitizer bucket
• Item in ice machine
• Tuna in cold hold display over 41º
• Employee food needs designated area out of food prep area
• Remove child play equipment in back
• Use gloves during food prep

The Entire Inspection Report Can Be Found here