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Shoyu Sushi Restaurant Inspection

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


  • 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


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