Sen Yai
Last inspected: Jan 27, 2026
64
Score
Inspectors have visited Sen Yai six times, with records going back to 2023. The latest inspection on file is from Jan 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
“Repairing-premises structures attachments and fixtures-methods” comes up most often, recorded three times in the inspection record.
Compared to other Brighton restaurants (averaging 88), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut vegetables in hotel pans left out on counters at 55F person in charge moved them to active refrigeration to chill to 41F. Keep TCS foods at 41F or below. Rehydrated rice noodles in water stored at ambient at 75F had been per person in charge prepared 11am. The person in charge voluntarily discarded all the rice noodles.
590.003/3-501.16-P
Controlling pests (pf)
Inspector notes: In the kitchen on top of the order prep area shelving observed numerous small rodent droppings; observed small rodent droppings in kitchen behind chest freezers; observed small rodent droppings along stairs towards basement; observed large dark rodent droppings in basement near old broken walk in refrigerator. Clean and sanitize area of rodent droppings. The pest control report from 1-21-2026 indicates there was a captured rat. Have your pest control operator perform another service complete all the exclusionary work recommended including checking the drop ceiling for pest activity and ensure that the new report from the pest control operator has no captures and no evidence of pests.
590.006/6-501.111-PF
Outer openings protected (c)
Inspector notes: At the rear entrance from the kitchen there are notable gaps at the bottom of the door allowing for pest entry; repair or replace door or install a door sweep.
590.006/6-202.15-C
(b) and (c) equipment food-contact surfaces nonfood-contact surfaces and utensils (c)
Inspector notes: In the kitchen on the wall behind the cook line and on the floors beneath the equipment there are encrusted stains and debris; clean and sanitize the kitchen of soils.
590.004/4-601.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: In the basement there is a lot of unorganized clutter preventing proper cleaning and observation of pests in the basement; throw away unnedded equipment and organize the basement to allow for proper cleaning and monitoring of pest activity.
590.006/6-501.114-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: In the kitchen there is a hole used to route cables for the printer; seal the hole in the drop ceiling to prevent pest entry.
590.006/6-501.11-C
64
Jul 16, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer spray bottle testing above 500ppm. Retrain staff to properly dilute sanitizer tablets to 200ppm.
590.007/7-204.11-P
Reheating for hot holding (p)
Inspector notes: Pork stew in soup warmer at 89F. Cooked pork portions in warmer at 74F. Reheat cooked foods to 165F prior to placing into hot holding to be held at 135F. Corrected on site- reheated to 167F
590.003/3-403.11-P
(a )cooling methods (pf)
Inspector notes: Cooked pork at cookline station at 68F in deep container. Moved to walk-in refrigerator and spread out to cool. Cool cooked foods to 41F before placing into service line.
590.003/3-501.15-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No quats test strips on site. Provide test strips.
590.004/4-302.14-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Threshold at back door missing tiles allowing pests to enter kitchen. Repair to prevent pests from entering.
590.006/6-501.11-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.
590.003/3-304.14-C
55
Jan 22, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Reheating for hot holding (p)
Inspector notes: Pork feet in hot holding at 75F. PIC stated to go containers of pork feet placed into hot holding from refrigeration for one hour. Reheat cooked foods to 165F prior to placing into hot holding. Pork feet reheated to 175F
590.003/3-403.11-P
(a )cooling methods (pf)
Inspector notes: Cooked ground pork at cookline refrigerator at 81F. Cooked beef in small container at 105F. Both items spread out to cool- pork 65F in 10 minutes. Cool cooked foods completely to 41F before placing into service.
590.003/3-501.15-PF
Storage or display of food in contact with water or ice (c)
Inspector notes: Bean sprouts and quail eggs stored in water. Discontinue storing foods in water to avoid potential bacteria growth. Corrected on site.
590.003/3-303.12-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Missing tiles and damaged threshold at back door. Replace/repair as needed so that door closes completely and does not allow pests to enter.
590.006/6-501.11-C
Sponges use limitation (c)
Inspector notes: Sponge observed at ware washing station. Discarded.
590.004/4-101.16-C
67
Jul 1, 2024
Routine
1 major violation. 4 minor violations.
View 5 violations
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Raw salmon and shrimp offered on menu with no disclosure connecting to remider of raw and under cooked foods. Provide indication of what menu items are raw or under cooked.
590.003/3-603.11-PF
Nonfood contact surfaces (c)
Inspector notes: Floor drain under dish machine with soils. Clean to avoid attracting pests
590.004/4-602.13-C
Nonfood-contact surfaces (c)
Inspector notes: Soiled cardboard lining equipment shelves. Discard cardboard. Discontinue using cardboard on shelves. USe materials that are cleanable durable and non-absorbent.
590.004/4-101.19-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Cases of raw shell eggs stored on floor of walk-in refrigerator. Store eggs and all foods off the floor to prevent contamination.
590.003/3-305.11-C
Toilet rooms enclosed (c)
Inspector notes: Customer bathroom door is not self-closing. Provide self-closing door.
590.006/6-202.14-C
74
Jan 8, 2024
Routine
3 minor violations.
View 3 violations
Toilet rooms enclosed (c)
Inspector notes: Bathroom door is not self-closing. Ensure bathroom door is self-closing.
590.006/6-202.14-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expires this month. Provide date for hood cleaning.
590.006/6-501.14-C
Sponges use limitation (c)
Inspector notes: Sponges oberserved at warewashing station. Discontinue using sponges for warewashing. Use green scouring pads not sponges. Sponges do not dry and can harbor bacteria.
590.004/4-101.16-C
86
Nov 22, 2023
Routine
No violations found.
100
Frequently Asked Questions
When was Sen Yai last inspected?
The most recent health inspection at Sen Yai on file is from Jan 27, 2026. The public record contains six inspections in total.
What is the most common violation at Sen Yai?
Across the inspection record, “repairing-premises structures attachments and fixtures-methods” has been cited three times, more than any other issue at Sen Yai.
How does Sen Yai compare to other restaurants in Brighton?
Sen Yai most recently scored 64 out of 100, which is lower than the Brighton average of 88.
Has Sen Yai's inspection record improved over time?
No. Recent inspections at Sen Yai have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sen Yai means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sen Yai inspected?
Based on the inspection history on file, Sen Yai is inspected around three times per year on average.
Nearby Restaurants