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Item No.:
08
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Site:
Galley-Deck 5 - Main Galley Dishwash
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Violation:
Water dripped consistently from the backflow prevention device on the middle spray arm of the drop-off area. This was corrected before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 6 - Schooner Bar
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Violation:
The atmospheric vents of the backflow prevention device for the utility sink's pre-rinse spray arm were blocked with a white plastic material. Corrective actions started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention - Cross-Connection Control Log
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Violation:
Six non-testable backflow prevention devices for the newly added Deck 16 Crown Lounge did not have results recorded in the log. Crew provided the inspector with records from the ship's management system database which indicated these devices were inspected on 02 November 2025.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Bunkering Residual Halogen and pH Log
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Violation:
Two bunkering sessions at the Port of Miami recorded halogen residual and pH levels beyond the initial 30 minutes of the start of bunkering on the log. Below are the two bunkering sessions:
- 27 April 2026 - Start time: 0750; First reading: 0842
- 20 April 2026 - Start time: 0744; First reading: 0815
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pools - Life Saving Equipment
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Violation:
The two flotation devices designated for both main pools (starboard and port side) did not have an attached rope that is at least two-thirds of the maximum pool width.
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Recommendation:
Provide a rescue or an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
19
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Site:
Buffet-Deck 15 - Windjammer Fruit Station Forward Port Side
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Violation:
The tray of pineapple out for passenger self-service was missing tongs.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 15 - Windjammer Market Carvery Buffet Forward Port Side
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Violation:
One tray of applesauce was unprotected. It was not entirely beneath the sneeze guard.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Buffet-Deck 15 - Windjammer Bakery Station Starboard Forward
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Violation:
Bread rolls at the bakery station were not protected by the sneeze guard.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
21
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Site:
Food Service General-Buffet Stations
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Violation:
Open seams were around the hot and cold tops throughout the majority of the service lines. Additionally, several working sides of the countertops were in disrepair with cracks and gouges that were difficult to clean and maintain.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 - El Loco
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Violation:
Two fasteners were missing from the top of the grease chute housing. These fasteners were replaced.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 - El Loco
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Violation:
The back right leg of the counter-mounted deli oven was not flush with the countertop exposing an open seam. Old food debris was in this opening.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 15 - Mason Jar
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Violation:
The plastic handle of a soiled deep fat fry basket at the soiled staging area was broken in many places and difficult to clean. Black greasy food debris of more than a day's accumulation was in the difficult to clean areas.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
21
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Site:
Galley-Deck 15 - Mason Jar
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Violation:
Excessive and peeling silicone was on the left side of the upper technical compartment metal housing of the combination oven.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 5 - Main Galley Dishwash
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Violation:
Water leaked from the steam line at the bottom left of the wash compartment of the flight-type glasswashing machine. The water went into the scupper drain below. This was corrected before the end of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction.
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Item No.:
24
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Site:
Galley-Deck 5 - Main Galley Potwash
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Violation:
The manifold temperature of the hood-type potwash machine measured 196F on the display screen gauge. The machine was immediately taken out of service, and the temperature was adjusted. The three-compartment sink was in active use.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Bar-Deck 15 - Mason Jar
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Violation:
The previously cleaned and sanitized soda gun nozzle cap had an accumulation of dried food debris.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 16 - Solarium Bistro
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Violation:
Red food debris was on the food-contact surface of a white serving platter set out on the preparation counter adjacent the large garbage receptacle where crew members were changing their gloves between task. Additionally, the serving platter was in direct contact with a closed hotel tray of raw beef burgers. The serving platter was sent to be cleaned and sanitized.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 15 - Mason Jar Galley Pantry
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Violation:
Food debris was in the difficult to clean areas of the previously cleaned and sanitized countertop mixer head.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Food Service General-Buffet Stations
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Violation:
More than a day's accumulation of food residue was in the cracks and seams around hot and cold tops throughout the majority of the service lines.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 15 - Windjammer Beverage Station Forward Port Side
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Violation:
Standing water and debris were in the technical space under the ice dispensing machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 16 - El Loco
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Violation:
An open seam between the back right leg of the counter-mounted deli oven and the countertop was soiled with old food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 15 - Mason Jar
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Violation:
The plastic handle of a soiled deep fat fry basket at the soiled staging area had black greasy food debris of more than a day's accumulation in the difficult to clean areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 15 - Port Bar Pantry
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Violation:
Standing water was inside the bulk milk container of the previously cleaned and sanitized counter-mounted espresso machine. The unit was not in operation.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 16 - Solarium Bistro
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Violation:
Red food splash was on the food contact surface of a white serving platter set out on the preparation counter adjacent the large garbage receptacle.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
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Item No.:
28
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Site:
Buffet-Deck 15 - Windjammer Buffet Forward Starboard Side
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Violation:
The previously cleaned and sanitized spoon utensil holder had food debris inside of it.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
31
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Site:
Buffet-Deck 15 - Windjammer Port Station
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Violation:
A crew member was actively spraying insecticide along the deck outside of this outlet. The outlet was closed, however, all crew, food items, serving utensils and other food equipment had yet to be removed for discard or dishwashing.
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Recommendation:
Ensure poisonous or toxic materials are used according to: (1) Law and VSP Environmental Public Health Standards; (2) Manufacturer's use directions included in labeling and, for a pesticide, manufacturer's label instructions stating that use is allowed in a food area; (3) Conditions of certification, if certification is required, for use of the pest-control materials.
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Item No.:
33
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Site:
Bar-Deck 15 - Mason Jar
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Violation:
The bottle storage shelving where open liquor bottles were stored did not have coving along the sides and back of the elevated storage shelves.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Galley-Deck 3 - Main Galley Pastry Walk-In Freezer
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Violation:
Ice was inside the deckhead light fixture in the middle of the room. The deckhead light was cleaned immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 1 - General Frozen
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Violation:
Ice was inside the deckhead light fixture in the middle of the room. The deckhead light was cleaned immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Deck 15 - Windjammer Juice Stations Forward Port and Starboard Side
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Violation:
The light intensity did not reach 220 lux at the dispensing nozzles of the juice machines.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 16 - Solarium Bistro
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Violation:
Smoke and cooking vapors from the grill where burgers were cooking were not fully removed by the exhaust system. Smoke billowed outside the hood and clouded the adjacent working area.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Buffet-Deck 15 - Windjammer Beverage Station Forward Port Side
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Violation:
Flies were in the following food areas:
Deck 15 - Windjammer - One fly was in the starboard forward buffet area.
Deck 15 - Windjammer - One fly was in the starboard forward bakery area.
Deck 17 - Coastal Kitchen - One fly was in the portside beverage station.
Deck 5 - Main Galley Pantry - One fly was near the undercounter glasswashing machine.
Deck 4 - Main Galley Beverage Station Starboard Side - One fly was in the area.
Deck 2 - Vegetable Preparation - One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
43
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Site:
Ventilation-Deck 2 - Fire Zone 5 Port side AC Room 52
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Violation:
The HVAC unit supplying the crew cabins had black residue on the condensate collection panel.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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