Adventure of the Seas CDC inspection score

An open box of unused gloves was stored in the carving station drip compartment. Additionally, a used soiled glove was wedged behind the open box of unused gloves. This was corrected immediately.

A crew member pushed a mobile trolley containing five stacks of bowls that were not inverted or protected into the area to restock the buffet line. A senior crew member corrected this immediately.

The light intensity at the left side of the self service coffee station measured less than 220 lux. Crew initiated corrective action.

The light intensity behind the counter mounted coffee machine measured less than 110 lux. The venue was in operation at the time of inspection.

The light intensity behind the counter mounted coffee machine measured less than 110 lux. The venue was in operation at the time of inspection.

Steak filets that were not fully cooked to temperature were stored in a metal container on the counter and identified with a 4 hour discard label from 1140 to 1430. Crew stated these steak filets would be finished on the flat top grill to the passenger's ordered temperature preference. Crew could not confirm these steak filets had an initial temperature of 135°F or greater prior to placement on time control. The internal temperature of a steak filet inside this container measured 105°F with a calibrated tip sensitive thermometer.

One in-use container of crumbled blue cheese for the preparation of sandwiches was stored on the counter without a four hour discard label. Crew initiated corrective action.

One metal container of raw tuna filets prepared on 30 January 2026, was stored directly over a metal container of whole avocados inside the reach-in refrigerator. Crew initiated corrective action.

The food contact splash zone of the ice machine's evaporator panel had an unsealed opening exposing a difficult to clean surface.

The in use potwashing machine did not achieve a utensil surface temperature of at least 160°F through three cycles of the machine. Using a calibrated thermometer, the inspector measured maximum utensil surface temperatures of 155°F, 157°F, and 155°F during three cycles of the machine. Crew measured the respective maximum utensil surface temperatures of 155°F, 156°F, and 159°F. Crew were using a three compartment sink to wash, rinse, and sanitize concurrently with the potwashing machine. Crew initiated corrective action.

The in-use potwashing machine did not achieve a utensil surface temperature of at least 160°F through three cycles of the machine. Using a calibrated thermometer, the inspector measured maximum utensil surface temperatures of 155°F, 157°F, and 155°F during three cycles of the machine. Crew measured the respective maximum utensil surface temperatures of 155°F, 156°F, and 159°F. Crew were using a three compartment sink to wash, rinse, and sanitize concurrently with the potwashing machine. Crew initiated corrective action.

A piece of blueberry was on the clean storage rack with previously cleaned and sanitized tongs. Approximately 21 tongs were stored adjacent to the piece of blueberry on the clean storage rack. This was corrected immediately.

The light fixture above the soup kettle had an opening on the left front corner due to damaged sealant. Food was not being cooked or prepared at the time of inspection.

Liquid pooled on the deck underneath a steady drip from the technical compartment of the aft soup kettle. Crew initiated corrective action.

Water pooled on the deck underneath the steadily dripping potable water supply line for the pre rinse hose.

Water pooled on the deck below the steam control valve in the technical space underneath the soup wells that was in disrepair.

The grout between the deck tiles and deck sink under the handwashing station was damaged and missing, with a black slimy residue accumulating inside recessed areas.

The steam control valve in the technical space underneath the soup wells that was in disrepair.

The potable water supply line for the pre-rinse hose, located underneath the counter, was steadily dripping and water pooled on the deck below.

The ventilation over the in-use bains marie was not extracting, causing steam to exit around the pans and condense on the counter to the right.

The portside galley door to the open deck was slightly ajar during operation. Crew initiated corrective action.

Liquid pooled on the deck underneath a steady drip from the side of the counter mounted pizza oven. Crew initiated corrective action.

The grout between the deck coving and the bulkhead underneath the display case was recessed and damaged, with dust and debris accumulating inside recessed areas.

The following handwashing sinks, equipped with a handle that the user could not adjust the temperature, delivered water for handwashing at a temperature above 120°F: Deck 5 – Main Galley Forward Beverage Pantry: handwashing sink: 131°F Deck 5 – Main Galley Garde Manager: handwashing sink across from the deli slicer: 126°F Deck 5 – Main Galley Hot Preparation: handwashing sink near the potwashing areas: 126°F Deck 3 – Main Galley Potwashing Area: handwashing sink at the soiled end: 127°F All areas were in service with crew present. Crew initiated corrective actions.

Pests were present in the following food areas: Deck 5 – Café Promenade Coffee Bar: Two fruit flies were on the bulkhead near the display window. Deck 5 – Main Galley Forward Beverage Station: One fruit fly was on the right exterior surface of the counter mounted juice dispenser. Deck 5 – Main Galley Garde Manger: Two fruit flies were on the underside of the counter next to the undercounter refrigeration units. Deck 5 – Main Galley Potwashing Area: One fruit fly was on the bulkhead at the pre rinse area. Deck 5 – Main Galley Hot Preparation Area: One fruit fly was to the left of the deck mounted steam oven. Deck 3 – Main Galley Coffee Station: One fruit fly was on the underside of the counter below the coffee machine. Deck 2 – Crew Galley Potwashing Area: One fruit fly was on the bulkhead underneath the soiled landing counter. Deck 2 – Crew Galley Warewashing Area: One fruit was on the bulkhead underneath the pre rinsing counter. Deck 11 Windjammer Port Side Waiter Station: One fly was over the soiled utensils in the dirty area.

Calculations determined the bather load for whirlpool #3 was 10 bathers. The safety sign read 20 bathers for this facility. This was corrected immediately.

The backflow prevention device for the left-most spray hose was in disrepair with blocked atmospheric vents.

Two stacked combination ovens had electrical panel face plates that were scored and chipped making them difficult to clean.

The water in the sanitizing bucket was soiled with an oily residue.

The prewash compartment curtains were heavily scored and coiled for the flight-type warewashing machine.

The handwashing station was soiled with food debris.

Condensate collected on the deckhead about the clean side of the dishwash machine. No food equipment was impacted.

The soiled drop-off landing had a clogged drain causing excessive food debris accumulation.

Two exhaust fans did not have sufficient negative pressure above the clean side of the flight-type dishwashing machine causing condensate to collect on the deckhead.

Two flies were seen in the area.

Two flies were seen near the deck mounted mixer.

The backflow prevention device for the carbonation unit was missing. Additionally, staff was directed to enter the device in the cross connection-control log.

Eating utensils out for service were stored unprotected in two plastic cylinder baskets at the entrance of the self-service buffet.

A set of tong/utensil handles were resting in a container of cut tomatoes during active service.

Two previously cleaned and sanitized coffee mugs were soiled with food debris.

Standing water was pooled on the bottom of the technical cabinet below the juice and coffee dispensers. Additionally, heavily soiled masking tape was used to support a potable water line and heavily soiled chilled water pipe insulation.

Five previously cleaned and sanitized plastic glasses were stored dripping wet on the front bar counter.

The light intensity of 220 lux could not be met at the front bar preparation counter where mixing, blending, and condiment cutting took place.

Two containers of raw cut chicken were left uncovered without a crew member present. This was corrected immediately.

The door locking mechanism had an open gap near the handle.

The pH of the in-use whirlpool was greater than the required range. The pH measured by the crew member was 8.33, 8.4, and 8.2. The pH measured by the inspector was 8.33 and 7.81. The analyzer read pH 7.71-7.72. The crew member measured pH 8.09 and the inspector measured pH >8.40.

The pH of the in-use whirlpool was greater than the required range. The pH measured by the crew member was 8.33, 8.4, and 8.2. The pH measured by the inspector was 8.33 and 7.81. The analyzer read pH 7.71-7.72. The manual comparison tests conducted by the crew member and inspector were greater than 0.2. The crew member measured pH 8.09 and the inspector measured pH >8.40.

The cable below the coffee station was laying on the countertop. By the end of the inspection the cable was elevated above the counter.

A small amount of black debris was on the water arm housing of the ice machine's evaporator unit.

The non-testable backflow prevention devices for decks 12 and 13 were last inspected on 12 April 2024, making the annual visual inspection overdue.

Large puddles of water were on the deck in multiple areas. No food was impacted.