Latest score, full inspection history and the violations CDC inspectors found on Arcadia.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
P&O CruisesInspected March 20, 2026
96out of 100
Latest CDC sanitation score
Passed
Arcadia scored 96 out of 100 in its latest CDC Vessel Sanitation Program inspection, on March 20, 2026. It passed: ships pass with 86 or more.
+1 vs previous inspection (95, Sep 15, 2024)
95.4average of the last 5 inspections
86lowest score (September 2016)
20inspections since 2005
0failed inspections
Inspection history of Arcadia
Every CDC inspection score on record for Arcadia: 20 inspections from December 2, 2005 to March 20, 2026, no perfect scores of 100 and no failed inspections.
The full findings of the last 3 inspections, as written in the CDC reports. Each finding refers to an item of the CDC’s Vessel Sanitation Program standards; points are deducted by item, for a single significant violation or for a pattern of similar ones (CDC FAQ).
March 20, 2026
96Passed
29 findings · 4 points deducted
Points deducted (100 − 4 = 96):
−3 ptsItem 39: IPM program effective; Approved pesticide application
All 29 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)12 findings
Item *Deck 3 - Hot Preparation Area
The drinking fountain inside the area was not hands free, requiring the user to activate water through a thumb press on the dispenser.
Item 13Deck 2 - Garde Manger
The cooling logs provided for the beef lasagna prepared on 18 March 2026 did not indicate that the raw ingredient of 'beef mince' finished cooling prior to the initiation of cooling for the final product. The cooling log identified beef mince began cooling at 2001 from a temperature of 75.1°C and finished cooling at 2150. The cooling log for the final product of beef lasagna identified cooling began on 18 March 2026 at 0611 from a temperature of 69.3°C and finished cooling at 0742.
Item 17Deck 2 - Garde Manger
The cooling logs provided for the beef lasagna prepared on 18 March 2026 did not indicate that the raw ingredient of 'beef mince' finished cooling prior to the initiation of cooling for the final product. The cooling log identified beef mince began cooling at 2001 from a temperature of 75.1°C and finished cooling at 2150. The cooling log for the final product of beef lasagna identified cooling began on 18 March 2026 at 0611 from a temperature of 69.3°C and finished cooling at 0742.
One glass bottle of liquor was stored inside the walk-in without a cap and open to the ambient environment. Crew initiated corrective action.
Item 20Deck 9 - The Belvedere Aft Preparation
Blast chiller #BEI2 was identified as out of order since 28 February 2026.
Item 22Deck 2 - Aft Warewashing Area
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
Item 26Deck 9 - The Belvedere Aft Preparation
One recently cleaned and sanitized metal blanching basket was soiled on the food-contact surface with caked-on food debris. Crew initiated corrective action.
Item 33Deck 2 - Aft Warewashing Area
The cleaning materials locker was not installed flush to the bulkhead, creating a difficult-to-clean two-inch gap surrounding the left side. Visible beige splatter accumulated in the difficult-to-clean surfaces behind the locker.
Item 33Deck 2 - Aft Warewashing Area
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
Item 33Deck 3 - Hot Preparation Area
Liquid steadily dripped from the ventilation duct above the three-compartment sink obto the bulkhead and deck below. The source of the leak could not be identified.
Item 37Deck 2 - Aft Warewashing Area
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
Item 37Deck 3 - Hot Preparation Area
Liquid steadily dripped from the ventilation duct above the three-compartment sink onto the bulkhead and deck below. The source of the leak could not be identified.
Food safety, general2 findings
Item 33Conditions of Decks, Deckheads, and Bulkheads
The decks, deckheads, and bulkheads were in disrepair in the following food service areas: Deck 9 – The Belvedere buffet forward coffee station, portside: The profile strip was detached from the corner of the bulkhead to the right of the coffee machine, creating a difficult-to-clean surface. Deck 9 – The Belvedere buffet aft hot station, portside: The plastic, deckhead-mounted light fixture covers were cracked, creating a difficult-to-clean surface. Deck 9 – The Belvedere buffet cold station, portside: The corner of the bulkhead above the service counter in the crew area was covered in torn, peeling, and difficult-to-clean aluminum foil. Deck 9 – The Belvedere buffet forward hot station, portside: The left grommet surrounding the chilled water lines for unit # JC B10 was missing, creating a difficult-to-clean gap. Dust and slimy residue accumulated inside the gap. Deck 9 – The Belvedere buffet starboard hot station, crew area: A wad of paper was placed between the deckhead and the bulkhead, creating a difficult-to-clean two-inch gap. Deck 9 – The Belvedere buffet starboard hot station, crew area: The epoxy deck surrounding the deck drain in front of the grooved grill was damaged and peeling, with food debris accumulating in areas of recess. Deck 3 – Main Galley bakery entrance: The epoxy deck at the bulkhead juncture behind the handwashing sink was peeling and separating, creating a difficult-to-clean surface. Deck 2 – Main Galley hot preparation area: The epoxy deck at the bulkhead juncture behind the handwashing sink was peeling and separating, creating a difficult-to-clean surface. Deck A – Crew Galley: The epoxy deck at the juncture to the deck drain in front of the flat-top grill was peeling and damaged, with water and grease accumulating inside areas of recess.
Item 39Integrated Pest Management
Pests were present in the following food service areas: Deck 9 – The Belvedere buffet forward waiter station, portside: Two flies were on the bulkhead above soiled items. Deck 9 – The Belvedere buffet forward condiment station, starboard: Two flies were on the deckhead above condiments out for passenger service. Deck 9 – The Belvedere buffet condiment station, portside: Two flies were on the curved bulkhead. Deck 9 – The Belvedere buffet cold station, portside: Two flies were on the bulkhead above the cold food items out for service. Deck 9 – The Belvedere mid beverage station: One fly flew around the counter-mounted coffee machine. Deck 9 – The Belvedere mid beverage station: Two flies were on the deckhead above the aft line. Deck 9 – The Belvedere aft galley pantry: One fly flew around soiled items on the storage rack. Deck 9 – The Belvedere mid galley pantry, portside: Four flies flew around open plastic containers of bread stored on the rack. Deck 3 – Main Galley potwash area: One fly flew around the soiled area. Deck 2 – Main Galley starboard entrance: One fly flew around the handwashing station. Deck 2 – Main Galley aft beverage station: One fly was on the underside of the water filling station counter. Deck 2 – Main Galley aft beverage station: Three flies flew around the outside of the technical compartment for the counter-mounted hot water dispenser. Deck 2 – Main Galley forward ice station: One fly flew around the deck-mounted ice machine. Deck A – Provisions dry storage: One fly flew around stored plastic bottles of bulk condiments.
Buffets7 findings
Item 16Deck 9 - The Belvedere Omelet Station, Portside
There was no asterisk or other identification provided to link the boiled eggs, scrambled eggs, and fried eggs that can be cooked-to-order in a raw/undercooked state with the consumer advisory statement placard. Crew initiated corrective action.
Item 17Deck A - Forward Beverage Station
The milk-compartment for the espresso machine was physically labeled as a 'time control unit;' however, this unit was not identified as a time control unit on the posted plan. Crew initiated corrective action.
Item 20Deck 9 - The Belvedere Mid Beverage Station
The plastic filter inside the starboard water dispenser's dispensing nozzle was cracked. More than a day's worth of beige residue accumulated inside the difficult-to-clean surfaces.
Item 21Deck 9 - The Belvedere Mid Beverage Station
The soft sealant surrounding the top of the counter-mounted cold well was peeling and in disrepair, creating a difficult-to-clean surface. Crew initiated corrective action.
Item 26Deck 9 - The Belvedere Mid Beverage Station
The plastic filter inside the starboard water dispenser's dispensing nozzle was cracked. More than a day's worth of beige residue accumulated inside the difficult-to-clean surfaces.
Item 31Deck 9 - Neptune Grill
A bucket containing a disinfectant solution was stored on a mobile trolley inside the soiled area. Crew initiated corrective action.
Item 36Deck 9 - The Belvedere Aft Hot Station, Portside
The light intensity at the countertop plate storage area measured less than 220 lux. Crew initiated corrective action.
Drinking water4 findings
Item 06Legionella Sampling
The potable water system was not sampled at least every six months. The potable water system and the recreational water facilities onboard are scheduled to be sampled in May 2026. (VSP 2025 Environmental Public Health Standard)
Item 08Deck D- Freshwater Compartment
The bunker line was striped blue/gray/blue instead of blue or blue/green/blue prior to the chemical injection point. Additionally, there was no striping on the bunker line where the line entered the area. This was corrected before the end of the inspection.
Item 08Deck D- Freshwater Compartment
Two nonpotable water lines wrapped in insulation were striped with blue tape. Crew stated the tape was used to secure the insulation. This was corrected before the end of the inspection.
Item 08Deck 1- Forward Starboard Bunker Station
The coating on one of the two hoses stored in the locker was ripped and in disrepair. This made the hose difficult to clean.
Bars1 finding
Item 36Deck 9 - Neptune Bar
The light bulb inside the compartment to the right of the counter-mounted espresso machine was not shielded. Rubber drying mats lined the bottom of this compartment, and crew identified cleaned equipment and utensils were routinely stored on these drying mats. Crew initiated corrective action.
The last symptom date and time was entered incorrectly on the AGE surveillance log for a crew member who experienced an onset of AGE symptoms at 1900 on 16 March 2026. The crew member's last symptom was recorded as 1940 on 16 March, but a review of the crew member's case showed the crew member's actual last symptom as 1230 on 18 March. Medical staff stated the last symptom AGE surveillance log was a typo. The crew member was isolated for the full 48 hours based on the time and date of last symptom.
Food storage (provisions)1 finding
Item 36Deck A - Dry Storage
The light intensity along the aft of the storage space near the two storage racks measured less than 110 lux.
All 27 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Pantries5 findings
Item 08Deck 2 - Meridian Restaurant
The backflow prevention device for the countertop coffee machine was in disrepair with clogged atmospheric vents.
Item 20Deck 9 - Neptune
The plastic evaporator cover for the ice machine was chipped and broken in several places making it difficult to clean.
Item 22Deck 2 - Meridian Restaurant Warewash Area
The conveyor-type warewashing machine curtains separating the auxiliary tank from the wash tank were soiled, withering, and in disrepair. The inspector instructed staff to close the machine until the curtains were replaced. This area was in operation at the time of the inspection.
Item 26Deck 9 - Aquarius
The plastic evaporating unit inside the ice machine was soiled with an orange material. The inspector removed some of the residue with an alcohol wipe. The ice machine was closed for cleaning.
Item 26Deck 9 - Neptune
The plastic evaporating unit inside the ice machine were soiled with an orange material. The inspector removed some of the residue with an alcohol wipe. The ice machine was closed for cleaning.
Buffets9 findings
Item 08Deck 9 - Lido - Beverage Station/Aft
The backflow prevention device for the starboard side countertop coffee machine was in disrepair with the atmospheric vents blocked.
Item 21Deck 9 - Lido Starboard Side/Fwd. Waiter Station
The countertop was chipped at the divider separating the soiled side from the clean side making it difficult to clean.
Item 22Deck 9 - Lido Starboard Side/Fwd. Waiter Station
The sanitizing bucket water was cloudy. The bucket was removed immediately. This area was open for service at the time of the inspection.
Item 33Deck 9 - Lido Starboard Side/Fwd. Waiter Station
The coving between the deck to bulkhead juncture at the entrance to the waiter station was broken, cracked, and in disrepair, making this area difficult to clean.
The deckhead-mounted lighting above the condiment counter did not reach 220 lux during active service.
Galleys (kitchens)6 findings
Item 21Deck 3 - Pastry Service Center
The insulation for the undercounter chilled water lines supplying the countertop coldwell was in disrepair and peeling. Additionally, excessive amounts of ice were built up on the undercounter chilled water lines where the insulation was in disrepair.
Item 21Deck 3 - Hot Service Area
Multiple screws were missing from the countertop heat lamp heating element cover making this area difficult to keep clean.
Item 21Deck 3 - Tilting Kettle Station
The face plate control panels for the tilting kettles had seams creating hard to clean areas.
Item 22Deck 9 - Belvedere Warewash Area
The conveyor-type warewashing machine curtains separating the auxiliary tank from the wash tank were soiled, withering and in disrepair. The inspector instructed staff to close the machine until the curtains were replaced. This area was in operation at the time of the inspection.
Item 27Deck 3 - Pastry Service Center
Excessive amounts of ice built up on the undercounter chilled water lines supplying the countertop coldwell.
Item 33Deck 2 - Pot Washing Drop-off Area
Coving at the deck to bulkhead juncture below the soiled utensil drop-off window was missing.
Food storage (provisions)2 findings
Item 18Deck A - Freezer #6
One container of pork sausages was stored in the freezer with the packaging in disrepair causing ice to accumulate on the food inside the packaging. The sausages and packaging were discarded.
Item 19Deck A - Freezer #6
One container of pork sausages was stored in the freezer with the packaging in disrepair causing ice to accumulate on the food inside the packaging.
Bars1 finding
Item 33Deck 9 - Neptune
The deckhead above the back center bar bottle storage area was soiled and rusted. No food items were impacted during the inspection.
Housekeeping1 finding
Item 44Deck 5 and 8 Housekeeping Pantries
The corporate office had not instructed crew to monitor pH values of the electrolyzed water used for the disinfection of AGE cabins to ensure an HOCL-dominant solution. Manual pH readings of the solution were measured at acceptable levels of approximately pH 6. Documentation on the HOCL generating machines stated 'ECA has a neutral pH so we will always achieve the recommended 10 minutes contact time'; however, the existence of hypochlorous acid is pH dependent and is dominant in solution below pH 7. At pH 8, this solution is less effective than hypochlorous acid. pH testing was especially important at the time of the inspection because there had been a sudden increase in passenger acute gastroenteritis cases that same day.
Drinking water1 finding
Item 08Tank Maintenance
Tank maintenance for one potable water tank, including washing, de-rusting, cleaning, and painting, started on 28 June 2024. Notes stated the curing time as per paint specifications was seven days. However, the form stated curing started on 19 July 2024 and ended on 22 July 2024, which is less than seven days. Fields for disinfection were included on the form; however, there was no cell to include the date disinfection occurred. The tank was put back into service on 24 August 2024. Crew stated that the 7-day curing time was met; however, there was no way to verify this on the corporate supplied form.
Pools, hot tubs and water play areas1 finding
Item 10Spa Hydrotherapy Pool Signage
Signs listing precautions and risks associated with the use of this facility were not located at the entrance of the pool. Signs were posted on the walls several feet away from the pool entrance and could not be read from the entrance.
Ventilation1 finding
Item 43Deck 5 - Ventilation
Paper and other debris covered parts of the air filters and the bottom of the filter compartment.
All 41 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)19 findings
Item 08Deck 11 Sindhu
The backflow prevention device for the countertop coffee maker was soiled and continuously dripping water. Remediation began immediately.
Item 08Deck 11 Sindhu
The backflow prevention device for the combination oven was corroded and dripping water continuously. Remediation began immediately.
Item 19Deck 9
A stainless-steel mop locker, located on the starboard side of the galley next to the soiled side of the utility sink, was converted into a dry food storage locker. This locker was located between the soiled side of the utility sink and a handwash station. This locker was originally designed to be a mop locker with a 2.5- inch open space at the top of the door to locker-deckhead juncture to allow wet mops to dry. Therefore, this locker was not designed to protect food being stored inside.
Item 20Deck 11 Sindhu
Six (6), stainless steel curry bowls were stained and pitted on the inside food-contact area. The bowls were removed from service.
Item 20Deck 11 Sindhu
The counter top freezer unit had an excess amount of ice accumulation on the inside area next to the cooling unit. Remediation began immediately.
Item 20Deck 11 Sindhu
The ice machine had an excess amount of rust on the evaporator panel. The inspector took an alcohol pad and removed the rust. Additionally, there were three holes located on the ice panel that needed to be filled with food-grade silicone. These holes created difficult areas to clean. The ice machine was closed and cleaned.
Item 21Deck 11 Sindhu
The door for the clean dish storage cabinet was not able to close leaving the dishes inside exposed and unprotected. The dishes were clean to the sight and touch during the inspection.
Item 22Deck 11 Sindhu
The glass washing machine was out-of-service in this area at the time of the inspection. The machine was placed out-of-service on 21 January. A service order was place and staff stated they were waiting for parts for the machine to arrive.
Item 22Deck 9 Dishwashing Area
The flight-type dishwashing machine had four clogged spray nozzles in the final rinse compartment. The machine was in service at the time of the inspection. Remediation began immediately.
Item 22Deck 3 Main
The potwashing machine was out-of-order at the time of the inspection. The machine was placed out-of-order on 28 January. A work order was placed by staff and verified by the inspector.
Item 22Deck 3 Main
The dishwashing machine was out-of-order at the time of the inspection. The machine was placed out-of-order on 28 January. A work order was placed by staff and verified by the inspector
Item 22Deck 9
The undercounter dishwashing unit was out-of-service at the time of the inspection. The machine was placed out-of-order on 12 January. The inspection took place on 29 January.
Item 22Deck 2 Potwash Area
The potwash machine had been out-of-order since January 8, 2019. Staff were moving large items to the deck 3 potwash machine.
Item 26Deck 11 Sindhu
In the Ice machine, brown sand-like material was resting in the recirculating bath. Remediation began immediately.
Item 28Deck 9
A UV pest control device was located between the preparation table and the handwashing station. Staff and the inspector determined that this device was too close to a food preparation area and needed to be moved. The frame of the device was mounted on the bulkhead partially-over the preparation table.
Item 28Dishwash Area
Three inverted stacks of service trays on the bottom shelf of a clean storage rack were wet and water was puddled on the top of each stack. Clean racks from the dishwash machine had been placed on the shelves above and were dripping to the stacks of trays below. The trays were sent to be rewashed.
Item 29Deck 3 Main Pastry
The handwash sink water temperature reached a maximum of 80°F through the mixing value during the inspection. Remediation began immediately.
Item 29Deck 3 Main Cold Larder
The handwash sink water temperature reached a maximum of 89°F through the mixing value during the inspection. Remediation began immediately.
Item 33Dishwash Area
Water was dripping from the deckhead hatch at the clean end of the rack-type conveyor dishwash machine. No clean dishes were impacted.
Pantries3 findings
Item 20Main Cold Larder Deck 3
Both ice machines in this area had slotted screws located on the ice bath tray housing. These machines have recirculating baths. Remediation began immediately.
Item 20Lido-Italian
The upright refrigeration unit in this area was out-of-service at the time of the inspection. Staff stated it had not been working for some time. A work order had been placed; however, parts were not available to fix the unit in a timely manner.
Item 27Main Cold Larder Deck 3
The backflow prevention device for the aft ice machine was soiled. Cleaning began immediately.
Buffets11 findings
Item 08Deck 9 Lido Aft Beverage Station
The backflow prevention device for the counter top coffee maker next to the juice machine was corroded and continuously dripping water. Remediation began immediately.
Item 19Deck 9 Lido
At the dessert counter, the glass display case for yogurt and smoothies had an excess amount of condensation forming on the inside, top area of the unit. Additionally, water was dripping onto the shelves below. Stored in the unit at the time of the inspection was five open-top-glasses of smoothie, six yogurt containers with lids, and four open-top-glasses of tomato juice. It was difficult for staff and the inspector to see if water had dripped into the open-top glass smoothies or tomato juice. Additionally, the top of the yogurt lids were soiled with water. The smoothies, tomato juice and yogurt were discarded during the inspection. Staff stated it is difficult to keep the unit from collecting condensation due to the placement of the cooling unit in proximity to the outside pool deck area. Additionally, staff and the inspector concluded that the doors of the unit did not close tightly and were not constructed with door gaskets to seal the doors once closed. Both staff and the inspector discussed a plan for on-going monitoring during service periods.
Item 19Deck 9 Lido
At the main buffet line, located on the aft, starboard side, a set of serving utensils was resting in a container of bread. The inspector waited for a food worker to remove the utensils, but eventually the inspector had to instruct a food worker to remove the serving utensil. The bread was removed. The area was in service at the time of the inspection.
Item 20Deck 9 Lido
At the dessert counter, the glass display case for yogurt and smoothies had an excess amount of condensation forming on the inside, top area of the unit. Additionally, water was dripping onto the shelves below. Stored in the unit at the time of the inspection was five open-top-glasses of smoothie, six yogurt containers with lids, and four open-top-glasses of tomato juice. It was difficult for staff and the inspector to see if water had dripped into the open-top glass smoothies or tomato juice. Additionally, the top of the yogurt lids were soiled with water. The smoothies, tomato juice and yogurt were discarded during the inspection. Staff stated it is difficult to keep the unit from collecting condensation due to the placement of the cooling unit in proximity to the outside pool deck area. Additionally, staff and the inspector concluded that the doors of the unit did not close tightly and were not constructed with door gaskets to seal the doors once closed. Both staff and the inspector discussed a plan for on-going monitoring during service periods.
Item 24Deck 9 Lido
The starboard side waiter station, the sanitizing bucket chlorine concentration was greater than 200 ppm. Remediation began immediately.
Item 24Deck 9 Lido Aft Waiter Station
The solution in the sanitizing bucket had a chlorine concentration greater than 200 ppm. The test strip turned black immediately when checked. Remediation began immediately.
Item 27Deck 9 Lido
At the dessert counter, the glass display case for yogurt and smoothies had an excess amount of condensation forming on the inside, top area of the unit. Additionally, due to the condensation build-up, water was dripping onto the shelves below. Both staff and the inspector discussed a plan for on-going monitoring during service periods.
Item 27Deck 9 Lido
At the dessert counter, the top of the glass display unit was heavily soiled with dust. Cleaning began immediately
Item 33Deck 9 Lido Beverage Station
Three lights located in the deckhead and above the beverage station were not working; however, the light intensity for cleaning purposes was not insufficient. Remediation began immediately. Additionally, one perforated panel above the beverage station did not have felt/protective material on the topside, so the plenum was exposed above the panel.
Item 33Deck 9 Lido Aft Portside Waiter Station
A light fixture was hanging out of the deckhead making the light and deckhead difficult to clean. Remediation began immediately.
Item 39Deck 9 Lido Aft Portside Waiter Station
One fruit fly was noticed in this area. This was also noted on the inspection report of February 2018.
Bars4 findings
Item 26Deck 9 Neptune
The ice machine had an excess amount of sand-like material in the recirculating bath tray. The ice machine was closed and the bath tray was cleaned. The ice inside the machine was clear and no debris was noticed.
Item 27Deck 9 Neptune
The backflow prevention device for the ice machine water line was slightly corroded and soiled. Cleaning took place during the inspection.
Item 28Deck 9 Neptune Pool
Two mixing spoons, a strainer and other drink mixing utensils were stored on the back bar counter top uncovered and unprotected. The inspector asked the bartender what time passengers typically come to the bar. Staff stated that usually around mid-day. The inspection took place at 9:45 am. The inspector advised the bar staff that being outside and during extended breaks between uses, these utensils should be stored protected.
Item 37Deck 9 Neptune
In the technical space above the up-right refrigerator unit, a heavy amount of condensation was formed. Remediation began immediately.
Other areas2 findings
Item 19Engine Control Room Coffee Station
Three (3) containers of cleaning chemicals were stored in the same cabinet as boxes of sugar and sweetener packets. The chemicals were removed.
Item 31Engine Control Room Coffee Station
Three containers of cleaning chemicals were stored in the same cabinet as boxes of sugar and sweetener packets. The chemicals were removed.
Medical center1 finding
Item 02Acute Gastroenteritis Surveillance Log
The log dated January 6 to April 16, 2019 had several entries under the Underlying Illness column left blank. A review of the electronic medical records indicated the information had been entered correctly, but the information was not being populated on the log.
Drinking water1 finding
Item 08Tank Maintenance
The records for the touch-up painting and disinfection of potable water tank 1 port on 7 May 2018 did not include any information regarding the application, drying, or curing of the touch-up paint or the final free halogen residual concentration before the tank was put back into service.
To see this report on the CDC site: open the CDC inspection search, choose Arcadia in the list of cruise ships, select “All Dates” and press Search, then open “Report” next to the inspection date. (The CDC tool does not allow direct links to a single report.)
Gastrointestinal illness outbreaks
The CDC posts an outbreak when 3% or more of passengers or crew report gastrointestinal symptoms to the ship’s medical staff on a voyage, and may also post other outbreaks of public health significance (CDC outbreak list). Outbreaks posted for Arcadia since 2023:
9/3-10/3, 2024 · cause: Norovirus · ill: 128 of 1,959 (5.57%) passengers, 19 of 799 (2.41%) crew
1/3-4/13, 2023 · cause: Norovirus · ill: 88 of 1,752 (5.02%) passengers, 20 of 815 (2.45%) crew
