Latest score, full inspection history and the violations CDC inspectors found on Azamara Journey.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
AzamaraInspected November 6, 2024
99out of 100
Latest CDC sanitation score
Passed
Azamara Journey scored 99 out of 100 in its last CDC Vessel Sanitation Program inspection, on November 6, 2024. It passed: ships pass with 86 or more.
+2 vs previous inspection (97, Dec 14, 2019)
95.4average of the last 5 inspections
91lowest score (December 2015)
16inspections since 2007
0failed inspections
No longer in the CDC’s current list. Azamara Journey is not on the CDC Green Sheet, which shows “the most recent inspection score for each ship in VSP jurisdiction”. When a ship sails outside the United States for an extended period, it drops out of the CDC database and is inspected again if it returns (CDC FAQ). Its last score is from November 6, 2024.
Inspection history of Azamara Journey
Every CDC inspection score on record for Azamara Journey: 16 inspections from July 9, 2007 to November 6, 2024, 2 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).
All 46 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)18 findings
Item 13Deck 4 Pantry
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4°F to 39.3°F. The cooling log was signed by the person in charge.
Item 16Deck 9 Pizza Station
Two packages of cheese measured 49°F and a container of hummus measured 43°F with a tip-sensitive thermometer. These items were stored in the undercounter refrigerator furthest from the technical compartment. The refrigerator's internal thermometer measured the ambient temperature at 43°F. Staff removed and discarded the potentially hazardous foods.
Item 16Deck 4 Pantry
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4°F to 39.3°F. The cooling log was signed by the person in charge.
Item 17Deck 4 Pantry
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4°F to 39.3°F. The cooling log was signed by the person in charge.
Item 19Deck 5 Coffee Station Pantry
The water bottle filling station's right water dispensing nozzle was soiled with more than a day's accumulation of black residue. The area was in operation at the time of the inspection.
Item 20Deck 4 Bakery
The proofing cabinet has been out of order since 8 October 2024.
Item 20Deck 3 Pantry
Undercounter refrigerator 4.9 has been out of order since the morning of the inspection.
Item 20Deck 3
Range oven #4 has been out of order since 4 August 2024.
Item 20Deck 3
The upright combination oven has been out of order since 5 November 2024.
Item 21Deck 10 Specialty
The coffee machine's drain hose was ribbed which created a difficult to clean surface.
Item 22Deck 10 Specialty Warewash
The rack-type warewash machine's data plate did not include the minimum transit time.
Item 26Deck 5 Coffee Station Pantry
The water bottle filling station's right water dispensing nozzle was soiled with more than a day's accumulation of black residue.
Item 27Deck 10 Specialty
The coffee machine's ribbed drain hose was soiled with more than a day's worth of residue.
Item 33Deck 4 Potwash
Condensate collected on the deckhead above the hood-type potwash machine.
Item 33Deck 4 Pantry
The deck tile grout was missing and in disrepair throughout the area. A deck tile was loose near the handwashing sink.
Item 33Deck 4 Bakery
The deck tile grout was missing and in disrepair throughout the area.
Item 36Deck 3 Hot Galley
The light intensity measured less than 170 lux at the preparation countertop near the soup kettles.
Item 37Deck 4 Potwash
Condensate collected on the deckhead above the hood-type potwash machine.
Bars10 findings
Item 19Deck 9 Pool
The ice well near the handwashing sink was uncovered. The area was in operation.
Item 21Deck 9 Smokey
Cleaned and sanitized food equipment was stored on the back bar next to two vases with dried/fake flowers.
Item 21Deck 9 Pool
The front countertop had missing sealant which created a seam and difficult to clean area.
Item 21Deck 9 Sunset Veranda
Sealant was missing in the front countertop near the handwashing station which created a seam and difficult to clean surface.
Item 28Deck 9 Smokey
Cleaned and sanitized food equipment was stored on the back bar next to two vases with dried/fake flowers.
Item 33Deck 9 Smokey
The deck tile grout was recessed and pieces missing throughout the area.
Item 33Deck 9 Pool
The deck grouting was recessed throughout the area.
Item 33Deck 2
At least 10 deck tiles were cracked throughout the bar. Some of the cracks were discolored and soiled.
Item 36Deck 9 Smokey
The light intensity at the handwashing sink measured 60 lux.
Item 38Deck 9 Sunset Veranda
A wet mop was stored inside the mop bucket and not placed in a position that allowed it to air dry.
Buffets4 findings
Item 16Deck 9 Windows Cafe
The consumer advisories for eggs, omelets, smoked halibut, smoked trout, smoked herring, and smoked salmon did not state that they could be cooked to order or may be served raw or undercooked.
Item 26Deck 9 Windows Cafe Starboard Beverage Station
The water dispenser was soiled with a sticky residue above the dispensing nozzle.
Item 33Deck 9 Windows Cafe
A coving tile was broken with a piece missing below the coffee machine at the starboard beverage station.
Item 33Deck 9 Grill
The deck tile grout near the grills was recessed and in disrepair.
Other areas4 findings
Item 26Locker 209
A soiled hotel pan was found on the storage rack.
Item 27Locker 209
The shelf immediately right of the door was soiled with a light yellow liquid.
Item 28Locker 209
Unwrapped and unboxed equipment was stacked under exposed wiring in the unfinished locker.
Item 33Locker 209
The deck was soiled with greater than one day's worth of debris and dust. Equipment was stacked in a manner that did not allow for easy deck cleaning.
Food storage (provisions)2 findings
Item 21Provisions
Numerous cases of soda and water were stored on four difficult to clean wooden pallets in the corridor. The beverages were provisioned more than five days ago. The beverages and top of the pallets were wrapped in plastic wrap, so it is unknown if the pallets were soiled.
Item 33Deck 3 Vegetable
The third bulkhead panel on the right after entering the provisions room was in disrepair towards the bottom of the panel.
Housekeeping5 findings
Item 20Deck7 Housekeeping Pantry
A slotted fastener was on the ice thickness sensor.
Item 22Deck 8 Butler Pantry
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured a temperature of 175°F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160°F and above.
Item 22Deck7 Housekeeping Pantry
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured approximately a temperature of 188°F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160°F and above each time.
Item 24Deck 8 Butler Pantry
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured a temperature of 175°F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160°F and above.
Item 26Deck 8 Butler Pantry
Black debris was on the lower left corner of the ice machine's splash shield.
Dining rooms1 finding
Item 27Deck 9 Grill Juice Station
The ice/water dispensing machine was soiled with a red substance underneath the drip tray. The area was not in operation and had been previously cleaned and sanitized.
There was no documented medical follow-up on two public vomit incidents that occurred in the dining room on October 26 noted in Houskeeping's PVI/PDI Log. The Assistant Maitre D' sent an email to the nurse on duty. The nurse stated the Maitre D' also called medical, and medical spoke with both guests but did not log the result of the conversation in the interaction log.
Drinking water1 finding
Item 08Evaporator #1
A bucket was placed under the backflow prevention device, making the air gap insufficient. Staff stated the bucket was placed there when the device was tested in October. The bucket was removed.
All 25 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)18 findings
Item 17Specialty Galley Cooling Logs
The 11 December entry for duck confit had only an initial temperature with no further follow-up temperatures until reaching 41°F or less.
Item 21Specialty Galley
The pasta making machine was installed close to the bulkhead and the technical space could not be easily open for cleaning and maintenance.
Item 21Hot Galley Walk-in Refrigerator
The lid of a plastic container was cracked and difficult to clean. Corrections started immediately.
Item 22Potwash
The potwash machine was out of service since October and parts were expected by March next year. The area was still serviced by a 3-compartment sink but was clear that this was not enough to handle all the soiled coming from the galley by the amount of soiled utensils to be cleaned. Crew confirmed that the lack of the mechanical potwash machine was impacting negatively the operation.
Item 22Specialty Galley Potwash
The rinse compartment of the 3-compartment sink was not holding the water and repairs were underway.
Item 22Mini Galley
The sanitizing solution in a bucket was cloudy. A wiping cloth was inside. Corrections started immediately.
Item 25Mini Galley
The sanitizing solution in a bucket was cloudy. A wiping cloth was inside. Corrections started immediately.
Item 27Specialty Galley
The technical space of the pasta making machine was soiled.
Item 27Potwash
The clean storage upper tubes were soiled with rust and debris. Clean utensils were stored on those tubes. Corrections started immediately.
Item 28Potwash
The clean storage upper tubes were soiled with rust and debris. Clean utensils were stored on those tubes. Corrections started immediately.
Item 33Decks
The decks had missing and recessed grout between the tiles. This was observed in several areas of the galley, for example in pastry/bakery, by the combination ovens, at hot line, and fish and butcher preparation rooms.
Item 33Specialty Galley
The deck had recessed and missing grout between the tiles, mostly by the hot line.
Item 33Mini Galley
The bulkhead-mounted phone above the food preparation counter had a long handset cord that made the cord and handset rest on the in-use counter. Corrections started immediately.
Item 33The Patio
The deck had missing and recessed grout between tiles and coving was in disrepair at the grill station. Additionally, grease was on the deckhead in front of the grills. Corrections started immediately.
Item 34Pizza Galley
The utility sink was continuously leaking. Corrections started immediately.
Item 34Soup Station
Each kettle had a leak that was pooling on the deck below.
Item 35Soup Station
Each kettle had a leak that was pooling on the deck below.
Item 36Butcher Shop
The light intensity at the handwashing station was less than 220 lux. This was corrected after the finding.
Buffets4 findings
Item *Swirl & Top
The previous inspection of April 2016 found that a self-service buffet counter was added in January 2016 and no handwashing station for passengers was installed. The current inspection found that this is a crew-served station. Since the crew wants this station to be self-service, the inspector and the staff discussed possible locations for the addition of a handwashing station to improve this set-up.
Item 33Veranda Outside Beverage Station
The deckhead above the juice and water dispensers had pipes covered with dust. The pipes were above a soft sailing plastic tarp.
Item 36Veranda Starboard Beverage Station
One deckhead light was not working, resulting in less than 110 lux between the juice and coffee machines. This was corrected after the finding.
Item 44The Patio
The previous inspection of April 2016 found that a self-service buffet counter was added in January 2016 and no handwashing station for passengers was installed. The current inspection found that a handwashing station was added in 2018 but it is about 5 meters from the plate pick-up station and looks like part of the crew waiter station in this area. Additionally, a hand sanitizer station is located next to the plate pick-up station, which makes passengers bypass the handwashing station. The inspector and the staff discussed possible locations for the handwashing station to improve this set-up.
Pantries1 finding
Item 22Deck 6 Aft
The undercounter warewash machine was out of service.
Room service1 finding
Item 33Room Service
The covers of two deckhead light fixtures were cracked and difficult to clean near the upright refrigerators and the hot holding counter.
Bars1 finding
Item 17Mosaic Café
Dairy products were on time control and this was not listed on the time control plan. This was corrected after the finding.
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
Show all 44 findings
All 44 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)20 findings
Item 16Deck 4 Walk-in Cold Store
A large plastic container contained 10-15 individually wrapped portions of spinach and had internal food temperatures between 46°F and 50°F. These were discarded.
Item 16Deck 4 Cold Pantry
A container of chicken salad was stored in an undercounter refrigerator, and the cooling log entry for the preparation of the chicken salad was unable to be located. The cooking of the chicken for the chicken salad was noted and properly cooled, but it was unable to be determined if the chicken salad was blast chilled after preparation.
Item 16Aqua Blu/Primo
A plate of beef carpaccio and a bowl of ahi tuna used as mise-en-place was stored on the counter as food workers were plating food. No 4-hour discard labels were on the containers of potentially hazardous food.
Item 16Prociutto Labeling
During the inspection, trays of sliced prosciutto were stored in undercounter refrigerators and not labeled with 7-day discard labels.
Item 20Deck 5 Room Service
The reach-in refrigerator #5.5 was out of order since 25 March and a work order was in place.
Item 21Beverage Station
The gap on this oven noted above was difficult to clean.
Item 21Deck 4 Hot Section
The grease chutes traveling to the grease pan housing of the 2 griddles and the 3 flat hot plates had a large gap that was difficult to clean.
Item 21Beverage Station
The counter-mounted oven had 4 holes in the left side of the oven, and were not easily cleanable.
Item 21Deck 5 Room Service
Three cords were lying on the counter for the espresso and coffee machines. This was corrected.
Item 22Potwash
The potwasher machine final rinse pressure gauge was too high indicating 35 psi during use. The manufacturer data plate indicated the recommended final rinse pressure to be 15-25 psi.
Item 22Conveyor Dishwasher
The final rinse temperature gauge was inaccurate and indicated 165°F -170°F, and the temperature at the utensil surface measured above 160°F.
Item 26Deck 4 Clean Storage Rack by Escalator
A previously cleaned waffle maker and two mixers were soiled in the clean storage rack area.
Item 27Beverage Station
The bottom of the counter-mounted oven was soiled with food debris beyond a day's accumulation and was difficult to clean.
Item 27Deck 5 Room Service
The ice cream machine was soiled with dust and debris under the plastic wrapping.
Item 27Deck 4 Hot Section
Excessive old grease build-up was observed in the gap around the grease chute of the griddles.
Item 28Deck 4 Clean Storage Rack by Escalator
A stack of 10 plates were stored incorrectly and not air dried properly and remained wet.
Item 29Deck 4 Handwash Sinks
The temperature of the 3 handwash sinks in the bakery and soiled drop-off area was below 100°F during operation.
Item 38Deck 5 Room Service
An ice cream machine was covered in plastic and stored in the galley and was not necessary for the operation.
Item 38Deck 4 Fish Preparation
The pulper in the fish preparation area had not been used in over 6 years, and was no longer necessary for the operation.
Item 39Deck 4 Clean Storage Rack by Escalator
Four live fruit flies were observed in this area.
Buffets7 findings
Item 16Portable Tables
The deck stand portable tables were being used as a counter top for the egg station during breakfast and were not listed on the time control plan as part of the operation.
Item 16Deck 4 Officer Mess
The time control plan for the beverage station, and containers of milk stored on the counter could not be located. This was corrected.
Item 16Deck 9 Patio
A container of sliced cheese was stored on a counter without a 4-hour discard label.
Item 21Beverage Stations
The counter-mounted juice machine on port and starboard beverage stations was not smooth and easily cleanable at the counter equipment juncture.
Item 21Technical Space
The technical area underneath the cold basins on the port and starboard lines had an absorbable material that was soiled and not easily cleanable.
Item 27Technical Space
The absorbable, foam-like material was soiled with a wet blackish substance in the technical space of the cold basins.
Item 39Deck 9 Patio
Two live house flies were observed at the buffet counters of Patio and Swirl and Top. This is an outdoor area.
Pantries5 findings
Item 16Deck 9 Patio
Containers of sliced tomatoes and cut lettuce had 4-hour discard labels which stated 1220-1630 (4 hours and 10 minutes).
Item 21Deck 9 Pool Bar
A blue towel was observed under the refrigerator condenser, inside the technical space adjacent to the refrigerator on the portside. The towel was wet with condensation.
Item 26Deck 9 Pool Bar
One previously cleaned 4 ounce clear plastic glass contained dirty dish water was found in a clean glass storage rack.
Item 28Deck 6 Aft Ice Pantry
Approximately 500 previously cleaned green salad plates were stored on the clean side of the pantry. These plates were wet when stacked together. Water dripped from them when they were turned on edge. The top plate was not inverted or otherwise not protected.
Item 40Deck 9 Patio
The door from the outdoor patio buffet line to the pantry was pinned open. Staff stated this was necessary for operations.
Dining rooms2 findings
Item 16Deck 5
The consumer health advisory for the breakfast menu was covered by the menu jacket at the bottom of the menu.
Item 16Speciality Travel Agent Menu
The updated consumer advisory was covered by the menu jacket for the travel agent menu.
Other areas2 findings
Item 16Deck 9 Patio
The time control plan did not state that counters would be used as part of the time control operation. At least three counters were being used as time control counters. Staff reported the time control pan was removed by the contractor.
Item 44Deck 9 Patio and Top & Swirl
Self-service buffet counters were added during the January 2016 renovation for the burger condiments and ice cream topping station on deck 9. A passenger handwash station was not installed.
Drinking water3 findings
Item 03Bunker Logs
On January 27, at the start of bunkering, the manual logs indicated a free chlorine residual of 2.5 ppm. The bunker chart indicated that the chlorine level dropped below 2.0 ppm from 1000 until 1200. This occurred again on January 14, when initial bunkering free chlorine residual was 1.2 ppm and remained below 2.0 until 0915. The ship was in dry dock from January 13 until January 27 were modifications were made to the potable water distribution system to include an audible alarm and notification for the engineering staff. As of this inspection these are still need for be installed.
Item 08Deck 8 Aft Ice Pantry
The backflow preventer attached to the ice machine above the filter was badly corroded and in disrepair.
Item 08Fan Rooms
During dry dock, white plastic potable water lines were installed in these fan rooms to allow for a connection for water to be used to clean the ventilation systems. These connections did not contain backflow protection and were not striped for potable water. This was observed in fan rooms 6a004, 6a016, and 6a020.
Pest control1 finding
Item 39Trash Room
Live fruit flies were observed in the trash processing area. The area was currently offloading the trash from the cold room and had an overabundance of nonfood engineering related trash that was left from dry dock. This material is scheduled to be offloaded followed by complete cleaning and treatment of the trash area for pests.
Medical center1 finding
Item 02Acute Gastroenteritis Logs (AGE)
The information on the AGE log under underlying illness column was incorrectly documented to include information that was not related to AGE. The underlying illness for a patient that was seen on March 16 with 4 episodes of diarrhea was documented as Acute Myocardial Infarction in 2003.
Food preparation rooms1 finding
Item 39Preparation Room
One house fly and one fruit fly was observed on the potato peeler.
Food storage (provisions)1 finding
Item 39Corridor
One live house fly was observed in the corridor.
Pools, hot tubs and water play areas1 finding
Item 10Chart Recorders
The chart paper for these recorders was scaled from 0-10 and not the correct paper scaled from 0 to14 for correct pH readings.
To see this report on the CDC site: open the CDC inspection search, choose Azamara Journey 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.)
