Royal Caribbean International · CDC inspection record
Brilliance of the Seas CDC inspection score
Latest score, full inspection history and the violations CDC inspectors found on Brilliance of the Seas.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Royal Caribbean InternationalInspected April 12, 2026
92out of 100
Latest CDC sanitation score
Passed
Brilliance of the Seas scored 92 out of 100 in its latest CDC Vessel Sanitation Program inspection, on April 12, 2026. It passed: ships pass with 86 or more.
−4 vs previous inspection (96, Nov 23, 2025)
96.2average of the last 5 inspections
88lowest score (December 2012)
30inspections since 2002
0failed inspections
Inspection history of Brilliance of the Seas
Every CDC inspection score on record for Brilliance of the Seas: 30 inspections from October 2, 2002 to April 12, 2026, 6 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).
April 12, 2026
92Passed
43 findings · 8 points deducted
Points deducted (100 − 8 = 92):
−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
All 43 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 16Deck 4 - Sauce Station
A sealed package of deli sausage in the undercounter refrigerator next to the blast chiller measured an internal temperatures of 43-44 degrees by both the inspector and crew's thermometer. The food was discarded. The ambient temperature of the unit was maintaining 44F.
Item 20Deck 4 - Sauce Station
A sealed package of deli sausage in the undercounter refrigerator next to the blast chiller measured an internal temperatures of 43-44°F degrees by both the inspector and crew's thermometer. The food was discarded. The ambient temperature of the unit was maintaining 44°F.
Item 20Deck 4 - Pastry
Two slotted fasteners were on the mixing head of the smaller deck mounted mixer.
Item 22Deck 3 - Potwash
The temperature gauge for the sanitizing compartment of the in-use three-compartment sink registered 0°F; however, manual temperature measurement of the sanitizing solution exceeded 75°F. Additionally, three upper wash nozzles in the in-use hood-type potwash machine were obstructed with food debris.
Item 22Deck 4 - Potwash
The trolley wash has been out of order for approximately 1 week.
Item 22Deck 5 - Dishwash
The flight-type dishwash machine was out of service and being worked on as it was unable to reach final sanitizing temperatures.
Item 22Deck 5 - Dishwash
Black slimy debris was on the upper internal metal housing just after the final spray arm.
Item 22Deck 5 - Giovanni's
The final rinse three compartment sink would not hold water. The ship was relying on the potwash machine to sanitizing all pots and pans.
Item 22Deck 11 - Park Cafe
The glasswash machine was out of order. Staff reported it has been out of order for approximately 1 week.
Item 23Deck 11 - Dishwash
Wash temperatures of the in-use flight-type dishwash machine were measured at 142°F with both the inspector's and crew member's thermometer. The machine's data plate required a temperature of 150°F.
Item 23Deck 5 - Dishwash
Wash tank temperature was measured at 157°F in the in-use glasshwash machine in which the data plate required 160°F.
Item 24Deck 4 - Dishwash
The final sanitizing rinse temperature at the utensil surface of the in-use flight-type dishwashing machine did not reach the required 160°F during evaluation. Upon approach, the unit’s alarm was flashing, and the displayed final rinse temperature that fluctuated between 165 - 175°F. Both the crew and the inspector measured utensil surface temperatures below 155°F using their respective thermometers. A thermolabel placed on the final sanitizing rinse spray arm did not reach 170°F. Additionally, a direct measurement taken by the crew at the nozzle only reached 170°F.
Item 24Deck 11 - Dishwash
Final rinse temperature of the in-use glasswash machine was measured at 194°F with a thermometer directly from the nozzles and the machine's temperature gauge showed a temperature of 201°F as it entered the spray arm.
Item 24Deck 4 - Potwash
Chlorine sanitizing concentration in the in-use final rinse compartment of the three-compartment sink was above 200ppm.
Item 24Deck 3 - Dishwash
The final sanitizing rinse temperature at the utensil surface of the in-use flight-type dishwashing machine did not reach the required 160°F. Upon inspection, the machine alarm was activated and the displayed final rinse manifold temperature was below 180°F. Both the crew and inspector independently measured utensil surface temperatures below 155°F using their respective thermometers. Additionally, a thermolabel affixed to the final sanitizing rinse spray arm did not achieve 170°F, and a direct temperature measurement taken by the crew at the sanitizing rinse nozzle only reached 170°F.
Item 26Deck 4 - Soda Machine
Black residue was on the underside housing in the splash area of two soda dispensing nozzles.
Item 27Deck 4 - Vegetable Station
Water was dripping from the exhaust hood in two areas and landed on the deck in front of the cooking station and on the lid of the brasing pan.
Item 37Deck 4 - Vegetable Station
Water was dripping from the exhaust hood in two areas and landed on the deck in front of the cooking station and on the lid of the brasing pan.
Other areas5 findings
Item 22Decks 4 and 10
On deck 4 passenger cabin corridor, two large piles of soiled dishes and food debris were stored directly on the deck. Crew stated they didn't have enough soiled item collection bins available to store the soiled items. On deck 10 midship crew area (adjacent to passenger cabin corridors) at 1330, two brown soiled item collection bins filled with soiled dishes and food debris were stored directly on the deck. Passenger cabins were already open so it was unclear why this accumulation of dishes had not been transported to the galley for cleaning and sanitizing.
Item 28Deck 3 FZ3 Dining Room Locker 003
Two heavily soiled items were stored in this food equipment locker: a disassembled trolley and a large clear plastic cone (item could not be identified by the technical inspection team).
Item 33Deck 3 FZ3 Dining Room Locker 003
The deckhead vent was heavily soiled with a dark residue, which could be removed with a paper towel.
Item 36Deck 3 FZ3 Dining Room Locker 003
The light intensity was less than 220 lux in the food equipment locker.
Item 44Public Fecal Incident (PFI) Log
On 25 March 2026 (Voyage #33167) housekeeping noted a fecal incident in a stateroom; however, medical was not notified until 28 March, which delayed the medical assessment for potential isolation. This incident was noted among the team and the logs are now kept in a shared file so they can be easily accessed.
Food safety, general2 findings
Item 13Dishwash
Numerous deficiencies were identified with dishwashing and glasswashing machines across multiple food areas, as detailed in previous observations in this report, indicating gaps in monitoring and operational oversight. These included issues with final sanitizing rinse temperatures, wash temperatures, lack of attention or urgency in responding to machine or temperature alarms, blocked nozzles, and soiled machine surfaces. Additionally, multiple dishwashing equipment were out of order and not functioning.
Item 33Decks
Deck tile grout was missing or recessed throughout the following food areas: preparation rooms, crew galley, and both decks of the main galleys. This was most notable at deck-to-bulkhead junctures, door thresholds, and around deck drains. Food debris and water were observed in some of the recessed areas. Staff reported that there is an ongoing maintenance plan to address these conditions.
Pools, hot tubs and water play areas2 findings
Item 10Whirlpool #1
The analyzer was out of calibration. At whirlpool #1, the technician's device measured the free halogen residual at 3.86ppm. In the RWF equipment room, the analyzer displayed the free halogen residual at 6.20ppm. The technician measured 5.16ppm for the first sample and 4.19ppm for the second sample. The inspector measured the free halogen residual at 3.79. The analyzer was recalibrated.
Item 44Solarium Pool
While testing the halogen and pH, the technician's device read various free halogen residual levels. On the same sample, the first reading was 6.01ppm, the second reading was 4.01, and the third was 5.37. The inspector noticed the device's optical cell was heavily soiled and instructed the technician to clean it. After the optical cell was cleaned, the free halogen residual was measured at 2.70ppm which aligned with the inspector's reading (2.54ppm). The inspector discussed the importance of keeping testing instruments clean.
Housekeeping1 finding
Item 22Deck 3 - Ice Station 03-5-003
The undercounter dishwash machine was running when the inspector entered the area. After it stopped running, the inspector opened the door and found the upper spray arm detached and laying on the bottom of the machine.
Bars6 findings
Item 19Deck 3
The self-service utensil for the toaster was not protected under a sneeze shield or by other effective means.
Item 26Deck 3 - Beverage Station
Apparent black/brown mold growth was on the back of the ice/water machine's ice dispenser.
Item 27Deck 3 - Staff Mess
Condensate formed as water droplets on the underside of the metal overshelf above the bains marie; no active dripping was observed. The water temperature was turned down.
Item 27Deck 3
Dried food splash of more than a day's accumulation was on the black electrical cable for the toaster.
Item 36Deck 3
Light intensity was less than 220 lux at the self-service cereal station adjacent to the main buffet.
Item 37Deck 3 - Staff Mess
Condensate formed as water droplets on the underside of the metal overshelf above the bains marie; no active dripping was observed. The water temperature was turned down.
Buffets3 findings
Item 31Deck 11 - Waiter Stations
Non-food grade chemical disinfectant spray bottles were stored on top of soiled waiter stations.
Item 36Deck 11 - Outside Beverage Station
Light intensity behind the beverage equipment did not reach 110 lux.
Item 37Deck 11 - Hot Line
Smoke and vapor from cooking hamburgers during lunch service filled the working grill side and the adjacent buffet and seating area. Staff reported the exhaust system was a known problem.
Drinking water2 findings
Item 06Legionella Sampling
No galley locations were included in the 14 December 2025 sampling event (2025 VSP Environmental Public Health Standards).
Item 08Production Halogenation
Production record on 1 April 2026 indicated the free halogen residual level was 0.24 ppm at 2014. The next reported free halogen residual level was recorded at 2110 (2.4 ppm) which was more than 30 minutes after the initial reading
Food preparation rooms2 findings
Item 20Deck 2
The gasket on the potato tumbler's potato chute was in poor repair and became dislodged during operation, resulting in a difficult-to-clean surface.
Item 21Deck 2
Silicone used to close seams on the outer housing of the potato tumbler was pulling off, creating difficult to clean surfaces.
On 21 February 2026 (voyage # 22163) a food worker developed symptoms of AGE (vomiting and diarrhea) but did not report to medical until 22 February at 0930. The crew member ate at the crew mess while symptomatic but did not work.
Food storage (provisions)1 finding
Item 28Deck 0 - Outside Hotel Store
A box of single service cups was on the deck outside this storeroom.
All 24 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)6 findings
Item 17Deck 5 - Cafe Latte-tude
The food trolley did not have a time control label as described on the outlet's time control plan.
Item 21Deck 5
The door hinge on the time control unit DK-5.2 was damaged.
Item 33Deck 11 - Parc Cafe
The deckhead ventilation cover over the hood-type warewashing unit was missing a fastener, resulting in a surface that was difficult to clean.
Item 33Deck 5 - Warewash
A bulkhead fastener was missing above the clean side countertop, resulting in a surface that was difficult to clean.
Item 33Deck 5 - Bakery
The deckhead ventilation cover over the baking oven had four exposed fasteners, resulting in a surface that was difficult to clean.
Item 33Deck 5
Water had accumulated inside the light fixture of the cold walk-in refrigerator, and there was a significant buildup of condensate on the deckhead.
Bars6 findings
Item 21Deck 6 - Casino Bar
The sealant around a countertop metal plate next to the ice well was damaged, resulting in a surface that was difficult to clean.
Item 21Deck 12 - Sky Bar
An unknown water source was running from the undercounter liquor cabinet and pooling on the deck.
Item 22Deck 12 - Sky Bar Pantry
The undercounter glasswashing machine was out of order since 23 November.
Item 29Deck 12 - Sky Bar
The water temperature at the handwashing sink measured 126°F. Cold water was not accessible at the time of inspector attempting to wash hands due to an unknown disrepair.
Item 33Deck 13 - Concierge Lounge
The deck grout throughout the bar was heavily damaged.
Item 33Deck 12 - Sky Bar
An unknown water source was running from the undercounter liquor cabinet and pooling on the deck.
Other areas6 findings
Item 13Deck 3 FZ2 Stateroom Attendant Locker 009
Several deficiencies were identified as described below. Corrections started immediately. - Obstructed access to the handwashing sink. - Presence of dumped ice and soiled utensils inside the handwashing sink. - Three bottles of water stored inside the locker and a bucket of ice placed directly on the deck. - Numerous ice buckets stored on the deck, all wet and dripping. - Over 20 trays used for collecting soiled utensils from cabins stored directly on the deck.
Item 19Deck 3 FZ2 Stateroom Attendant Locker 009
Three bottles of water were stored inside this nonfood storage locker. Additionally, a bucket containing ice was placed directly on the deck.
Item 28Deck 3 FZ2 Stateroom Attendant Locker 009
Numerous ice buckets were stored directly on the deck, all visibly wet and dripping. Additionally, over 20 trays used for collecting soiled utensils were stacked on the deck. A bag containing soiled utensils from cabins was also found placed inside the handwashing sink.
Item 29Deck 3 FZ2 Stateroom Attendant Locker 009
The handwashing sink was filled with dumped ice and a bag containing soiled food utensils. Access to the sink was obstructed by multiple items blocking the area.
Item 33Deck 3 FZ3 Dining Room Locker 003
Food equipment was stored in this locker. The deck was heavily soiled under the pallets and shelving.
Item 36Deck 3 FZ3 Dining Room Locker 003
The light intensity was less than 220 lux in this food equipment locker.
Buffets4 findings
Item 21Deck 13 - Concierge Lounge
The sealant around the legs of the coffee machine was damaged, resulting in a surface that was difficult to clean.
Item 21Deck 13 - Concierge Lounge
The sealant on the countertop and between the service counter and bulkhead was damaged, resulting in a surface that was difficult to clean.
Item 21Deck 13 - Concierge Lounge
The power cord and milk line from the table-mounted coffee machine were resting on the countertop.
Item 30Deck 13 - Concierge Lounge
The consumer handwashing station was not labeled with a sign or pictogram advising to wash hands before eating.
Food safety, general1 finding
Item 39Flies
Several flies were identified in the following areas: - 3 flies at the Star Quest Bar Deck 13 - 1 fly at the Crown Lounge Deck 12 - 1 fly at the Windjammer Beverage Station Starboard Side Deck 11 - 1 fly at the Windjammer Galley Warewash Deck 11 - 1 fly at the Vintage Bar Deck 6 - 1 fly at the Provision Corridor
A review of the Acute Gastroenteritis (AGE) surveillance logs revealed the following incidents involving nonfood crew members. On November 1, two nonfood crew members experienced AGE symptoms and continued to work and access the crew mess while symptomatic: - One crew member developed symptoms at 0530, ate lunch in the crew mess, and worked while symptomatic before reporting to medical at 1112. Another crew member experienced symptom onset at 06:30, ate breakfast in the crew mess, and worked before reporting to medical at 1202. Both individuals were appropriately isolated upon reporting, received retraining, and were subject to disciplinary action. - On October 11, a nonfood crew member developed AGE symptoms at 0500 and remained in the cabin, sharing both the room and bathroom with a cabin mate, until reporting to medical at 0724.
February 1, 2025
95Passed
25 findings · 5 points deducted
Points deducted (100 − 5 = 95):
−3 ptsItem 13: Management, knowledge, monitoring
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
−1 ptItem 36: Lighting provided, shielded
Show all 25 findings
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.
Dining rooms3 findings
Item 13Deck 12 - Izumi Variance
The Sushi Making Guest Interactive Experience variance (dated September 2022) stated 'Staff to confirm that the participants or anyone sharing the stateroom has not reported GI symptoms (cross-check with the current AGE log) or symptoms of any other communicable illness in the past 48 hours prior to the activity.' This class is conducted twice per voyage. A review of documents from December 2024 and January 2025 showed the Izumi Manager emailed medical staff asking for confirmation for any guest that signed up for the activity reporting GI, Covid, or any related symptoms in the past 24 hours. Medical staff confirmed this for each participant. However, a review of documents from September 2024, did not have this confirmation of participants or anyone sharing the stateroom reporting communicable diseases. Records for October and November 2024 were requested; however, they were not provided during the inspection. The variance Procedural Notes were revised in July 2021.
Item 21Deck 4 and 5 - Minstrel Dining Room
The sliding cabinet doors at all waiter stations were in poor condition.
Item 36Deck 4 and 5 Minstrel Dining Room
The light intensity at all waiter station countertops could not be raised to at least 220 lux for cleaning. Staff stated the light intensity was raised to the maximum level during the inspection.
Galleys (kitchens)10 findings
Item 20Deck 4 - Starboard Ice Machine
The white plastic frame around the ice machine cuber panel was cracked on the bottom.
Item 22Deck 4 - Starboard Warewash
The far-left upper final sanitizing rinse spray nozzle did not produce an effective spray pattern. This was immediately corrected.
Item 22Deck 4 - Portside Warewash
A lime wedge was in the auxiliary rinse tank of the rack-type glasswash machine. This area was previously cleaned and not in operation during the inspection.
Item 23Deck 3 - Potwash
The wash cycle temperature of the in-use hood-type potwash machine measured 133°F and 135°F using the inspector's thermocouple. The wash tank measured 135°F by the inspector and 141°F by the crew. The gauge stated 130°F and 136°F during the two cycles.
Item 27Deck 5 - Dishwash Machine
Condensate dripped onto the top of the soiled side of the conveyor dishwash machine.
Item 29Deck 11 - Windjammer
The handwash station waste receptacle at the clean end of the dishwash machine had spaghetti noodles inside. The area was in operation.
Item 30Deck 11 - Windjammer
The handwash station in the pantry did not have a sign stating 'wash hands often.'
Item 33Deck 5 - Dishwash Machine
Condensate accumulated on the deckhead above the soiled side of the conveyor dishwash machine.
Item 34Deck 4 - Portside Warewash
The handwash station bucket fill tap pipe was leaking.
Item 37Deck 5 - Dishwash Machine
Condensate accumulated on the deckhead above the soiled side of the conveyor dishwash machine.
Food preparation rooms4 findings
Item 20Deck 2
The blast chiller had been out of service for about one month. Parts are expected to be delivered 15 March 2025.
Item 29Deck 2
A yellow waste bin blocked the handwash station in the back of the room.The area was in operation.
Item 33Deck 2
Water pooled on the deck from the broken seal on the spray hose.
Item 34Deck 2
The spray hose was leaking water, staff explained the seal was broken.
Drinking water3 findings
Item 08Bunkering Charts
On 29 January 2025, the bunkering chart was missing the date.
Item 08Farpoint Charts
The fairpoint charts on 28 and 29 January 2025, showed fluctuations of halogen residual levels with no notations. The times occurred during 0800-1100 for both charts.
Item 08Bunker Station Starboard
The potable water filling station stenciling was chipped and faded.
Children’s areas1 finding
Item 42Deck 13 Adventure Ocean
The carpet was stripped and stained in multiple areas of the 3-5 year old play area. This will be replaced during dry dock April 2025.
Food safety, general1 finding
Item 33Decks
Some deck tiles were cracked and there were sections of deck grout that were recessed in food preparation, storage, and service areas.
Other areas1 finding
Item 29Deck 2 - Corridor Outside Frozen Fish
A crew member cleaned the ice from the deckhead light cover in the handwash station.
Pantries1 finding
Item 4011 - Pool Bar
An approximate 25 mm gap was around the door leading from the clean storage area to the outside. This opening allows for the entry or pests.
Food storage (provisions)1 finding
Item 33Deck 2 - Frozen Fish
Ice build-up was inside the deckhead light cover to the left of the first evaporator cooler.
To see this report on the CDC site: open the CDC inspection search, choose Brilliance of the Seas 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 Brilliance of the Seas since 2023:
1/16-1/21, 2023 · cause: Norovirus · ill: 70 of 2,160 (3.24%) passengers, 8 of 838 (0.95%) crew
