Carnival Cruise Line · CDC inspection record

Carnival Dream CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Carnival Dream.

Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC

Carnival Cruise LineInspected July 5, 2026

Latest CDC sanitation score

Passed

Carnival Dream scored 98 out of 100 in its latest CDC Vessel Sanitation Program inspection, on July 5, 2026. It passed: ships pass with 86 or more.

±0 vs previous inspection (98, Jan 18, 2026)

95.8average of the last 5 inspections

87lowest score (February 2017)

26inspections since 2010

0failed inspections

Inspection history of Carnival Dream

Every CDC inspection score on record for Carnival Dream: 26 inspections from February 20, 2010 to July 5, 2026, 4 perfect scores of 100 and no failed inspections.

All scores

Show all 26 inspections

Inspection date	Result	Report	Score
July 5, 2026	Passed	findings below	98
January 18, 2026	Passed	findings below	98
April 13, 2025	Passed	findings below	89
November 4, 2024	Passed		97
November 12, 2023	Passed		97
May 14, 2023	Passed		94
February 22, 2020	Passed		90
July 13, 2019	Passed		91
February 3, 2019	Passed		89
August 28, 2018	Passed		98
April 10, 2018	Passed		98
February 12, 2017	Passed		87
September 25, 2016	Passed		99
April 5, 2016	Passed		90
February 15, 2015	Passed		92
October 26, 2014	Passed		93
April 5, 2014	Passed		96
November 19, 2013	Passed		99
June 22, 2013	Passed		100
October 20, 2012	Passed		93
July 14, 2012	Passed		93
February 28, 2012	Passed		100
July 9, 2011	Passed		94
December 18, 2010	Passed		100
July 17, 2010	Passed		98
February 20, 2010	Passed		100

What the inspectors found

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).

July 5, 2026

98Passed

32 findings · 2 points deducted

Points deducted (100 − 2 = 98):

−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean

All 32 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.

Drinking water4 findings

Item 06Bunkering
The free halogen residual measured by the halogen analyzer during bunkering was greater than 0.2 ppm from the free halogen residual measured by the crew’s and inspector’s manual test. The crew's and inspector's manual test measured 2.50, 2.40, and 2.71 ppm, while the analyzer-chart recorder showed 2.80, 2.80, and 2.71. Measurements were collected approximately one hour after bunkering commenced.
Item 08Bunkering Charts
On March 15, 22 and 24 2026 there were no calibration recorded on the charts.
Item 08Tank Maintenance Records
Potable Water Tank #1 Portside and Starboard was not inspected, cleaned and disinfected at least every two years per the last inspection date which was June 9, 2024 (portside) and May 27, 2024 (starboard). Crew stated tank maintenance is scheduled for July 2026.
Item 08Tank Maintenance Records
From May 7 2026 - May 8 2026 'Potable Water Tank #2C's paint was cured for 22 hours and 50 minutes 32°C. According to the instructional manual full curing is to be conducted for 36hours.

Buffets8 findings

Item 21Deck10 - Lido Starboard Beverage Station
Excessive condensate collected on an insulated pipe causing a dark mildew to form inside the technical compartment beneath the ice machine,.
Item 21Deck10 - Sweet Spot
The swinging doors at the entryway were damaged and in disrepair.
Item 27Deck10 - Lido Starboard Beverage Station Ice Machine
Excessive condensate collected on an insulated pipe causing a dark mildew to form inside the technical compartment.
Item 27Deck10 - Starboard Outdoor Beverage Station Ice Machine
A dark substance accumulated in the technical space above the ice chute. The area was not in a food splash zone as the ice chute was completely covered.
Item 28Deck10 - Lido Starboard Beverage Station
Approximately 50 plastic cups were stacked wet nested and out for passenger self service.
Item 33Deck10 - Lido Cold Room #52
Water continuously splashed from the evaporator condenser unit's drain line at the air gap and accumulated on the deck. A work order was previously submitted.
Item 33Deck10 - Deli Section
The cover for a bulkhead electrical area was detached and propped up against the bulkhead.
Item 36Deck10 - Portside Beer Station
The lighting intensity at the self-service beer station did not reach 220 lux.

Galleys (kitchens)5 findings

Item 16Deck10 - Pizzeria/Bagel
A tray containing four used containers of cream cheese that had been out for breakfast service was stored in the time-control refrigerator. The area was inspected at 10:45AM; however, the time-control plan stated breakfast service was from 06:00 to 09:30AM. The items were discarded.
Item 19Deck 0 - Dry Storage Area
A flour scoop was stored in a stainless steel pan with no protection. This was immediately corrected.
Item 21Deck10 - Pizzeria/Bagel
The thick grout surrounding the hot top was in disrepair. A piece was easily removed and crumbled.
Item 33Deck 3 - Center
A brown substance pooled in the deckhead light fixture near tilting pan #5.
Item 33Deck 3
Tiles were missing grout and had water protruding from beneath near the deep fat fryer.

Bars7 findings

Item 21Deck10 - Blue Iguana
The countertop was difficult to clean because of a large hole that opened into the technical space where a frozen drink machine had previously been.
Item 21Deck10 -Red Frog
The countertop was difficult to clean because of a large hole that opened into the technical space where a frozen drink machine had previously been. The crew stated they no longer used a drink machine in that area.
Item 21Deck 10 - Outdoor
The bar countertop was chipped in several areas making it difficult to clean.
Item 33Deck 5 - Caliente
The deck was soiled with old debris beneath the clean dish storage racks.
Item 34Deck 3 - Lobby
Water consistently dripped in the utility sink basin located at the back bar.
Item 36Deck 3 - Lobby
The lighting intensity was less than 220 lux in front of the back bar liquor storage for cleaning mode.
Item 39Deck 5 - Piano
One fruit fly was in the back bar area.

Dining rooms3 findings

Item 21Deck10 - Guy's Burger Bar
A panel was missing on the side of the water fountain exposing the technical area and making it difficult to clean.
Item 27Deck12: Steakhouse
Dust accumulated in the vents of the four wine refrigerators.
Item 33Deck10 - Cantina
The sealant around the fire shutter door deck tracks was in disrepair.

Pantries3 findings

Item 27Deck 3 - Starboard Wine Cellar
Brown and black residue was on the removable plastic panel and above the ice cuber.
Item 33Deck 5 - Piano
Water dripped from the handwashing sink and pooled on the deck below.
Item 34Deck 5 - Piano
Water dripped from the handwashing sink and pooled on the deck below.

Food storage (provisions)1 finding

Item 33Deck 0 - Miscellaneous Storage (Room #8)
Frozen condensate was on the deckhead throughout this area. No stored items were affected.

Pools, hot tubs and water play areas1 finding

Item 10Deck 10 Aft Pool
The water fill level exceeded the pool skim by approximately 5 inches resulting in insufficient skim. In addition, multiple drains surrounding the perimeter of the pool was clogged with hair and other debris.

January 18, 2026

98Passed

35 findings · 2 points deducted

Points deducted (100 − 2 = 98):

−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean

Show all 35 findings

All 35 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 21Deck 11 Pizza
Soft sealant on the sides of the conveyor oven was peeling and in disrepair.
Item 21Deck 11 Seaside Shack
The plastic barrier around the cold well was damaged and cracked, which made it difficult to clean.
Item 21Deck 11 Forward Food Line
Soft sealant around the counter hot tops was peeling and in disrepair.
Item 21Deck 11 Cantina
Soft sealant around the hot plates was peeling and in disrepair.
Item 21Deck 5 Bonsai
The front and back counters were cracked and in disrepair.
Item 22Deck 5 Caliente Night Club
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128°F-131°F during the wash cycle and 150°F-156°F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131°F-132°F for the wash cycle and 170°F-194°F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
Item 23Deck 5 Caliente Night Club
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128°F-131°F during the wash cycle and 150°F-156°F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131°F-132°F for the wash cycle and 170°F-194°F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
Item 24Deck 5 Caliente Night Club
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128°F-131°F during the wash cycle and 150°F-156°F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131°F-132°F for the wash cycle and 170°F-194°F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
Item 27Deck 11 Cantina Salsa Station
Three birds sat on top of the salsa station when the outlet was not in service.
Item 27Deck 11 Pizza
The vent cover for the conveyor oven was excessively soiled with dust.
Item 27Deck 3 Pantry
A large white previously cleaned and sanitized food storage bin on the preparation counter was soiled with sticky residue and a piece of tape.
Item 27Deck 3 Pantry
Water pooled on the countertop from the utility sink's faucet, which was in disrepair.
Item 33Deck 0
The deck below the ice/water dispenser was soiled with more than a day's accumulation of food debris.
Item 33Deck 0
The deck tile grout was recessed near the steam kettles.
Item 33Deck 3 Potwash
Water dripped from an unknown source above the deckhead down the exterior of the flight-type potwash machine's ventilation hood and pooled on the deck below.
Item 33Deck 3 Center
The deck tile grout was recessed and in disrepair near the upright roasting ovens.
Item 33Deck 11 Forward Food Line
A deck tile on the starboard side had a large divot.
Item 34Deck 3 Pantry
The utility sink's faucet was in disrepair and water pooled on the countertop.
Item 39Deck 11 Cantina Salsa Station
Three birds sat on top of the salsa station when the outlet was not in service.

Bars4 findings

Item 33Deck 11 Blue Iguana
The light cover above the waiter station was in disrepair with parts of the decorative cover hanging down.
Item 33Deck 12 Steakhouse
Decorative purple spheres attached to the deckhead above the bar were soiled with more than a day's accumulation of dust.
Item 34Deck 11 Blue Iguana
An inch of standing water accumulated in the scupper between the two ice machines.
Item 34Deck 5 Plaza Cafe
The utility sink faucet continuously leaked water into the sink.

Food safety, general1 finding

Item 21Counter-Mounted Ice and Water Dispensers
All counter-mounted ice/water dispensers were missing protective covers for the circular penetrations in the food splash surface.

Food preparation rooms1 finding

Item 33Deck 0
The deck was soiled with debris near the biodigester. The area was not in operation.

Buffets6 findings

Item 17Deck 11 Lido Pastry Station
A time control plan was not available for this station.
Item 17Deck 0 Officer Mess
The espresso machine's milk compartment was not physically labeled as a time control unit; however, it was listed on the time control plan and the milk inside had a time control label.
Item 17Deck 0 Officer Mess
The time/temperature control for safety (TCS) foods did not have time control labels. The time control plan stated breakfast was from 0600-1000 and lunch was from 1000-1400. Melons are served during both time frames. Staff stated the area is only open for breakfast from 0730-0830 and they will update the time control plan, so the area is open for less than four hours.
Item 17Deck 11 Lido
The time control plan for the buffet food lines was in the galley and could not be easily located or accessed. Additionally, it was difficult to identify which units were included in the time control plan.
Item 19Deck 11 Lido Pastry Station
The tong's handle was laying on top of the cinnamon rolls out for passenger self-service.
Item 28Deck 11 Lido Pastry Station
A previously cleaned and sanitized plate out for passenger self-service was not stored inverted.

Children’s areas1 finding

Item 42Deck 11 Camp Ocean
The handwashing station outside the toilet room facilities was out of order as of January 17, 2026.

Dining rooms1 finding

Item 16Deck 11 Lido
The Latin Express Breakfast Menus on the dining room tables did not have a consumer advisory for the poached eggs.

Housekeeping1 finding

Item 41Cabin Cleaning Records
Cabins for individuals diagnosed with acute gastroenteritis (AGE) were not cleaned daily on three occasions: *A crew member was isolated on 5 January 2025 and the cabin was cleaned after isolation ended on 7 January. *A crew member was isolated on 7 January 2025 and the cabin was cleaned after isolation ended on 9 January. *A guest was isolated on 17 December 2025 at 0800 and the cabin was not cleaned until isolation ended on 18 December 2025 at 1900. There was no documentation that the passenger refused service on 17 December.

Medical center1 finding

Item 02Acute Gastroenteritis (AGE) Surveillance Log
The AGE surveillance log did not have a 'notes/comments' column. (VSP 2025 Environmental Public Health Standards)

April 13, 2025

89Passed

59 findings · 11 points deducted

Points deducted (100 − 11 = 89):

−3 ptsItem 13: Management, knowledge, monitoring
−3 ptsItem 26: Food-contact surfaces equipment / utensils clean; Safe
−3 ptsItem 39: IPM program effective; Approved pesticide application
−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored

Show all 59 findings

All 59 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)29 findings

Item *Guy's Burger
There was no appropriate drinking fountain for food workers in this galley. The existing fountain contained a bottle filling spout.
Item 13Deck 10 - Extension Galley
Cooling logs for meatball sandwiches and their ingredients prepared on April 11 and 12 were found to be inconsistent and inaccurate. Cooling logs identified the meatball mixture for the meatball sandwiches was cooled on 11 April 2025 from 1425 to 1805. The same cooling log also identified the meatball sandwiches were cooled on 11 April 2025 from 1040 to 1220. The meatball sandwiches were identified with a 11 April 2025 at 1805 date of preparation on the 7-day discard label. When the inspector inquired about cooling, crew members flipped through the log and were unable to find an additional field for the cooling of the meatball sandwiches, which used the meatball mixture as an ingredient. A few minutes later, another crew member arrived with a cooling log containing a single-entry for the cooling of the meatball sandwiches. Crew explained to the inspector the cooling for meatballs were placed on an additional sheet since there was no more room; however, the original cooling log had two entries of items cooled the following day (12 April) directly below the field for the meatball sandwiches. A supervisor later identified that single log for the meatball sandwiches was created on the day of inspection and not reflective of cooling on 11 April.
Item 16Deck 10 - Guy's Burgers
Crew could not prove the six metal hotel pans of 'bacon patties,' stored at ambient temperatures on a shelf in the galley were non time/temperature control (TCS) for safety foods. The thermometer probe was able to pierce numerous parts of the patty without causing the bacon to flake apart indicating the bacon was not cooked enough to render the product non-TCS. Crew were advised to either provide documentation that these food items are non-TCS, or control microorganism growth through time and temperature controls.
Item 17Deck 10 - Extension Galley
Cooling logs for meatball sandwiches and their ingredients prepared on April 11 and 12 were found to be inconsistent and inaccurate. Cooling logs identified the meatball mixture for the meatball sandwiches was cooled on 11 April 2025 from 1425 to 1805. The same cooling log also identified the meatball sandwiches were cooled on 11 April 2025 from 1040 to 1220. The meatball sandwiches were identified with a 11 April 2025 at 1805 date of preparation on the 7-day discard label. When the inspector inquired about cooling, crew members flipped through the log and were unable to find an additional field for the cooling of the meatball sandwiches, which used the meatball mixture as an ingredient. A few minutes later, another crew member arrived with a cooling log containing a single-entry for the cooling of the meatball sandwiches. Crew explained to the inspector the cooling for meatballs were placed on an additional sheet since there was no more room; however, the original cooling log had two entries of items cooled the following day (12 April) directly below the field for the meatball sandwiches. A supervisor later identified that single log for the meatball sandwiches was created on the day of inspection and not reflective of cooling on 11 April.
Item 18Deck 3- Dinner Preparation Walk-In Cooler
Raw ground beef was stored above steak. This was rearranged.
Item 19Deck 10- Up-Right Double Door Refrigerator 10TO-6
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas. Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
Item 21Deck 3- Bakery
The paint on the left side of the bread slicer was chipped and rippled, making the area difficult to clean.
Item 22Deck 0- Potwash
The potwash was out of order since the day before the inspection.
Item 22Deck 3- Flight-Type Dishwashing Machine
Food debris was on the clean side of the dishwashing machine. This was cleaned immediately.
Item 22Deck 0- Flight-Type Dishwashing Machine
Food debris was on the clean side of the dishwashing machine. This was cleaned immediately.
Item 26Extension Galley
Two previously cleaned and sanitized scoops were soiled with a sticky residue and stored in a soiled plastic bin. All items were removed for cleaning.
Item 26Pig and Anchor
The nozzle of the crew drinking fountain was soiled with black debris.
Item 26Deck 3- Bakery
Dried food debris was on the coving between the marble slab and the stainless steel preparation counter. This was cleaned.
Item 26Deck 10- Up-Right Double Door Refrigerator 10TO-6
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas. Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
Item 27Extension Galley
A plastic bin containing 8 previously cleaned and sanitized scoops was soiled with crumb-like food debris. All items were removed for cleaning.
Item 28Deck 10- Up-Right Double Door Refrigerator 10TO-6
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas. Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
Item 29Deck 3- Aft Dishwashing Area
The hot water was shut off at the handwashing sink in this area. The pipe under the handwashing sink sprayed water when the hot water pipe was turned on. The water was turned on.
Item 29Deck 0- Handwashing Sink Near Service Line
The hot water was shut off at the handwashing sink. This was corrected.
Item 30Deck 0- Crew Galley Restroom
The restroom door did not completely close. This was corrected.
Item 30Pizzeria Show Galley
The handwashing station did not have signage reminding food employees to wash their hands.
Item 30Bonsai Sushi
The soap dispenser pump was ineffective at dispensing soap.
Item 33Deck 0- Hot Galley
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
Item 33Deck 3- Forward Service Line
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
Item 33Deck 3- Aft Service Line
Water dripped from the canopy hood above the fryers. The leak was fixed.
Item 33Deck 3- Aft Service Line
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
Item 34Deck 3- Aft Dishwashing Area
The pipe under the handwashing sink sprayed water when the hot water pipe was turned on. The leak was repaired.
Item 34Deck 0- Hot Galley
Water dripped continuously from the filling spout on the left-most tilting kettle. The plumber was called.
Item 39Deck 3- Dry Storage Area
One fruit fly was in this area.
Item 39Deck 0- Hot Galley
One house fly was in this area. The pest control operator was called.

Food preparation rooms9 findings

Item 15Deck 0- Cold Room 28
A hair was on a piece of cantaloupe stored in a white food storage bin.
Item 16Deck 0- Cold Room 28
Two large bins of sliced tomatoes were above 41°F when measured by both the inspector's and the crew's thermometer. One bin of sliced tomatoes measured 43.9°F by the inspector's thermometer and 43.7°F by the crew's. The second bin measured 44.6°F by the inspector's thermometer and 44.7°F by the crew's. The tomatoes were discarded.
Item 19Deck 0- Cold Room 27
A hair was on a piece of cantaloupe stored in a white food storage bin.
Item 20Deck 0- Vegetable Slicer
Slotted fasteners were on three vegetable slicing plates.
Item 20Deck 0- Potato Room
Slotted fasteners were inside the potato peelers.
Item 27Deck 0
One dead fly was on the non-food contact surface of a clear food storage bin. The bin was sent to be washed.
Item 39Deck 0
One live fruit fly was in this area.
Item 40Deck 0
One dead fly was on the non-food contact surface of a clear food storage bin. The bin was sent to be washed.
Item 40Deck 0
A dead fly was on the counter next to the biodigester.

Food safety, general4 findings

Item 16Flies
Upright refrigerator 10DE-4 was labeled as a time control unit and was also listed on the time control plan. However, a tray of custard, funfetti cheese cake, and peanut butter cake, - all confirmed by the Chef as potentially hazardous food items - were labeled with 7-day discard labels. The German chocolate cake was not labeled.
Item 17Flies
The time control plan was posted in the corridor where it could not be read. The light intensity reached 20-22 lux in this area. Crew immediately began corrective action.
Item 26Ice Machines
Several ice machines were soiled with pink, black, and/or brown debris on food-contact surfaces including: 1) Alchemy Bar Pantry crushed ice machine: black and thick pink debris soiled the ice safety deflector sheet and the ice chute. 2) Alchemy Bar Pantry cubed ice machine: black and pink debris soiled the ice safety deflector sheet, and thick black debris soiled the bottom of the evaporator directly over the ice. 3) Deck 6 Room Service: brown rust residue soiled the inside ice bin. 4) Sunset Bar Pantry : small black debris was on a piece of ice and the bin was soiled with black and brown debris.
Item 39Flies
Live flies were found in the following areas: - Steakhouse Bar in the technical space under the espresso machine (8) - Guy's Burger galley bulkhead (1) - Deck 10 Lido Mongolian Wok on a bowl of peppers (1) - Deck 10 Lido Sweet Spot over fruit (1) - Deck 0 Vegetable Preparation Room (1)

Pantries4 findings

Item 08Plaza Cafe
The hood washing system's backflow prevention device did not drain properly due to water trapped in an attached hose. The hose was cut on the spot.
Item 19Sunset Bar
Small black debris was on a piece of ice.
Item 21Deck 6 - Housekeeping 6.012
The exterior surfaces of two plastic crates used to store cleaned food equipment were heavily scored and chipped, creating difficult-to-clean surfaces. Crew initiated corrective action.
Item 22Red Frog Rum Bar
Six wash and two final rinse nozzles in the in-use hood-type warewash machine were soiled with food debris.

Bars3 findings

Item 08Deck 12 Steakhouse
The backflow prevention device for the hood cleaning system was continuously dripping. It was discussed that a new device needed to be sanitized for 4 hours (50ppm) prior to installation.
Item 24Red Frog Rum Bar
The sanitizing solution in the small bucket reached over 400ppm when measured by both the inspector and crew.
Item 26Deck 12 Steakhouse
The water tap was soiled with chips of brown debris along with thick gooey debris.

Buffets2 findings

Item 19Mongolian Wok
During the busy lunch service period, the line wrapped around the side of the buffet where food on the ends of the buffet were not properly protected with a sneeze guard. A passenger was observed leaning over the counter to serve himself glass noodles where the food was unprotected. Portable sneeze guards were placed as an interim solution to protect both sides of the Mongolian Wok buffet.
Item 29Deck 10- Potwash
The handwashing sink reached a maximum temperature of 76°F. This was corrected.

Food storage (provisions)1 finding

Item 19Deck 0 - I-95 Corridor Bike Storage
During active provisioning, a metal tray of cut lettuce, tomato, and onion sandwich setups was left unattended on a mobile cart stored underneath bicycle handles. It was unclear how long the food had been out of refrigeration. Crew initiated corrective action.

Dining rooms3 findings

Item 21Deck 12 Steakhouse Linen Store 12.043
The laminate on the bottom shelf was chipped and in disrepair, exposing raw wood. Linens were stored on this shelf.
Item 28Deck 12 Steakhouse Linen Store 12.043
The laminate on the bottom shelf was chipped and in disrepair, exposing raw wood. Linens were stored on this shelf.
Item 33Deck 12 Steakhouse Linen Store 12.043
The deck was soiled with greater than a day's accumulation of dust-like debris.

Medical center1 finding

Item 11Acute Gastroenteritis (AGE) Log
During the 30 March to 5 April 2025 voyage, a nonfood-employee developed AGE symptoms at 0700; however, the crew member did not report to medical until 1315. Crew stated this crew member contacted guest services instead of medical at 0815, and guest services did not report the illness to medical. Medical identified this crew member called at 1315 requesting antidiarrheal medication, and was admitted. This symptomatic crew member shared a cabin. During the 15 March to 22 March 2025 voyage, a nonfood-employee developed acute gastroenteritis (AGE) symptoms at 800. After symptom onset, this crew member identified attending a team meeting before reporting to the medical center at 1000. Medical staff followed up with all close contacts who attended the team meeting.

Other areas1 finding

Item 30Pig and Anchor
The faucet for the passenger handwashing station was excessively soiled.

Pools, hot tubs and water play areas1 finding

Item 10Deck 10 - Portside Whirlpool Spa, Aft
The bather load listed on the safety sign posted on the exterior-facing side of the facility was 10, while the interior-facing sign indicated a bather load of 14. Crew initiated corrective action.

Room service1 finding

Item 20Deck 6- Ice Machine
The food contact surfaces inside the ice bin had begun to rust.

To see this report on the CDC site: open the CDC inspection search, choose Carnival Dream 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.)

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