Celebrity Cruises · CDC inspection record

Celebrity Edge CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Celebrity Edge.

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

Celebrity CruisesInspected May 25, 2026

Latest CDC sanitation score

Passed

Celebrity Edge scored 98 out of 100 in its latest CDC Vessel Sanitation Program inspection, on May 25, 2026. It passed: ships pass with 86 or more.

+3 vs previous inspection (95, Sep 5, 2025)

97.6average of the last 5 inspections

90lowest score (December 2018)

8inspections since 2018

0failed inspections

Inspection history of Celebrity Edge

Every CDC inspection score on record for Celebrity Edge: 8 inspections from December 9, 2018 to May 25, 2026, 1 perfect score of 100 and no failed inspections.

All scores

Inspection date	Result	Report	Score
May 25, 2026	Passed	findings below	98
September 5, 2025	Passed	findings below	95
May 30, 2025	Passed	findings below	96
June 21, 2024	Passed		99
April 17, 2023	Passed		100
November 15, 2019	Passed		96
March 17, 2019	Passed		98
December 9, 2018	Passed		90

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).

May 25, 2026

98Passed

26 findings · 2 points deducted

Points deducted (100 − 2 = 98):

−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored

All 26 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.

Food storage (provisions)3 findings

Item 19Deck 2 and 3- Corridor
Over 30 wooden pallets storing boxed drinks lined the provision corridors. Staff stated they provisioned two days prior to the inspection. Staff showed the inspector communications for ordering 80 stainless steel pallets expected to be delivered in July.
Item 21Deck 2 and 3- Corridor
Over 30 wooden pallets storing boxed drinks lined the provision corridors. Staff stated they provisioned two days prior to the inspection. Staff showed the inspector communications for ordering 80 stainless steel pallets expected to be delivered in July.
Item 33Deck 3- Dry Storage
More than one day's accumulation of dust and food debris accumulated on the deck below the shelving. The deck was cleaned immediately.

Galleys (kitchens)12 findings

Item 13Deck 5 - Raw on 5 - Show Galley
Upon initial inspection of the venue, the light intensity throughout the food preparation area measured less than 220 lux. This venue was in active operation at the time of inspection. This was initially corrected prior to departing the venue. Upon returning to the venue, the light intensity was lowered again where the light intensity measured less than 220 lux. This was corrected again for the second time.
Item 17Deck 4- Cosmopolitan
A tray of escargot was stored in the undercounter open shelving next to the grill and labeled with a time control label, but this area was not physically labeled as on time control or listed on the time control plan. The time control plan was updated immediately.
Item 18Deck 3- Sauce Station Walk-in Cooler
A pan of raw chicken was stored above a pan of raw salmon. This was corrected.
Item 22Deck 14 - Oceanview Cafe
A spray nozzle for the final sanitizing rinse did not have fan-like spray pattern and was squirting a single stream of water. This was corrected immediately.
Item 22Deck 14 - Spa Cafe
The hood-type warewashing machine was not able to achieve the minimum wash temperature of 150°F after three attempts. The inspector's temperature measuring device recorded the following results: (1): 143°F; (2): 147°F; (3): 148°F. The final sanitizing rinse was able to achieve the minimum plate surface temperature of 160°F or above. The warewashing area was actively in operation and recently cleaned and sanitized utensils had been removed prior to performing the initial test. Corrective actions began immediately.
Item 23Deck 14- Spa Cafe
The hood-type warewashing machine was not able to achieve the minimum wash temperature of 150°F after three attempts. The inspector's temperature measuring device recorded the following results: (1): 143°F; (2): 147°F; (3): 148°F. The final sanitizing rinse was able to achieve the minimum plate surface temperature of 160°F or above. The warewashing area was actively in operation and recently cleaned and sanitized utensils had been removed prior to performing the initial test. Corrective actions began immediately.
Item 24Deck 14 - Oceanview Cafe - Potwash
The hot sanitizing water temperature in the three-compartment sink measured 169°F. This area was in active operation at the time of the inspection. This was corrected immediately.
Item 26Deck 14 - Oceanview Cafe
A soiled bowl with food debris was stored with previously clean and sanitized utensils on the clean storage rack. This was corrected immediately.
Item 27Deck 4- Cyprus
The salamander's technical compartment was soiled with more than one day's accumulation of grease and food debris. This was cleaned immediately.
Item 28Deck 14 - Oceanview Cafe
A soiled bowl with food debris was stored with previously cleaned and sanitized utensils on the clean storage rack. This was corrected immediately.
Item 36Deck 5 - Raw on 5 - Show Galley
Upon initial inspection of the venue, the light intensity throughout the food preparation area measured less than 220 lux. This venue was in active operation at the time of inspection. This was initially corrected prior to departing the venue. Upon returning to the venue, the light intensity was lowered again where the light intensity measured less than 220 lux. This was corrected again for the second time.
Item 38Deck 14 - Oceanview Cafe
Two wet mops were resting inside an empty mop bucket across from the warewashing area. This was corrected immediately.

Bars3 findings

Item 24Deck 16 - Retreat Bar
The chlorine solution in the sanitizing bucket did not measure between 50-200 ppm. This was corrected immediately.
Item 33Deck 16 - Retreat Bar
No coving was on the back bar counter shelving, which stored open bottles.
Item 33Deck 5 - Eden Bar
No coving was on the back bar counter shelving, which stored open bottles.

Drinking water2 findings

Item 08Deck 14- Spa Aromatherapy Equipment Room
The air gap under the vent on the front backflow prevention assembly was modified and insufficient. This was corrected on the spot.
Item 38Deck 14- Spa Aromatherapy Equipment Room
A wet mop was stored inside an empty mop bucket and not in a manner that allowed it to air dry. This was corrected.

Buffets1 finding

Item 36Deck 14- Oceanview Cafe - Bakery Area
The light intensity between the reach-in refrigerator and blast chiller measured less than 110 lux. This was corrected prior to the end of the inspection.

Food safety, general1 finding

Item 39Flies
Deck 14- Oceanview Cafe Line #4: Two flies were along the serving line. Deck 14- Oceanview Cafe Bakery: One fly was around the reach-in refrigerator. Deck 14- Oceanview Cafe Starboard Side Bussing Station: Three flies were inside the bottom shelf of the dirty trolley.

Pest control1 finding

Item 40Integrated Pest Management
Rat guards were placed in an ineffective location on the mooring lines.

Medical center1 finding

Item 02Acute Gastroenteritis (AGE) Immediate Contact Follow Up
On voyage 328, the 48-hour follow-up interview was missed for a food employee's immediate contact. The initial, 24-hour, and 72-hour interviews were conducted.

Pantries1 finding

Item 2112 Mid Ship Port side Housekeeping Pantry
Sealant ineffectively sealed several seams on the white deflector panel inside the ice machine.

Pools, hot tubs and water play areas1 finding

Item 10Deck 14 - Main Pool Starboard Side Shower
The shower did not have running water while the pool was open and operational.

September 5, 2025

95Passed

48 findings · 5 points deducted

Points deducted (100 − 5 = 95):

−2 ptsItem 22: Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean

Show all 48 findings

All 48 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)26 findings

Item 16Deck 3: Pantry Section
Temperature for three items on the most recent cooling log were first checked more than 2 hours after the initial temperature was taken.
Item 16Deck 14: OVC Pasta Station
Containers of pasta were on time control on the front counter but were not labeled directly with a discard time. Labels were posted nearby the containers but not on the containers themselves. The time control plan stated that the same menu runs continuously from 1100 to 0130. Not labeling the containers directly could allow food to be on time control beyond 4 hours. Corrections started immediately.
Item 21Deck 4 - Eden Show Galley
The grouting around the handwashing station was in disrepair. Corrections started immediately.
Item 21Deck 12: Luminae Dishwash
On the soiled storage area, a stack of dozens of waiter trays showed signs of disrepair, especially on the edges.
Item 21Deck 3: Crew Mess
Silicone peeled from around the base of the counter-mounted ice machine.
Item 21Deck 3: Sauce Section
Water continuously dripped from the combination oven's door and pooled on the deck beneath. Technicians stated the gasket needed to be replaced.
Item 22Deck 2: Warewash
The glasswash machine had been out of service since the morning of the inspection.
Item 22Deck 14: OVC Dishwash
The in-use flight-type dishwash machine had oily residues on the surfaces where the blower dries the plates inside the machine. Plates already cleaned and sanitized passed under these oily residues that could fall on the plates. Upon inspection of the blower compartment above the conveyor, the area was found heavily soiled with oily residues and debris. Corrections started immediately.
Item 22Deck 14: OVC Potwash
The hot sanitizing water temperature gauge of the 3-compartment sink was in disrepair. Corrections started immediately.
Item 22Deck 14: OVC Dishwash
The in-use flight-type dishwashing machine was continuously leaking on the deck below from under the sanitizing compartment. The water pooled on the deck. Corrections started immediately.
Item 22Deck 3: Warewash
The portside flight-type warewash machine's data plate was worn and could not be read.
Item 22Deck 4: Warewash
The portside flight-type warewash machine had been out of service since the morning of the inspection due to a faulty valve.
Item 23Deck 3: Warewash
At least 10 dishes used for Crème Brûlée still had food debris stuck to the sides when they came out of the warewash machine.
Item 27Deck 5: Eden Cafe Show Galley
The bottom of the front counter hot cabinet was soiled with food debris. The last service was the day before. Corrections started immediately.
Item 29Deck 3: Crew Warewash
The temperature of the handwashing sink's water was measured at 123°F and users could not make temperature adjustments.
Item 33Deck 3: Tuscan Restaurant
An excessive amount of condensate collected on the ventilation hood above the deep fryer.
Item 33Deck 3: Sauce Section
Water continuously dripped from the combination oven's door and pooled on the deck beneath. Technicians stated the gasket needed to be replaced.
Item 33Deck 3: Warewash
Excessive condensate collected on the deckhead light fixture above the clean side of the flight-type warewash machine.
Item 33Deck 14: OVC Dishwash
A large amount of water collected under the in-use flight-type dishwashing machine. Corrections started immediately.
Item 34Deck 5; Eden Cafe
The utility sink faucet was continuously leaking. Corrections started immediately.
Item 36Deck 5: Eden Cafe
The protective coating of one of the carving station heat lamps was scratched. Corrections started immediately.
Item 37Deck 3: Warewash
Excessive condensate collected on the deckhead light fixture above the clean side of the flight-type warewash machine.
Item 37Deck 3: Tuscan Restaurant
An excessive amount of condensate collected on the ventilation hood above the deep fryer.
Item 38Deck 5 - Eden Cafe Show Galley
Two difficult-to-clean decorative bonsai trees were on the bulkhead-mounted shelving above the soup station and the sandwich preparation area. Corrections started immediately.
Item 39Deck 14: OVC Stir Fry Station
During lunch service, one fly was in the area. Corrections started immediately.
Item 39Deck 14: OVC Dessert Station
During lunch service, three flies were in the area. Corrections started immediately.

Food storage (provisions)3 findings

Item 28Deck 2: Trolley Wash (FD-01-6-30)
The trolley washroom was full of plastic trash cans, dishes, cooking trays, and cardboard boxes containing equipment. The items appeared clean.
Item 33Deck 2: General Frozen Foods
An excessive amount of ice accumulated around the deckhead hatch in the back of the room and chunks of ice were on the deck beneath. No food was impacted.
Item 38Deck 2: Trolley Wash (FD-01-6-30)
The trolley washroom was full of plastic trash cans, dishes, cooking trays, and cardboard boxes containing equipment.

Dining rooms2 findings

Item 22Deck 12 - Luminae
The coffee carafes stored under the seating benches were wet and soiled inside.
Item 28Deck 12: Luminae
Hundreds of pieces of food equipment were stored directly on the deck under the seating benches. All this equipment was outside its original packaging, for example: chinaware, cutlery, paper cups, water and coffee carafes. The coffee carafes were also wet and soiled inside.

Bars4 findings

Item 21Cafe al Bacio
The outside of a tray storing previously cleaned and sanitized glasses was rough and difficult to clean. It was soiled with brown debris.
Item 27Cafe al Bacio
The outside of a tray storing previously cleaned and sanitized glasses was soiled with brown debris.
Item 33Deck 14: Scoops
Pipes and cables were resting on the deck under the soft ice cream machine.
Item 34Deck 14: Scoops
The handwashing faucet was continuously leaking. Corrections started immediately.

Other areas1 finding

Item 28Deck 14: OVC F&B Storage Locker
A package of paper cups and a package of take-away boxes were stored on the deck under the shelving. Corrections started immediately.

Housekeeping4 findings

Item 10Heated Jetted Tubs
For the eight heated jetted tubs located on balconies, required safety signage was not posted, as mandated for vessels without a variance under the VSP 2025 Environmental Health Standards.
Item 10Jetted Tubs
For the four indoor jetted tubs, records indicated a range of dates (voyage dates) instead of giving the actual date disinfection occurred. Staff stated they always disinfect the jetted tubs on each turnaround day as they do seven day voyages; however, this could not be verified in the records.
Item 26Deck 8: Pantry (B-08-4-001)
One hair was on the inside of the ice machine's outer cover.
Item 29Deck 11: Pantry (B-11-4-001)
The temperature of the handwashing sink's water was measured at 123°F and users could not make temperature adjustments.

Medical center3 findings

Item 02Acute Gastroenteritis (AGE) Logs
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Health Standards.
Item 02Acute Gastroenteritis (AGE) Logs
On the public vomit or diarrhea incident logs, there was no column to differentiate between vomiting or diarrhea incidents. Medical included these details in each follow-up entry on the log; however, if the person was not identified, there were no follow-up entries.
Item 11Acute Gastroenteritis (AGE) Logs
At 1830 on 14 July 2025, a nonfood worker started experiencing symptoms of AGE; however, the crew member did not report to medical until 0900 on 15 July.

Buffets2 findings

Item 31Deck 5: Eden Cafe
Bottles of disinfectant for nonfood areas were stored in the cabinet below the self-service counter. Corrections started immediately.
Item 36Deck 14: Mast Grill
During lunch service, the lights above the beverage station were turned off. As a result, the light intensity behind and around equipment was less than 110 lux. Corrections started immediately.

Children’s areas1 finding

Item 42Deck 3: Camp at Sea
The sign in the restroom did not have the exact wording ?Wash your hands and assist the children with handwashing after helping them use the toilet? as required in the 2025 VSP Environmental Public Health Standards.

Pantries1 finding

Item 39Deck 14: Il Secundo Al Bacio
During lunch service, two flies were in the area. Corrections started immediately.

Pools, hot tubs and water play areas1 finding

Item 06Legionella Testing
The whirlpools, retreat pool, and solarium pool were not sampled for Legionella at least every three months. (VSP 2025 Environmental Public Health Standard)

May 30, 2025

96Passed

29 findings · 4 points deducted

Points deducted (100 − 4 = 96):

−2 ptsItem 10: RWF maintenance, safety equipment
−2 ptsItem 44: Person in charge; Knowledge

Show all 29 findings

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.

Pools, hot tubs and water play areas3 findings

Item 10Variance: Solarium Pool Safety Sign
In December 2023, VSP granted a variance after the cruise line requested to be exempt from fully complying with section 6.8.1.1.1 of the VSP Operations Manual. The variance has largely been disregarded since its approval. By January 2024, the cruise line directed its ships and informed the public that children would be allowed in the pool. The variance permits the removal of safety signage in the adult-only Solarium Pool that cautions against use by children in diapers or those who are not toilet trained. Nonetheless, another sign at the pool references a time window?5:00 to 7:00 p.m.?during which children under 16 are allowed.
Item 10Deck 16: Retreat Pool
Two corners of the pool bottom had accumulated debris.
Item 44Variance: Solarium Pool Safety Sign
In December 2023, VSP granted a variance after the cruise line requested to be exempt from fully complying with section 6.8.1.1.1 of the VSP Operations Manual. The variance has largely been disregarded since its approval. By January 2024, the cruise line directed its ships and informed the public that children would be allowed in the pool. The variance permits the removal of safety signage in the adult-only Solarium Pool that cautions against use by children in diapers or those who are not toilet trained. Nonetheless, another sign at the pool references a time window?5:00 to 7:00 p.m.?during which children under 16 are allowed.

Medical center3 findings

Item 02Acute Gastroenteritis (AGE) Cases
On 5 May 2025, a passenger visited the medical center with respiratory symptoms and reported experiencing intermittent diarrhea over the past 10 days. On 10 May 2025, another passenger presented with respiratory symptoms accompanied by vomiting and diarrhea. However, the medical records did not clarify whether the gastrointestinal symptoms preceded, followed, or occurred simultaneously with the respiratory symptoms, nor did they indicate whether the diarrhea was abnormal for the individual or if any underlying conditions were present. Unlike acute gastroenteritis (AGE) cases, no follow-up of close contacts was conducted, as this is not required for acute respiratory disease cases. The medical staff treated the passengers solely for respiratory illness. Staff also noted that the electronic medical record system does not permit classifying a patient simultaneously under both respiratory and AGE categories.
Item 02Public Vomit Incident
Although a passenger was identified as having two public vomit incidents on May 10, there was no follow up by medical staff to determine the need for isolation.
Item 44Acute Gastroenteritis (AGE) Cases
On 5 May 2025, a passenger visited the medical center with respiratory symptoms and reported experiencing intermittent diarrhea over the past 10 days. On 10 May 2025, another passenger presented with respiratory symptoms accompanied by vomiting and diarrhea. However, the medical records did not clarify whether the gastrointestinal symptoms preceded, followed, or occurred simultaneously with the respiratory symptoms, nor did they indicate whether the diarrhea was abnormal for the individual or if any underlying conditions were present. Unlike acute gastroenteritis (AGE) cases, no follow-up of close contacts was conducted, as this is not required for acute respiratory disease cases. The medical staff treated the passengers solely for respiratory illness. Additionally, although a passenger was identified as having two public vomit incidents on 10 May, there was no follow up by medical staff to determine the need for isolation.

Drinking water2 findings

Item 07Disinfection
Logs for 2025 documented 22 disinfection procedures using mostly 200 ppm chlorine solution for 1 hour. None of these were emergencies. The cruise line form used by the staff required the use of 50 ppm chlorine solution for 4 hours, same as the VSP requirement, for non-emergencies.
Item 44Disinfection
Logs for 2025 documented 22 disinfection procedures using mostly 200 ppm chlorine solution for 1 hour. None of these were emergencies. The cruise line form used by the staff required the use of 50 ppm chlorine solution for 4 hours, same as the VSP requirement, for non-emergencies.

Galleys (kitchens)17 findings

Item 16Deck 4 - Walk-In Refrigeration Unit 4-7-52
The passion fruit mousse was labeled with an incorrect 7-day discard label of 4 June 2025. The cooling logs identified the first ingredient of fruit crud was prepared on 28 May 2025, a day prior to the when the mousse cooled. Crew initiated corrective action.
Item 16Deck 4 - Walk-In Refrigeration Unit 4-7-55
The beef wellington was labeled with an incorrect 7-day discard label of 4 June 2025. The cooling logs identified the first ingredient of beef was prepared and cooled on 27 May 2025, two days prior to the when the beef wellington was cooled. Crew initiated corrective action.
Item 17Deck 4 - Portside Coffee Station
The posted time control plan identified the coffee machine milk dispenser was a unit on time control; however, unit was not physically labeled as on time control. Crew initiated corrective action.
Item 18Deck 12- Luminae Walk-in Cooler
Cold smoked salmon was stored above ready-to-eat deli meat. The foods were rearranged.
Item 21Deck 4 - Cypress Galley Hot Preparation Area
The silicone was peeling and missing around the juncture of the heating surface for the right flat-top grill. Pieces of difficult-to-clean metal filaments extended from the edges of the juncture. Brown food residue accumulated inside areas of recess. Crew initiated corrective action.
Item 22Deck 3 - Warewashing Area
The wash solution inside the rack-type warewashing machine was soiled with food residue and used coffee filter. Crew initiated corrective action.
Item 22Deck 3 - Warewashing Area
While testing the final rinse spray pattern, the middle conveyor-type warewashing machine final rinse manifold stopped working. The final rinse spray would not activate when utensils passed through on the conveyor. Crew identified the valve failed and initiated corrective action.
Item 22Deck 14- Hood-type Potwashing Machine
Four pans overlapped in the hood-type potwashing machine, preventing the spray from adequately cleaning and sanitizing all pan surfaces.
Item 24Deck 3 - Warewashing Area
While testing the final rinse spray pattern, the middle conveyor-type warewashing machine final rinse manifold stopped working. The final rinse spray would not activate when utensils passed through on the conveyor. Crew identified the valve failed. Crew initiated corrective action.
Item 26Deck 2
Food-contact surfaces on the underside of the recently cleaned and sanitized counter-mounted deli slicer were soiled with gray and white food residue. Crew initiated corrective action.
Item 26Deck 14- Aqua Spa
Sticky food debris was on the food contact surface of a previously cleaned and sanitized scoop. The scoop was sent to be rewashed.
Item 27Deck 5- Fine Cuts
A sticky substance was on the handle of the dry store trolley. The handle was cleaned.
Item 27Deck 14- Ocean View Cafe Hot Galley
Dust and dried food debris accumulated on the side of the tilting pan located closest to the bulkhead. This was cleaned.
Item 27Deck 4 - Cypress Galley Hot Preparation Area
Brown food residue accumulated inside areas of peeling and recessed silicone around the juncture for the right flat-top grill. Pieces of difficult-to-clean metal filaments extended from the edges of the juncture. Crew initiated corrective action.
Item 29Deck 3 - Potwashing Area
The water temperature delivered through the mixing valve of the handwashing sink area measured 122°F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.
Item 29Deck 4 - Portside Hot Preparation Area
The water temperature delivered through the mixing valve of the handwashing sink at the entrance to the preparation area measured 124°F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.
Item 29Deck 4 - Bakery
The water temperature delivered through the mixing valve of the handwashing sink near the fire blanket compartment measured 123°F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.

Buffets2 findings

Item 19Deck 5- Eden Cafe
There were no side sneeze guards on the buffet line, and passengers were able to stand within 1 meter of the food. During the inspection, no food was out for service and the area was not in operation. Side sneeze shields were installed before the end of the inspection.
Item 31Deck 14- Aqua Spa
Sanitizer and disinfectant were stored in an undercounter cabinet in the food area.

Pantries1 finding

Item 17Deck 16- Sunset Bar
The time control plans posted in the Sunset Bar pantry and the Luminae galley did not have the same set up and discard times. Staff stated potentially hazardous food (PHF) items are prepared in the Luminae galley and transported to the Sunset Bar pantry. In the Luminae galley, the line on the time control plan for the Sunset Bar Pantry said time control was from 1100-1500. In the Sunset Bar pantry, the time control plan stated time control was from 1045- 1445. The time control plan in the Sunset Bar Pantry was updated.

Food storage (provisions)1 finding

Item 29Deck 2
The handwashing station next to a liquor storage room was blocked by several pallets and a trolley.

To see this report on the CDC site: open the CDC inspection search, choose Celebrity Edge 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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