Coral Princess CDC inspection score

Water pooled on the deck underneath the continuously leaking potable water supply line, located below the handwashing sink.

Water pooled on the deck underneath the Bain-Marie unit's damaged water supply line. Crew initiated corrective action.

The deck tile grout was missing and recessed near the handwashing facility.

A pipe protruding from the deck, located below the utility sink, had a 1-inch open penetration creating a difficult-to-clean surface.

Numerous single-service cups were stored in closed boxes inside an unfinished storage room that was not constructed to appropriate food equipment and utensil storage standards. The deckhead above was open to the void space, exposing numerous difficult-to-clean cables, pipes, and air ducts. Crew identified all single-service equipment and utensils would be moved to another location.

Numerous packaged food items for sale in the crew shop were stored inside a locker that was not coved at the bulkhead/deck juncture. Crew provided a work order identifying the coving would arrive at the end of July 2025.

Numerous single-service cups were stored in closed boxes inside an unfinished storage room that was not constructed to appropriate food equipment and utensil storage standards. The deckhead above was open to the void space, exposing numerous difficult-to-clean cables, pipes, and air ducts. Crew identified all single-service equipment and utensils would be moved to another location.

The bulkhead-mounted locking mechanism for the defrosting room door was missing creating a difficult-to-clean, open penetration.

Liquid continuously dripped from the deckhead immediately outside provision room # 4207 and pooled on the deck below. The source of the leak could not be identified.

The decorative horizontal surfaces along the back bulkhead were soiled with greater than a day’s accumulation of dust.

The deckhead above the back preparation counter's toaster was perforated and open to the plenum above.

The internal upper surfaces of the technical compartments for beverage units and hot/cold equipment had large perforations that led to void spaces within the compartments. Additionally, several technical compartments contained open penetrations from previously installed equipment, creating inaccessible void areas.

The back counter below the ice cream machines was in poor repair and difficult to clean.

Brown debris clogged one of the wash nozzles in the undercounter warewash machine.

Salad and other food debris was in the deck drain inside the technical compartment for the salad station. Staff reported this was left over from the night before.

The front bar counter and bulkhead junctures were in poor repair.

Two small penetrations were on the surface of the handwashing station near the display counter, which made them difficult to clean.

The inspector was able to scrape black dried deposits from the internal surface of the left soda gun's plastic holster.

Every deck with cabins is equipped with one or two garbage rooms. According to the crew, these rooms are used to temporarily store used room service items—such as trays, glasses, utensils, plates, used linens, and leftover food—until they are collected by the Food and Beverage (F&B) team. During the inspection, garbage rooms 9729 and 10731 were observed, both of which contained an excessive accumulation of soiled items, including old food on the decks and storage racks. One room was inaccessible due to the volume of waste directly on the deck. In both rooms, old food items, including spilled milk, were stored directly on the deck. Additionally, damaged decking and bulkheads in these areas made cleaning difficult.

Deck grouting, deck tiles, and coving was in poor repair or missing throughout several food areas of the vessel. These areas included: Deck 14 - Horizon Court worker stations; Deck 14 - Pizzeria Dishwash, in front of the dry store locker, waiter and condiment stations; Deck 14 - Ice Cream Station, Deck 12 - Lido Galley; Deck 9 - Bell Box; Deck 6 Bakery; Deck 5 - Main Galley; and Deck 4 - Officer Pantry. Food deposits and water were in several of the recessed areas identified above.

Every deck with cabins is equipped with one or two garbage rooms. According to the crew, these rooms are used to temporarily store used room service items—such as trays, glasses, utensils, plates, used linens, and leftover food—until they are collected by the Food and Beverage (F&B) team. During the inspection, garbage rooms 9729 and 10731 were observed, both of which contained an excessive accumulation of soiled items, including old food on the decks and storage racks. One room was inaccessible due to the volume of waste directly on the deck. In both rooms, old food items, including spilled milk, were stored directly on the deck. Additionally, damaged decking and bulkheads in these areas made cleaning difficult. When asked about cleaning and disinfection procedures of the rooms, F&B staff stated that a team member mops the area twice daily.

Small penetrations were on the front housing of multiple bakery ovens, which made them difficult to clean.

Excessive soiled ware accumulated at the soiled end of the flight-type dishwashing machine, reaching halfway up the bulkhead and overflowing onto two additional deck stands. The buildup prevented proper pre-rinsing and scraping, as the station was obstructed by soiled items.

Dust-covered water kettles were stored in a locker directly on top of cardboard boxes containing housekeeping supplies. Crew members stated that these kettles are loaned to crew members to boil water for tea. The kettles were sent for cleaning and sanitizing and will now be stored inside the nearby housekeeping pantry.

Heavy accumulation of general debris was on the deck inside this locker, which was full of food items sold at the crew shop. Additionally, no coving was at the bulkhead and deck juncture.

Pallets containing various single-service items were stored in an unfinished room with open deckheads (exposed cables, piping, and air ducts), making cleaning difficult. Single service items included the following: coffee filters (both boxed and loose); bags of clam shell containers; and boxes of wood temperature indicators, paper cup covers, paper cups, and food plastic wrap.