Icon of the Seas CDC inspection score

A metal container of raw beef coated in flour was stored on the preparation counter without a four-hour discard label. The internal temperature of the raw beef measured 74°F with a calibrated thermometer.

There was no cooling log entry for the marinated calamari prepared on 11 March 2026 and stored inside the undercounter refrigeration unit. Crew identified the process was removing calamari from the package, marinating the seafood in a solution at ambient temperature, and placing the container back inside the cold holding unit.

The silicone surrounding the countertop hot plate was peeling and in disrepair, creating a difficult-to-clean surface.

Brown and black residue was on the food-contact surfaces of three recently cleaned and sanitized coffee mugs stored on the shelf of the counter-mounted cappuccino machine. Crew initiated corrective action.

The top food-splash surface of the counter-mounted oven was soiled with a layer of beige and gray residue. The oven's display identified it was off. Crew initiated corrective action.

Dried food debris was on the food-contact surfaces of a previously cleaned and sanitized metal container.

The internal thermometer's cables on the right mini convection oven were soiled with food debris.

Dried food debris was on the nonfood-contact surface of a previously cleaned and sanitized small metal container.

Water pooled on the counter under the leaking counter-mounted ice machine located near the clean storage area.

Pieces of quinoa were on the shelves in the dry storage room.

The bottom shelf of the undercounter storage shelf unit was soiled with a layer of beige liquid. Crew initiated corrective action.

The water delivered from the sensor-activated faucet of the middle handwashing station at the soiled end measured 123°F with a calibrated thermometer. The user was unable to adjust the temperature. Crew initiated corrective action.

The hood dampers over the grill and boiler were not flush with the deckhead, creating a difficult to clean space.

Water dripped from the pipe insulation for the counter-mounted ice machine located near the clean storage area.

The utility sink faucet continuously dripped water into the basin.

During lunch service, significant smoke from charred-on debris on the grooved grill caused excess smoke to fill the preparation galley. The ventilation unit was unable to direct all the smoke to the exhaust vent. Crew initiated corrective action.

One crew member removed a tray of ready-to-eat cooked hamburger patties from the undercounter hot holding unit and placed them on the service counter. Another crew member began assisting with removing hamburgers from the tray and placing them onto the buffet line for service without washing their hands. Crew initiated corrective action.

Cooked rice noodles in a metal container were stored on the active preparation counter without a four-hour discard label. Crew initiated corrective action.

A layer of soiled liquid collected on the bottom of the out-of-service soup well inside the carving station. Crew initiated corrective action.

The utility sink's faucet continuously dripped. This was corrected before the end of the inspection.

One fruit fly was on the bulkhead above the passenger handwashing station.

One house fly was at buffet line #1.

Multiple pieces of double-sided tape were stuck to the bar roller shutter, creating a sticky, difficult-to-clean surface.

The dispensing nozzles of the two soda guns inside the crew area of the bar were soiled with more than a day's accumulation of brown liquid residue. Crew initiated corrective action.

One house fly was at the handwashing sink.

The sealant around the left counter-mounted oven's legs was in disrepair.

The sealant around the counter-mounted toaster's legs was in disrepair.

Dried food debris accumulated inside the black soda gun cover.

The most recent legionella sampling in February 2026 was missing galley samples. (Per VSP 2025 Environmental Public Health Standards)

The ship did not have manufacturer's instructions for curing, drying and painting application for the new certified paint used onboard for tank painting.

Water pooled on the deck under the toilet and sink in the ADA restroom.

The multi-flow soda machine's technical space was soiled with old food residue.

The deck grout was recessed in the following areas: - Deck 4 Main Galley Hot Galley - Deck 3 Main Galley Hot Galley

An initial pest sighting for fruit flies on 13 January 2026 was not followed up by the due date of 23 January 2026.

A pallet with recently provisioned food items was blocking access to the handwashing sink. The pallet was moved.

A bag of unopened shredded mozzarella stored in the walk-in refrigerator measured 43.1°F with the staff's thermometer and 43.9°F with the inspector's tip-sensitive thermometer.

Proofing cabinet 45110 156G_1128 was out of service.

Loose plastic film was on the labels at the lower right corners of the rack-type and undercounter dishwash machines. When the film was removed, the labels also started to peel from the corners, leaving adhesive residue.

At the handwash station next to the knife locker, the front edge of the handwash station waste receptacle was sharp.

The undercounter glasswash machine was missing the data plate that indicated the machine’s design and operating specifications.

The sanitizing solution was cloudy. This was discarded immediately.

Black granular debris was in the water run-off below the conveyor of the clean end conveyor dishwash machine 45110 157K_0502.

The glasswash machine was under maintenance during the inspection.

The flight-type dishwash machine's final rinse curtains were heavily stained. The curtains were replaced immediately.

The evaporator fan in the cold room had an accumulation of dust on the fan blades.

Food debris was inside the handwashing sink.

A waste receptacle filled with discarded food was not completely closed. The area was not in operation during the inspection.

Condensate collected on the deckhead exhaust vent above the soiled end of conveyor dishwash machine 45110 157K_0501.

The deck material was slightly raised and not fully flushed to the deck at the entrance to the galley.

Condensate collected on the deckhead exhaust vent above the soiled end of conveyor dishwash machine 45110 157K_0501.

A squeegee was stored next to the entrance handwashing sink.

The black wrap around the soda dispenser's hose lines was unraveling in the undercounter technical compartment which exposed a sticky, difficult to clean surface.

The left back-bar undercounter cabinet door had a broken hinge and the right back-bar undercounter cabinets had three open penetrations inside for movable shelves.

The chlorine solution in the sanitizing bucket near the espresso machines measured greater than 200 mg/L (ppm).

The bulkhead above the back bar countertop had difficult to clean vertical grooves that were soiled with unknown, dark-colored residue. The area was not in operation and had been previously cleaned.

The ice cream dipper well was continuously leaking.

Approximately one-centimeter gap was around the technical cabinet of the 'margarita sign' above the worker handwash station. This cabinet could only be opened by the engineering department. This gap did not allow for easy cleaning inside the cabinet.

Grouting was loose or missing in a few areas on the counter-mounted hot plates.

Dust accumulated on the electrical cable and inside the technical cabinet of the 'margarita sign' above the worker handwash station.

One fly was in the foyer outside the dishwash area.

The water temperature at the entrance handwashing station measured 126°F.

One small fly was flying around the area.

The entrance door from the outside area into the pantry had an approximate 25 mm gap between the door gasket and the door frame. This gap allowed for the entrance of pests into the pantry.

The dedicated technical (distillate) water line was striped blue/gray/blue, but was not directed to the potable water line.

The dedicated permeate water backwash line was striped blue/gray/blue, but was directed to the potable water line.

A crew member actively cleaning and disinfecting passenger staterooms told the inspector they soak rags in chemical disinfectant to use when cleaning the bathrooms and hard surfaces. Upon inspection of this crew member's disinfectant pail, there was no chemical disinfectant. Staff instructed the crew member to fill the pail with disinfectant before continuing with the operation. The stateroom was not occupied by an acute gastroenteritis case.

During voyage 39082, a food worker exhibited AGE symptoms while working at 0410 on 28 February and did not stop working or report to the medical center until 0900 later that day. A food assessment was conducted and the crew received disciplinary action.

The two handwashing stations outside the crew toilet rooms did not reach a minimum of 220 lux light intensity. A new light fixture was installed before the end of the inspection.

The flotation devices for all pools did not have an attached rope.