The Ritz-Carlton Yacht Collection · CDC inspection record

Ilma CDC inspection score

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

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

The Ritz-Carlton Yacht CollectionInspected March 31, 2026

Latest CDC sanitation score

Passed

Ilma scored 94 out of 100 in its latest CDC Vessel Sanitation Program inspection, on March 31, 2026. It passed: ships pass with 86 or more.

+1 vs previous inspection (93, Nov 7, 2025)

93.3average of the last 3 inspections

93lowest score (February 2025)

3inspections since 2025

0failed inspections

Inspection history of Ilma

Every CDC inspection score on record for Ilma: 3 inspections from February 8, 2025 to March 31, 2026, no perfect scores of 100 and no failed inspections.

All scores

Inspection date	Result	Report	Score
March 31, 2026	Passed	findings below	94
November 7, 2025	Passed	findings below	93
February 8, 2025	Passed	findings below	93

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).

March 31, 2026

94Passed

32 findings · 6 points deducted

Points deducted (100 − 6 = 94):

−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored
−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.

Galleys (kitchens)10 findings

Item 08Deck 3 - Tides Beverage Station
The backflow prevention device for the counter-mounted coffee machine was in disrepair, with mineral accumulating blocking the atmospheric vents.
Item 19Deck 5 - Beach House - Show Galley
Numerous food items were offered for passenger self-service on a buffet without sneeze guards or other protection from contamination. Crew initiated corrective action.
Item 20Deck 10 - Mistral
One previously cleaned and sanitized cutting board was heavily scored, creating numerous difficult-to-clean surfaces. This cutting board was stored on a clean storage rack.
Item 21Deck 3 - Tides Warewashing Area
The plate transportation trolley was heavily scored and chipped, creating difficult-to-clean surfaces.
Item 24Deck 5 - Beach House Potwashing Area
The sanitizing solution in the three-compartment sink measured less than 50 mg/L (ppm). The sink was in active use with multiple pots, pans, and utensils washed in this ineffective sanitizing solution.
Item 24Deck 10 - Mistral Warewashing Area
The sanitizing solution in the three-compartment sink measured less than 50 mg/L (ppm). The sink was in active use with multiple pieces of equipment and utensils washed in this ineffective sanitizing solution.
Item 27Deck 10 - Mistral
Paper product labels were affixed to the exterior surfaces of previously cleaned and sanitized water carafes, creating difficult-to-clean surfaces. Crew initiated corrective action.
Item 33Deck 10 - Mistral Hot Area Preparation Area
Plastic food service gloves were secured to potable water lines to stop two leaks in the technical area below the countertop heating units. Water was also dripping and pooling inside the technical cabinet.
Item 34Deck 10 - Mistral Hot Area Preparation Area
Plastic food service gloves were secured to potable water lines to stop two leaks in the technical area below the countertop heating units. Water was also dripping and pooling inside the technical cabinet.
Item 36Deck 5 - Beach House Hot Preparation Line
The light intensity at the utensil storage rack measured less than 220 lux.

Bars6 findings

Item 19Deck 10 - Pool
Open liquor bottles for bar service were stored overnight on exterior bar shelves without protection from external elements, allowing salt to accumulate on the bottles and bar shelves. A layer of salt accumulated on the external surfaces of liquor bottles and the shelf from overnight open-deck storage.
Item 21Deck 5 - Beach House
Uninsulated refrigerator chilled water lines dripped water into the undercounter technical space below the counter-mounted coffee machine. Crew initiated corrective action.
Item 27Deck 5 - Beach House
Liquid pooled beneath dripping refrigerator chilled water lines on the bottom of the undercounter technical space below the counter-mounted coffee machine. Crew initiated corrective action.
Item 27Deck 10 - Pool
A layer of salt accumulated on the bar shelf storing open bottles of liquor from overnight open-deck storage.
Item 33Deck 5 - Beach House
The juncture between the back bar bulkhead and the shelf storing open bottles of liquor met at a 90° angle and was not coved, creating a difficult-to-clean surface.
Item 33Deck 10 - Pool
The juncture between the back bar bulkhead and the shelf storing open bottles of liquor met at a 90° angle and was not coved, creating a difficult-to-clean surface.

Dining rooms5 findings

Item 19Deck 5 - Beach House
Packaged food items were commingled with clean utensils and soiled equipment on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. Crew initiated corrective action.
Item 19Deck 10 - Mistral
The deckhead above two waiter stations and the food staging areas was perforated, exposing the plenum above. Food items were temporarily stored at the portside staging area. Crew provided a purchase order for the replacement deckhead.
Item 22Deck 5 - Beach House
Clean utensils, soiled equipment, and packaged food items were commingled on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. Crew initiated corrective action.
Item 28Deck 5 - Beach House
Clean utensils, soiled equipment, and packaged food items were commingled on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. Crew initiated corrective action.
Item 33Deck 10 - Mistral
The deckhead above two waiter stations and the food staging areas was perforated, exposing the plenum above. Crew provided a purchase order for the replacement deckhead.

Food storage (provisions)2 findings

Item 19Deck 2 - Meat and Vegetable Walk-In Freezers
A layer of frozen accumulation collected on the deckhead and on multiple boxes storing food products. Several boxes were heavily damaged, creating food protection deficiencies.
Item 33Deck 2 - Meat and Vegetable Walk-In Freezers
A layer of frozen accumulation collected on the deckhead and on multiple boxes storing food products. Several boxes were heavily damaged, creating food protection deficiencies.

Drinking water4 findings

Item 06Legionella Sampling
No samples were collected from the hot water heater (or proxy location) or salon pedicure basin within the past six months. (VSP 2025 Environmental Public Health Standards)
Item 08Deck 1 - Starboard Bunkering Station
The potable water bunkering hose stored on the top shelf inside the locker was constructed of woven material that is difficult to clean. The upper edge of the hose was frayed, creating multiple difficult-to-clean surfaces. Crew initiated corrective action.
Item 08Deck TT - Production Room
A hose was connected to the potable water cold supply hose bib without appropriate backflow prevention. Crew initiated corrective action.
Item 08Deck TT
The external sampling cock for potable water tank PW 212 was in disrepair and not turned downward. Crew initiated corrective action.

Pantries2 findings

Item 299 - Suite Ambassador
Water delivered through the faucet of the automatic handwashing sink measured 125°F and the user could not adjust the temperature. Crew initiated corrective action.
Item 398 - Aft
One fruit fly flew inside the pantry.

Pools, hot tubs and water play areas2 findings

Item 10Deck 10 - Main Swimming Pool
The shepherd’s hook was affixed to the starboard railing behind two lounge chairs and was not in a prominent or readily accessible location during an emergency.
Item 10Hair and Lint Strainer Cleaning and Disinfection
Records showed that the hair and lint strainer and strainer housing for the deck 10 main swimming pool were disinfected on 18 March 2026, and more than seven days elapsed before the next disinfection on 30 March 2026.

Housekeeping1 finding

Item 10Deck 7 - Suite # 755 Heated Jetted Tub
The heated jetted tub on the balcony of suite # 755 was not disinfected and drained from 9 February until 14 February and from 26 February until 28 February. Crew identified that the cabin was vacant; however, the log did not document the cabin was vacant or any draining and disinfection. This heated jetted tub was disinfected and drained between occupancies. (New VSP 2025 Environmental Public Health Standard)

November 7, 2025

93Passed

41 findings · 7 points deducted

Points deducted (100 − 7 = 93):

−5 ptsItem 16: Potentially hazardous food temperatures storage, preparation display, service, transportation
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
−1 ptItem 27: Equipment / utensils nonfood-contact surfaces clean

Show all 41 findings

All 41 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)23 findings

Item 16Deck 3 - Pastry - Under Counter Refrigerator #8
Eight containers of TCS/PHF dairy products including: a hotel tray of flan, prepared mango jelly, open flavored milk products, and custard and vanilla sauces measured from 51-60 °F using the inspector's and crew member's tip-sensitive thermometers. These products were discarded by crew.
Item 18Deck 3 - Cold Galley Walk-In Refrigerator
Smoked salmon appetizers were stored above ready to eat food products including oranges and cooked appetizers.
Item 19Deck 11 - Mistral - Prep Area
A piece of black debris was laying on top of the ice inside the ice cuber machine.
Item 20Deck 11 - Mistral - Preparation Area
A cutting board was burnt and melted on the cutting surface.
Item 20Deck 11 - Mistral - Hot Galley
One cutting board was scored and discolored which created a difficult to clean surface.
Item 20Deck 3 - Pastry - Under-Counter Refrigerator #8
The undercounter refrigerator's temperature measuring device was in disrepair. The ambient temperature measured 61 °F with the inspector's and crew member's tip-sensitive thermometers. Eight containers of time/temperature control for safety food (TCS) measure above 41 °F and were immediately discarded.
Item 21Deck 11 - Mistral - Beverage Station
The legs of the hot water dispensing machine were not flush with the countertop exposing an open seam.
Item 21Deck 11 - Mistral - Dishwash
More than four plastic warewashing racks had damaged, rough spikes which made them difficult to clean.
Item 21Deck 11 - Mistral - Hot Galley
The rotisserie oven's legs were not flush with the countertop which created a seam.
Item 26Deck 11 - Mistral - Beverage Station
More than a day's accumulation of brown residue was on the underside of the hot water dispenser nozzle.
Item 26Deck 3 - Tides - Waiter Station 1
A previously cleaned and sanitized service tong stored above the flat grill was soiled with food residue.
Item 26Deck 3 - Tides
A previously cleaned and sanitized service tong stored above the flat grill was soiled with food residue.
Item 27Deck 3 - Tides
Excessive dust and debris accumulated on both intake vents to the stacked combination ovens.
Item 27Deck 11 - Mistral - Dishwash
The metal clean storage rack was soiled with food residue and debris where previously cleaned and sanitized equipment was stored.
Item 27Deck 11 - Mistral - Beverage Station
Insulation was torn and poorly wrapped around the cold water lines inside the technical compartment below the coffee machine. Condensate dripped from the insulation onto the bottom of the technical compartment.
Item 28Deck 11 - Mistral - Dishwash
Previously cleaned and sanitized equipment was stored on a soiled, metal clean storage rack.
Item 28Deck 3 - Tides
Previously cleaned and sanitized frying pan and three rubber spatulas were stored upright and dripping wet above the flat grill.
Item 28Deck 3 - Room Service
Approximately 20 metal coffee carafes were stored upright with the lids open in the clean storage area. Additionally, five stacks of plates were stored upright with the top plate not inverted.
Item 33Deck 11 - Mistral - Beverage Station
A black electrical cable was draped on the deck inside the technical compartment below the coffee machine.
Item 33Deck 11 - Mistral - Hot Galley
A water supply line underneath the utility sink continuously dripped onto the deck while in off position.
Item 34Deck 11 - Mistral - Hot Galley
A water supply line underneath the utility sink continuously dripped onto the deck while in off position.
Item 34Deck 11 - Mistral - Hot Galley
The preparation sink continuously dripped onto the deck while in off position.
Item 38Deck 3 - Bakery
The bread slicer machine is no longer used for the operation.

Buffets4 findings

Item 19Deck 3 - Crew Mess
Self-service tongs at the bread station were not fully underneath the sneeze guard and protected from contamination.
Item 21Deck 3 - Beverage Station
The juice machine dispenser's legs were not flush with the countertop which exposed seams.
Item 26Deck 3 - Beverage Station
The underside of the espresso machine's dispensing nozzle was soiled with more than a day's accumulation of coffee residue.
Item 27Deck 3 - Beverage Station
The seams at the juice machine leg support/countertop juncture were soiled with food debris.

Dining rooms2 findings

Item 21Deck 11 - Mistral - Waiter Station #1
The waiter station’s undercounter storage compartments had penetrations along the front inside edges for moveable shelving pins.
Item 26Deck 3 - Tides - Waiter Station 1
Five previously cleaned and sanitized utensils were stored soiled with food debris.

Pantries2 findings

Item 21Deck 9 - Pool Bar
The spikes of two plastic dish washing racks were damaged and peeling rendering them difficult to clean.
Item 37Deck 11 - Mistral
Insulation was torn and poorly wrapped around the cold water lines inside the technical compartment below the espresso machine. Condensate was dripping into the compartment where this was located.

Bars5 findings

Item 17Deck 5 - Living Room - Coffee Bar
The coffee machine’s milk compartment was not physically labeled as time controlled; however, it was listed on the posted time control plan.
Item 20Deck 11 - Mistral
The coffee printing machine was not constructed to be easily cleanable. The coffee was exposed to the technical space of the machine with wires, exposed circuit boards, and other difficult to clean features.
Item 28Deck 9 - Pool Bar
Previously cleaned and sanitized drinking glasses on the back bar countertop were not stored covered or inverted.
Item 33Deck 11 - Mistral
A black electrical cable was draped on the deck inside the technical compartment below the espresso machine.
Item 36Deck 5 - Living Room - Coffee Bar
The light intensity measured less than 220 lux behind the back bar water tap when the cleaning lights were on.

Food preparation rooms2 findings

Item 20Deck 2
Three slotted fasteners were in each of the three juicing machine's food cutting surfaces.
Item 39Deck 2
One fruit fly was in this area.

Housekeeping1 finding

Item 10Variance - Private Heated Jetted Tubs
The ship submitted a variance to operate the heated jetted tubs using automated chlorine and pH injection with recorded free chlorine residuals and pH levels, drain the tubs every three days, and clean and disinfect the tub twice a week or between occupancies, whichever is more frequent. However, staff explained there are no chlorine or pH injection systems installed. Staff showed records indicating the tubs are cleaned and disinfected daily and a safety sign is installed at the entrance to the tub. Permanent signs are expected to arrive the day of the inspection. (VSP 2025 Environmental Public Health Standards)

Medical center1 finding

Item 02Acute Gastroenteritis (AGE) Surveillance Log
The AGE surveillance log generated by the electronic medical records system did not have a column only for notes or comments. (VSP 2025 Environmental Public Health Standards)

Food storage (provisions)1 finding

Item 19Deck 4 - Dry Storage
A large container of coconut flakes removed from the original packaging was not labeled with the product identity.

February 8, 2025

93Passed

48 findings · 7 points deducted

Points deducted (100 − 7 = 93):

−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
−1 ptItem 36: Lighting provided, shielded

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)17 findings

Item 08Deck 11 Mistral Hot Galley
A backflow prevention device behind the combination ovens was continuously leaking. Corrections started immediately.
Item 13Deck 4 Memori Potwash
The crew member working on the clean side of the three-compartment sink was only immersing the cleaned utensils in the hot sanitizing solution for seven seconds. The inspector inquired about this operation and the crew member explained more than once how only seven seconds was needed. The inspector explained to him that when hot water is used for sanitizing, utensils need immersion for at least 30 seconds. Corrections started immediately.
Item 20Deck 3 Seta
The bottom combination oven was out of order.
Item 21Deck 11 Mistral
A fabric photo box, used when taking food photos, was in the hot pass area. The fabric was difficult to clean and this box is unnecessary for the food operations. It was removed from the galley immediately.
Item 22Deck 11 Mistral Cold Galley
The chemical solution in a sanitizing bucket was cloudy. Corrections started immediately.
Item 22Deck 11 Mistral Potwash
The sanitizing solution in the three-compartment sink was cloudy. Corrections started immediately.
Item 22Deck 5 Beach House Potwash
The undercounter warewash machine seemed to not have a final sanitizing rinse cycle at the end of the operation. A second evaluation was performed, and the final sanitizing rinse gauge did not reach 180°F, but the inspector's thermocouple measured 171°F at the utensil surface. The final sanitizing rinse cycle should have taken 7 to 8 seconds per the data plate; however, it only lasted about 2 seconds. Corrections started immediately.
Item 24Deck 4 Memori Potwash
The crew member working on the clean side of the three-compartment sink was only immersing the cleaned utensils in the hot sanitizing solution for seven seconds. The inspector inquired about this operation and the crew member explained more than once how only seven seconds was needed. The inspector explained to him that when hot water is used for sanitizing, utensils need immersion for at least 30 seconds. Corrections started immediately.
Item 24Deck 5 Beach House Potwash
The undercounter warewash machine seemed to not have a final sanitizing rinse cycle at the end of the operation. A second evaluation was performed, and the final sanitizing rinse gauge did not reach 180°F, but the inspector's thermocouple measured 171°F at the utensil surface. The final sanitizing rinse cycle should have taken 7 to 8 seconds per the data plate; however, it only lasted about 2 seconds. Corrections started immediately.
Item 27Deck 5 Beach House Hot Galley
The top of the bulkhead-mounted neutral cabinet was soiled with more than a day's accumulation of sticky debris. Corrections started immediately.
Item 28Deck 11 Mistral Potwash
In the clean storage area, six pans were stacked wet. Corrections started immediately.
Item 29Deck 3 Seta
The water temperature at the double handwashing station could not consistently stay above 100°F.
Item 29Deck 3 Tides
The water temperature at the double handwashing station could not consistently stay above 100°F.
Item 36Deck 5 Beach House
In the in-use cold galley, the deckhead light above the handwashing station was switched off. The light intensity at the handwashing station was less than 220 lux. This was corrected when the crew switched on the light.
Item 36Deck 4 Memori Sushi Show Galley
The light intensity at the front food preparation counter and the far left handwashing station was less than 220 lux.
Item 36Deck 11 Mistral
The light intensity was less than 110 lux to the right of the ice machine.
Item 38Deck 11 Mistral
A fabric photo box, used when taking food photos, was in the hot pass area. The fabric was difficult to clean and this box is unnecessary for the food operations. It was removed from the galley immediately.

Bars13 findings

Item 16Deck 5 Living Room Cafe
Food was not marked with the setup and discard times, only the time control unit. The refrigerated time control display unit with sandwiches, wraps, and salads had a blue dot outside, indicating setup and discard times of 13:00-17:00. However, the same menu will be replenished for the next time control period of 16:30-20:30, which potentially allows a food to be on time control for more than 4 hours.
Item 17Deck 3 Marina
The time control milk compartments of the espresso machines were not labeled as such. Corrections started immediately.
Item 19Deck 4 Memori Bar
The container with what crew identified as dry pineapple was not labeled. Corrections started immediately.
Item 19Deck 11 Mistral Bar
The container with small green balls was not labeled. Staff identified the contents as wasabi bites. Corrections started immediately.
Item 20Deck 5 Living Room Cafe
The ice cream freezer was out of order.
Item 21Deck 11 Mistral Bar
The back bar countertop was chipped in front of the beer taps.
Item 28Deck 3 Port Marina Bar Locker
Single-use and single-service items such as paper napkins, paper cups, and coffee filters were stored in this room. The bulkheads and deckhead had difficult to clean and soiled features such as exposed soft insulation, ducts, and cable trays. The deck was also soiled with debris.
Item 33Deck 10 Pool Bar Waiter Station
Large gaps were in the back, sides, and bottom of the waiter station. The cabinet/deck juncture was not coved.
Item 33Deck 3 Port Marina Bar Locker
Single-use and single-service items such as paper napkins, paper cups, and coffee filters were stored in this room. The bulkheads and deckhead had difficult to clean and soiled features such as exposed soft insulation, ducts, and cable trays. The deck was also soiled with debris.
Item 33Deck 3 Port Marina Bar Waiter Station
The cabinet/deck juncture was not coved.
Item 36Deck 3 Port Marina Bar Waiter Station
The light intensity could not be raised to at least 220 lux during cleaning operations.
Item 36Deck 5 Living Room Cafe
The light intensity measured 19 lux between the espresso machines when the cleaning lights were on.
Item 38Deck 10 Pool Bar
Paper and a TV remote control were stored in the cup storage of the espresso machine. These items were removed immediately.

Other areas6 findings

Item 21Deck 8 Bridge Coffee Station
The edges of the mini refrigerator door had remnants of plastic film that made cleaning difficult. Corrections started immediately.
Item 31Deck 8 Bridge Coffee Station
At least three unlabeled spray bottles with chemicals were stored inside the neutral cabinet. Corrections started immediately.
Item 33Deck 3 Wine Vault
The white wine refrigerators had open gaps at the bottom and the sides that exposed soiled and difficult to clean areas. Corrections started immediately.
Item 33Deck 3 Starboard Marina Bar Locker
Trolleys with trays of clean glasses were stored in this room. The deck had no coving and was soiled with debris.
Item 36Deck 3 Starboard Marina Bar Locker
Trolleys with trays of clean glasses were stored in this room. The light intensity was less than 220 lux.
Item 36Deck 8 Bridge Coffee Station
The light intensity around the espresso machine was less than 110 lux.

Pantries4 findings

Item 27Deck 3 Marina
The top of the ice machine was soiled with more than a day's accumulation of debris. Corrections started immediately.
Item 27Deck 11 Sky Bar
The top of the neutral cabinet was soiled with more than a day's accumulation of debris. Corrections started immediately.
Item 29Deck 5 Living Room Cafe
The water temperature at the handwashing station did not reach 100°F.
Item 36Deck 5 Living Room Cafe
The deckhead light above the clean end of the dishwash area was not working, causing some of the area to have a light intensity of less than 220 lux.

Food storage (provisions)3 findings

Item 19Deck 2 Spirits
An open cardboard box containing three alcohol bottles was stored on the deck.
Item 21Deck 2 Galley Store
Various food equipment was stored on three wood pallets. Staff stated they ordered non-wood pallets that are expected to arrive by the end of the month.
Item 28Deck 2 Galley Store
Various food equipment and utensils were stored on the deck, including: (1) Eight stacks, approximately six feet high, of plastic bins containing various kitchenware; (2) A stack of three cutting boards and a food processor; (3) A stack of four empty plastic bins with lids; (4) A stack of four cardboard boxes containing kitchenware; (5) An open plastic bin containing a bowl, pan, and various pieces of food equipment; and (6) a stack of four plastic bins, 20 bin covers, and a tray with knives and a spatula. Additionally, multiple utensils were stored uncovered, including five knives, three spatulas, tongs, and three cutting boards.

Dining rooms1 finding

Item 33Deck 5 Beach House
The waiter stations had no coving.

Food preparation rooms2 findings

Item 20Deck 2
The roll-in refrigerator was out of order. Staff stated they submitted a warranty claim.
Item 22Deck 2 Potwash
The front-loading potwash machine was out of order. Staff stated they submitted a warranty claim.

Drinking water1 finding

Item 06Production Records
The initial calibration prior to the beginning of production on 4 February 2025 was not recorded on the data logger chart. An additional calibration was recorded four hours after production started. Staff stated it was a recording error.

Pools, hot tubs and water play areas1 finding

Item 10Deck 5 Infinity Pool
The telescoping shepherd's hook on the aft railing was not prominent and difficult to access during an emergency. Staff secured the handle so it was nontelescoping before the inspector left the area.

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