Latest score, full inspection history and the violations CDC inspectors found on MSC Poesia.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
MSC Cruise ManagementInspected April 23, 2026
97out of 100
Latest CDC sanitation score
Passed
MSC Poesia scored 97 out of 100 in its latest CDC Vessel Sanitation Program inspection, on April 23, 2026. It passed: ships pass with 86 or more.
+10 vs previous inspection (87, Mar 2, 2013)
93.4average of the last 5 inspections
87lowest score (March 2013)
9inspections since 2009
0failed inspections
Inspection history of MSC Poesia
Every CDC inspection score on record for MSC Poesia: 9 inspections from November 7, 2009 to April 23, 2026, 1 perfect score of 100 and no failed inspections.
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).
April 23, 2026
97Passed
18 findings · 3 points deducted
Points deducted (100 − 3 = 97):
−3 ptsItem 39: IPM program effective; Approved pesticide application
All 18 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 safety, general1 finding
Item 39Food Service General
Flies were noted in the following areas: - Deck 4, Butchery pot wash soiled landing: Two house flies were flying in the area. - Deck 4, Butchery pot wash soiled landing: One fruit fly was flying in this area. - Deck 4, Crew buffet: One house fly was stagnant on the wall above the clean silverware storage (no silverware was out for service). - Deck 4, Crew buffet: Two house flies were flying in the soiled drop-off area. - Deck 4, Crew mess warewash: Two house flies were flying around in the soiled staging area. - Deck 5, Le Fontane Ristorante hot galley: One fruit fly was flying in this area. - Deck 6, Le Fontane Ristorante cold galley: One fruit fly was flying in this area.
Galleys (kitchens)10 findings
Item 22Deck 5 - Le Fontane Ristorante
Inside the rack-type dishwash machine, the spray pattern on the left side upper final sanitizing rinse spray nozzles emitted a steady stream of water not sufficient to sanitize the utensils passing through it.
Item 22Deck 4 - Warewash
The soiled rack storage was not sufficient causing the soiled items to stack above the crew's heads. Due to insufficient storage, two mobile carts were stored outside of the soiled drop-off area.
Item 26Deck 5 - Le Fontane Ristorante
The ice machine next to the wine cellar had a black residue on the right side of the metal.
Item 33Deck 4 - Warewash
Water pooled on the deck underneath the warewash machine from condensate formed on the ventilation unit above.
Item 33Deck 4 - Hot Preparation
Water pooled on the deck next to the far-right tilting pan.
Item 33Deck 4 - Hot Preparation
The deck grouting throughout this area was in disrepair.
Item 33Deck 4 - Warewash
Water pooled on the deck underneath the warewash machine from condensate formed inside the ventilation hood above.
Item 36Deck 4 - Warewash
The light source in this area was not operational, the light intensity measured less than 220 lux.
Item 36Deck 5 - Warewash
The light source in this area was not operational, the light intensity measured less than 220 lux.
Item 37Deck 4 - Warewash
The ventilation above the soiled end of the warewash machine was insufficient, condensate formed and dripped onto the machine.
Pools, hot tubs and water play areas3 findings
Item 09Deck 13 - Children's Pool
The inspector and crew manually tested halogen residuals in the children's pool to be 0.93, 0.88, and 0.80 ppm. In the pool equipment room, the analyzer showed 0.66 ppm and the inspector's manual check was 0.66 ppm. Crew immediately increased the chlorine flow, and the analyzer and manual readings quickly increased to 1.32 ppm. The chart showed an obvious decrease in chlorine residual during the time of testing, and the chlorine residual was below 1.0 ppm for approximately 15 minutes. Hotel engineer called the bridge and they stated that the alarm did go off, but they did not notice because they were testing other alarms.
Item 10Deck 16 - Yacht Club Whirlpools
The whirlpool safety sign did not include cautions against use by individuals who are immunocompromised, individuals on medication or who have underlying medical condition, or children, pregnant women, and elderly persons. This was a newly installed facility and staff stated the correct sign had been ordered.
Item 10Deck 16 - Yacht Club Whirlpools
There was a large amount of rust debris in the water and on the base of the tubs.
Food storage (provisions)2 findings
Item 27Deck 4 - Dairy
Four plastic sealed containers of buffalo mozzarella cheese with best by date 11/30/2027 were soiled on the top surface with dust and debris.
Item 36Deck 4 - Butchery - Pot Wash
The light intensity measured less than 220 lux in this area.
Other areas1 finding
Item 41Deck 6 - Women's Aft Restroom
The leftmost passenger handwashing sink did not have a supply of soap.
Drinking water1 finding
Item 08Potable Water Hose
The exterior of one potable water hose in the starboard bunkering locker and two water hoses in the portside bunkering lockers were excessively frayed and in disrepair: - Starboard bunkering hose locker: one hose - Portside bunkering hose locker:two hoses
All 30 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)11 findings
Item 15Deck 6 Main Galley
A large industrial type of vacuum packaging machine was noted in the hot galley. Staff were unclear when questioned about its use, but answered that it was not meant for sous vide type preparations. No vacuum packed foods were noted that were not commercially labeled. Ensure that staff is fully aware that sous vide type preparations and cooking are not permitted on ships under the VSP.
Item 16Lido Galley - Hot Galley
The written and posted time as a public health control plan did not indicate that potentially hazardous foods held in the tilt braising pan, or on the grooved griddle, or flat-top grill were on time control. Pans of food did have time control discard labels in this equipment.
Item 16Deck 5 Main Galley - Garde' Manger
Several potentially hazardous foods were found inside the walk-in refrigerator at temperatures above 41 °F, and all had preparation labels dated 1 March. They included six plastic bins containing cut lettuce floating in water, with temperatures ranging from 49 °F in the two 4 inch deep bins to 62 °F in 3 of the 4 deep plastic bins. There was one trolley with 5 large pans of a brown rice vegetarian sushi wrap with food temperatures of 46-47 °F as measured by both the inspector and the chef's thermometers. One pan of brown rice on the top rack of the trolley was at 46 °F. There were seven large (18x18 inch) hotel pans of sliced tomatoes with food temperatures of 46 °F. Two plastic bins of cut tomatoes had food temperatures of 62 °F. A 12 inch deep plastic bin of a cooked vegan mixture of walnuts, onions, and seaweed had a food temperature of 45 °F. Lastly, there were six plastic bags inside a metal hotel pan of cut baby arugula which had a food temperature of 46 °F. Nearly every container of lettuce was stored near the entry door of the walk-in. All of these foods were discarded.
Item 17Deck 5 Main Galley - Garde' Manger
Although staff explained that ice and water were initially used in the preparation, cooling, and storage of the lettuce which was cut on board and found stored in several plastic bins inside the walk-in refrigerator, there was no entry in the cooling log that this was every done.
Item 19Deck 6 Main Galley - Bakery/Pastry
Staff were peeling and cutting green apples for a prepared dish. Each whole apple had the manufacturer's label still taped on the outer surface, indicating the apples were not properly cleaned prior to peeling. A second plastic bin with the same type apples was found in the walk-in refrigerator. Staff transferred both bins immediately to the deck 3 vegetable and fruit preparation area for washing.
Item 20Deck 5 Main Galley - Garde' Manger
Staff assisted with temperature checks inside the walk-in refrigerator, but various readings did not match with the inspector. None of the staff had sensitive-tip thermometers, so they measured only thicker foods. Four food thermometers were checked for calibration in an ice bath along with the inspector's thermometer. Only the senior chef's thermometer was accurate. The other three thermometers read 30 °F, 28 °F, and 44 °F when they should have read 32 °F. Staff calibrated their thermometers immediately.
Item 21Deck 5 Main Galley - Dishwash
Several of the black, oval-shaped serving trays were damaged to the point that the metal underlayer was visible along the seams present along the edges of the trays. Staff provided the order already placed for replacement of 200 such trays in January.
Item 22Deck 5 Main Galley - Garde' Manger
During the temperature check of the in-use undercounter dishwash machine in this area it was noted that there was a very weak wash solution inside the machine and that there was little change in the items in the rack being washed. Upon repeated tests the condition remained, so the soap solution in use was inspected. It appeared clear to sight so the solution was compared to an unopened gallon container of the same soap solution. It was clear from the yellow color and the thickness of the original gallon solution that the soap used in this dishwash machine was diluted with water. Staff immediately changed the soap solution.
Item 27Deck 5 and 6 Main Galley Pot Wash
The top exterior surface of the hood-type pot wash machine's in both the deck 5 and deck 6 main galleys were soiled with a layer of dust debris.
Item 30Deck 5 Main Galley - Dishwash
Two long handwash basins were in use at the soiled dish drop-off area at the entry to the dishwash. Each basin had three water taps. The construction was with 3 paper towel dispensers and two soap dispensers at each basin. The left basin was missing the soap dispenser on the right side and the middle paper towel dispenser was empty. The right basin had no paper towels in the two left dispensers.
Item 30Deck 5 Main Galley - Dishwash
The soap inside each of the 3 working soap dispensers at the two dishwash entry handwash basins were all a diluted product. Staff brought a new gallon container of hand soap and it was noted that with a very small amount a proper soapy lather could be easily generated. From the actual dispensers there a need to press the dispenser a minimum of 3-4 times to obtain any soapy lather when rubbing the hands together. Staff refilled the dispensers during the inspection.
Pools, hot tubs and water play areas4 findings
Item 09FWD and Aft Swimming Pools
The pH value at both open swimming pools exceeded 8.3. During testing of the pools, the AFT pool measured values above 8.4 and 8.37 by both the inspector's and crew's electronic test kit. The FWD pool had pH values ranging from 8.3 to 8.4 when measure with both test kits. Both pools were immediately netted and closed.
Item 10Electronic Data Loggers
The electronic data loggers being used to monitor the free halogen residuals and pH values for all the RWFs were in 1 hour increments and could not be adjusted by staff.
Item 10Turnover Rates
There were no documented turnover rates for any of the RWFs. Staff computed the turnover rates during the inspection, but the pools and whirlpools that were computed, were above the maximum turnover time limits.
Item 10FWD Pool Sheperd's Hook
The shepherd's hook for this swimming pool was not located in a prominent location. The hook was located approximately 50 feet from the edge of the pool and was separated by rows of lounge chairs. During an emergency the shepherd's hook would not be easily accessible.
Food safety, general4 findings
Item 16Time Control Plans
Throughout the ship the various time only as a public health control plans had only serving periods for the various food venues and restaurants, rather than set-up and discard times as required in the VSP Operations Manual. The time control plans for cold foods did not indicate that cold basins would be used under time control. There were also pans of potentially hazardous foods which were set on counters in various areas which were not indicated as time control on the written plans, but did have discard stickers attached. The hot food time control plans did not indicate bain marie's were on time control. There was a statement in the main galley deck hot food time control plan that hot cabinets and trolleys holding back-up foods were to be managed under temperature control, unless the temperature could not be maintained, at which time a four hour sticker would be applied and time control would be used.
Item 20Espresso Machines
There were slotted fasteners located at the coffee/water juncture on the espresso machines located throughout food outlets.
Item 20Galleys and Preparation Areas
Staff were not equipped with sensitive-tip thermometers in any of the galley areas where thin foods were present. The staff working on sushi at the deck 7 sushi restaurant did not have sensitive-tip thermometers and none were present for staff in the deck 3 vegetable/fruit preparation area or the grill on the deck 13 buffet preparation counter.
Item 36Artificial Light Levels
The light intensity behind and around deck-mounted and counter-mounted equipment in areas such as the beverage stations in the galleys and room service pantry, combination ovens in the main and crew galleys, ice machines in galleys and bar pantries. This was also noted on the 14 December VSP inspection report. Staff showed the light survey and the order placed for lights to be installed, and indicated there was a delivery failure in late January, 2013.
Bars2 findings
Item 19Mojito Bar
The front bar counter ice cream dipper well was not protected with even a removable sneeze shield and passengers standing opposite could cough or sneeze into the dipper well.
Item 20Pompeana and L'Obelisco Buffet Bars
There were difficult to clean slot-head screws fastened into the underside of each of the soda dispensing nozzle panels. Each of the six nozzles had 6 slotted screws fastened. This area around the nozzles is a splash-zone and should be easily cleanable. Contact the manufacturer to solve this issue.
Other areas3 findings
Item 13Crew Stairwell Corridor 989
Soiled and clean food storage and serving equipment were being stored directly on the deck in the crew corridor.
Item 22Deck12 Crew Stairwell Corridor 989
2 soiled plastic bins and approximately, 5 soiled stainless hotel pans were stacked on the deck in this corridor.
Item 28Deck11 Crew Stairwell Corridor 989
Stacks of rectangle, round, and triangle shaped ceramic serving dishes were stored on the deck in this corridor. The serving dishes were clean.
Drinking water2 findings
Item 06Microbiologic Monitoring
The color comparator used for the on-board microbiological water analysis expired December 2012. A new comparator arrived during the inspection.
Item 06Far Point Halogen Analyzer Chart Records
There were no dates or other identifiable information written on the analyzer/recorder chart records dating back to 27 January 2013. This was corrected.
Room service2 findings
Item 26Deck 10 Room Service Pantry
There was old drink concentrate residue present in the upper interior of the previously cleaned juice dispenser nozzles (where the concentrate bottle inserts).
Item 26Deck 10 Room Service Pantry
There was a visible line of dark mold along the exterior length of the water tube directly above the cuber panel on the interior of the ice machine.
Children’s areas1 finding
Item 42Children Area
There was no airtight, washable, waste container at the diaper changing station located at the 3-6 year old bathroom.
Pantries1 finding
Item 08Rendezvous Bar
The cold water lines to the ice machine were not uniquely identified as non-potable.
All 31 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.
Pantries5 findings
Item 08Chilled Water Lines
The chilled water lines for the ice machines in the housekeeping pantries were not uniquely identified.
Item 16Rendezvous
The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.
Item 16Mojito
The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.
Item 16Pompeiana
The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.
Item 18Kaito Sushi Bar
Two pans of raw chicken were stored in an undercounter refrigerator above a pan of raw shell eggs. The pan of eggs was moved.
Drinking water5 findings
Item 05Far Point Halogen Analyzer
The halogen analyzer at the far point in the potable water distribution system displayed a free residual halogen reading of 0.84 ppm. The ship's test kit measured 1.23 ppm and the inspector's test kit measured 1.27 ppm. The ship's staff calibrated the analyzer and after measuring the free residual halogen again, the ship's and the inspector's test kits were within 0.2 ppm of each other and the halogen analyzer.
Item 08Potable Water Tanks
There was no documentation from the certifying organization that the paint used to coat the 12 potable water tanks during dry dock in October 2012 was approved for potable water use.
Item 08Potable Water Tanks
The free residual halogen level was not recorded after the 12 potable water tanks were disinfected during the October 2012 dry dock and before the tanks were put back into service.
Item 08Air Gaps
There was no inspection date for any of the air gaps indicated in the cross-connection control list.
Item 08Striping
The distillate lines from the evaporators and the permeate line from the reverse osmosis unit were not striped blue/gray/blue up until the chlorine injection point. Also, the technical water lines used for laundry were striped blue.
Dining rooms2 findings
Item 16Le Fontane and Palladio Menus
There were no asterisks or other indicators at the food items that could be served raw or undercooked. In addition, the consumer advisory was located on the last page of menu and was not easy for consumers to locate and it was not on any of the pages with the food items. Food items such as sirloin steak, eggs and smoked salmon were on the menu. According to the staff, the sirloin steaks were cut from whole-muscle intact beef, but the packaging for the beef did not indicate that it met the definition of whole-muscle intact beef, as required by section 7.3.1.2.4 of the VSP 2011 Operations Manual.
Item 16Kaito Sushi Bar
There was a consumer advisory on the front page of the menu, but it was not easy for the consumer to locate and it was not on any of the pages with the food items. In addition, there were no asterisks or other indicators at the foods that could be served raw or undercooked to connect them to the advisory. The menu was corrected during the inspection.
Buffets4 findings
Item 16Villa Pompeiana
In the grill area, the consumer advisory posted for the fried eggs did not indicate that the eggs were undercooked.
Item 19Petty Officers Mess
There were no serving tongs for the bowl of apples and pears.
Item 19Staff Mess
There were no serving tongs for the bowl of apples and pears or the bowl of lemons.
Item 20Villa Pompeiana
In the grill area, two of the plastic gaskets on the left side of the hot dog roller were not flush with the side of the machine and there were exposed gaps.
Pools, hot tubs and water play areas6 findings
Item 10Whirlpool Spas
There was no documentation indicating the whirlpool spa water was changed at least every 72 hours. According to the staff, the whirlpool spa water was changed daily.
Item 10Electronic Data Logger
An electronic data logger was installed on most RWFs during dry dock, but there was no documentation indicating the system had certified data security features.
Item 10Children's and Crew Pools
Electronic data loggers were purchased for these RWFs but were not installed. According to the staff, the electronic data loggers will be installed in the next few days after they complete the training and set-up the new equipment.
Item 10Turnover Rates
There were no turnover rates documented for any of the RWFs.
Item 10Children's Pool
There was no safety sign posted at the children's pool near the child activity center. The pool was netted and according to the staff the pool was not used because there was a small number of children on board.
Item 10Fecal and Vomit Accident Log
The CT values for disinfecting the RWFs in sea to sea mode and in recirculation mode were not sufficient for loose stools and did not meet the requirements in Annex 13.8 of the 2011 VSP Operations Manual.
Galleys (kitchens)3 findings
Item 22Dishwash
The spray pattern from the right final rinse nozzle was ineffective.
Item 22Deck 5 Dishwash
The spray pattern from one of the middle final rinse nozzles was ineffective.
Item 26Deck 6 Bakery
The belt on the dough sheeter was soiled and marked in several areas. According to the baker, the dough sheeter was not working and had not been used in 20 days. The belt was removed for cleaning.
Housekeeping2 findings
Item 41Outbreak Prevention and Response Plan (OPRP)
The concentration and contact time for the disinfectant used during code red was only identified as 'code orange plus', but this term was not defined in the OPRP.
Item 41Crew Public Toilet Room
There was no sign advising users to use a paper towel to exit the toilet room near the bridge and crew cabins 1201-1207.
Children’s areas1 finding
Item 42Common Childhood Infectious Illnesses
There was no guidance on symptoms of common childhood infectious illnesses posted at the entrance of the children's center. This was corrected during the inspection.
Food safety, general1 finding
Item 36Light Intensity
The light intensity behind and around deck- and counter-mounted equipment was less than 110 lux in several food areas, including: deck 10 room service beverage station and ice machine; deck 5 and deck 6 main galley pantry beverage and toast stations; deck 5 and deck 6 main galley combination ovens; crew galley combination ovens and ice machine; crew and officer mess beverage stations; Rendezvous bar pantry ice machine; and Mojito bar pantry ice machine. A lighting survey had already been conducted by the ship and new light fixtures will be installed.
Food storage (provisions)1 finding
Item 33Vegetable Freezer
A large sculpture was stored on the deck under one of the evaporative condensers. Several shelf guards were stored on the deck under one of the shelves near the entrance.
Ventilation1 finding
Item 43Air Handling Units
Technical water was used to clean the air handling units.
To see this report on the CDC site: open the CDC inspection search, choose MSC Poesia 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.)
