Royal Caribbean International · CDC inspection record
Navigator of the Seas CDC inspection score
Latest score, full inspection history and the violations CDC inspectors found on Navigator of the Seas.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Royal Caribbean InternationalInspected July 10, 2026
96out of 100
Latest CDC sanitation score
Passed
Navigator of the Seas scored 96 out of 100 in its latest CDC Vessel Sanitation Program inspection, on July 10, 2026. It passed: ships pass with 86 or more.
±0 vs previous inspection (96, Mar 9, 2026)
95.0average of the last 5 inspections
88lowest score (November 2016)
39inspections since 2003
0failed inspections
Inspection history of Navigator of the Seas
Every CDC inspection score on record for Navigator of the Seas: 39 inspections from February 1, 2003 to July 10, 2026, 4 perfect scores 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).
All 43 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)21 findings
Item 15Deck 3 - Pastry
A dented can of coconut milk along the seam was inside the cold pantry refrigeration unit. This was discarded immediately.
Item 16Deck 5 - Playmakers
One pan of partially cooked chicken wings was not labeled as to indicate it was partially cooked.
Item 16Deck 11 - El Loco
Two small containers of shredded lettuce were on time control but were not marked to indicate the time four hours past the time when the food was removed from temperature control. According to the time control plan, the area was in operation at 1000 and ended at 1800. The inspection team was in the area at 1011. Crew stated the lettuce was placed in the small containers from a larger bin of shredded lettuce that did have a discard label.
Item 17Deck 5 - Cafe Promenade Pizza Station
A small container of sliced tomatoes and a small container of bacon were in the pizza station time control unit with set up times of 0915 and discard times at 1300. According to the time control plan, embarkation day time control did not start until 1000. The inspection team was in the area around 1240.
Item 17Deck 5 - Cafe Promenade Show Galley
A tray of tuna sandwiches and a tray of mozzarella sandwiches were labeled with set up times of 0900 and discard times of 1300. According to the time control plan, embarkation day time control did not start until 1000. The inspection team was in the area around 1240.
Item 18Deck 5 - Playmakers
One pan of partially cooked chicken wings was stored above raw ground beef patties. The chicken wings were relocated.
Item 18Deck 1
A plastic bag of frozen tortillas was left partially uncovered which caused ice to accumulate on the product. This was discarded immediately.
Item 19Deck 1
A plastic bag of frozen tortillas was left partially uncovered which caused ice to accumulate on the product. This was discarded immediately.
Item 21Deck 3 - Pastry
The mixing head of the dough mixer machine was chipped in many areas. No food was impacted.
Item 22Deck 3 - Potwash Three-Compartment Sink
The temperature gauge was not working properly to display accurate water temperatures in the sanitize compartment.
Item 26Deck 4 - Beverage Station
The ice machine's white evaporator panel cover was excessively soiled with black debris and residue on the food splash area. The machine was immediately shut down.
Item 27Deck 14 - Izumi Show Galley
Black debris soiled the inside of the drain lines and the sides of the technical compartment below the sushi display.
Item 27Deck 14 - Izumi Show Galley
The gap between right side of the wine display refrigerator and the bulkhead had more than one day's accumulation of dust.
Item 27Deck 11 - El Loco
Black debris soiled three previously cleaned plastic mats inside the clean storage locker.
Item 27Deck 11 - Johnny Rockets
The undersides of the two ice cream machines were soiled with black debris. These were cleaned immediately.
Item 30Deck 5 - Hooked
A 'wash hands often' signage was missing at the handwashing station.
Item 32Deck 2
A waste bin that was full was left unattended and uncovered.
Item 33Deck 1
A large mound of ice was on the deck of the walk-in freezer unit.
Item 33Deck 14 - Izumi Show Galley
The gap between right side of the wine display refrigerator and the bulkhead had more than one day's accumulation of dust.
Item 34Deck 5 - Hooked
The bucket filling station tap underneath the handwashing station was continuously dripping.
Item 34Deck 2 - Potwash Three Compartment Sink
The bucket filling station tap underneath the handwashing station was continuously dripping.
The shelf inside the dry storage cabinet was in disrepair, exposing a rough difficult-to-clean surface.
Item 26Deck 11 - Windjammer Dessert Station Side A
Pieces of butter wrapping paper were stuck on the food-contact surfaces of five plates that were stacked on top of each other and out for service on the buffet line. The entire stack of plates was removed for cleaning.
Item 27Deck 11 - Windjammer Dessert Station Side A
Pieces of butter wrapping paper were stuck on the nonfood-contact surfaces of five plates that were stacked on top of each other and out for service on the buffet line. The entire stack of plates was removed for cleaning.
Item 33Deck 11 - Windjammer Starboard Jade Line
More than one day's accumulation of dust was on the center of the roller shutter compartment and in the deckhead shutter compartment over the buffet counter. A large accumulation of dust inside the roller shutter compartment was noted on the previous inspection.
Item 38Deck 11 - Windjammer Starboard Aft Bussing Station
A wet mop was stored in an empty mop bucket in a manner that did not allow it to completely dry. The mop was relocated.
A small plunger used to unclog the drain was stored inside the soda cabinet. It was relocated to the cleaning locker.
Dining rooms3 findings
Item 21Deck 11 - Jamie's Rolling Beverage Cart
A gap was inside the rolling cart's compartment under the removable ice well. The wood inside the gap was raw, rough, and difficult to clean. Raw wooden holes were inside the compartment.
Item 21Deck 11 - Chops Rolling Cart
The white surface of the top of the rolling cart was raised, exposing raw wood underneath.
Item 27Deck 11 - Chops Rolling Cart
The side of the white surface on top of the rolling cart was soiled with dried food debris. The cart was cleaned immediately.
Pantries2 findings
Item 20Deck 5 - Copper and Clover Ice Machine
A slotted fastener was on the ice thickness sensor.
Item 26Deck 5 - Bamboo Room Ice Machine
Black residue accumulated on the ice thickness sensor, the outside corners and the inside of the splash panel, and on the water dispensing arm.
Food preparation rooms5 findings
Item 19Deck 1 - Meat Box
Five bins of cut chicken were completely uncovered with no lid or any other protection.
Item 20Deck 1
Slotted fasteners were inside the food-contact surface of the potato peeler machinery.
Item 29Deck 1
The handwashing station was blocked by a large container of potatoes.
Item 33Deck 1
An excessive amount of water and bubbles pooled along the deck near the potato peeler machines.
Item 34Deck 1 - Meat Box
The bucket filling station tap underneath the handwashing station was continuously dripping on the deck.
Bars2 findings
Item 20Deck 5 - Casino
Slotted fasteners were on the soda gun in this area.
Item 33Deck 5 - Playmakers
No coving was on the back bar open bottle storage shelves.
The 4-hour report for voyage #23565 was submitted on 10 July 2026 at 0440, after the required 4-hour reporting deadline prior to the vessel's arrival at a U.S. port at 0700.
Item 11Acute Gastroenteritis (AGE) Medical Isolation
A food employee with AGE symptoms was released from isolation five hours before completing the required 48-hour isolation period from the last symptom. Upon medical record review with the inspector, medical staff identified a discrepancy in the documented timeline based on the employee's last reported symptom. The final two follow-up entries documented different last reported symptom times (1430 and 2320). The employee was released from medical isolation at 1841 on 23 April 2026 based on the incorrect last symptom time.
Ventilation1 finding
Item 43Deck 2 - AC Station 211
The sides and bottom of the droplet eliminator compartment was soiled with white debris.
All 34 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.
Drinking water8 findings
Item 03Bunkering Charts
On two dates, the halogen residual level did not reach 0.2 ppm within the first 30 minutes of bunkering. On 15 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0822 - 0930. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart. On 29 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0845 - 0945. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
Item 06Crew Water Test Kit
The crew's test kit for measuring far point halogen residual levels was not in calibration and reported inaccurate residual levels. The analyzer measured 2.02 ppm while the crew's test kit measured 1.36ppm three times. The inspector's test kit measured 2.03ppm three times. When measuring the vial the crew prepared, the inspector's test kit measured 2.03ppm. Crew changed the batteries in their test kit and rechecked the calibration against the secondary standards. The machine was then within calibration.
Item 08Tank Maintenance Record
On 05 October 2025, the official tank maintenance report recorded 200 ppm chlorine solution for 1 hour before refilling the tank. Crew stated this was a clerical error.
Item 08Bunkering Charts
On two dates, the halogen residual level did not reach 0.2 ppm within the first 30 minutes of bunkering. On 15 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0822 - 0930. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart. On 29 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0845 - 0945. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
Item 08Production Mineralizer Reverse Osmosis
The production mineralizer line after filtration was not striped blue/gray/blue for distillate water.
Item 08Cross- Connection Control Log
The cross-connection control log did not contain a complete listing of air gaps for the vessel.
Item 26Engine Control Room
The coffee dispensing nozzles were soiled with more than a day's accumulation of coffee.
Item 41Deck 10- Far Point FD 3.3.14
No paper towels were at the handwashing station.
Buffets5 findings
Item 21Deck 11- Windjammer Starboard International Flavors Island
The countertop was chipped at the far end of the island, creating a difficult-to-clean surface.
Item 27Deck 11- Windjammer Starboard International Flavors Island
Dried food debris accumulated in the chipped countertop seam at the far end of the island. This was cleaned.
Item 33Deck 11- Windjammer Portside International Flavors Island
The deck grout was in disrepair.
Item 33Deck 11- Windjammer Starboard Aft Soiled Bussing Station
The deckhead panels were perforated and had gaps above the soiled bussing station.
Item 33Deck 11- Windjammer Starboard Jade Line
The roller shutter compartment was excessively soiled with dust.
Galleys (kitchens)14 findings
Item 19Deck 4 - Warewashing Area
Ten packets of unopened butter were stored on an unused bulkhead-mounted sanitizing solution dispenser located in the dirty area adjacent to the handwashing station. Crew were unaware why the packets of butter were stored there. This area was not in operation at the time of inspection.
Item 22Deck 11- Windjammer Glasswashing Machine
Small pieces of black debris accumulated on the clean landing of the glasswashing machine. The landing was cleaned immediately.
Item 22Deck 11- Jamie's
Four soiled pans were stored beneath the counter-mounted oven. The area was not open at the time of the inspection, and the pans were moved for washing.
Item 24Deck 4 - Potwash
The chlorine solution in the sanitizing bucket measured 25 ppm.
Item 26Deck 4 - Starboard Side Service Line
Three previously cleaned and sanitized plates were stored soiled in the clean plate warmer trolley. This venue was not in operation at the time of inspection.
Item 27Deck 4 - Starboard Side Service Line
Pieces of cooked rice from the previous dinner service were on the previously cleaned and sanitized shelving above the heat lamp. The venue was not in operation at the time of inspection.
Item 28Deck 4 - Starboard Side Service Line
Multiple previously cleaned and sanitized plates were stored with three soiled plates in the plate warmer trolley. This venue was not in operation at the time of inspection.
Item 29Deck 11- Windjammer Three-compartment Sink
The spray nozzle for a connected cleaning hose rested in the handwashing sink. The nozzle was moved.
Item 29Deck 11- Jamie's
A filter for the combination oven was in the handwashing sink. The filter was removed.
Item 33Deck 11- Jamie's
The deck grout was in disrepair.
Item 33Deck 14- Izumi Show Galley
Dried food debris accumulated on the deck below the rolling wine refrigerator. This was cleaned immediately.
Item 38Deck 14- Izumi Show Galley
A wet mop was stored in an empty mop bucket in a manner that did not allow it to dry.
Item 39Deck 5- Playmakers
A flying insect was near the neutral storage cabinets.
Item 39Deck 2 - Crew Mess
One fly was above the cold preparation counter.
Bars3 findings
Item 21Deck 14- Crow's Nest
A gap was between the counter-top and the bottom of the counter-mounted pillar in the middle of the bar. This made the area difficult to clean.
Item 27Deck 14- Johnny Rockets
More than one day's worth of food debris and dust accumulated on the back bar shelves.
Item 33Deck 11- Plaza Bar
The decorative back bar's bulkhead was chipped, making the area difficult to clean.
Dining rooms1 finding
Item 33Deck 11- Jamie's
Open jars of jelly and sauces were stored in a waiter station with carpet installed directly in front of it.
Other areas1 finding
Item 33Laundry Outbreak Prevention Plan (OPP) Storage Room
The deckhead was not closed and exposed pipes and wires were above bins of OPP linen.
Food storage (provisions)1 finding
Item 33Deck 1- Dry Store
More than one day's worth of dust was under the stainless-steel pallets along the back wall.
Pantries1 finding
Item 22Deck 6 - Pantry #6745
The chlorine test strip had expired on March 1, 2026.
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
Show all 33 findings
All 33 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)19 findings
Item 13Deck 3 - Sauce Station Walk-in Refrigerator
Crew could not demonstrate that the six trays of 'fried chicken' prepared on 29 June 2025 achieved a full-cook temperature of 165°F prior to the start of cooling. The cooling logs provided by the crew identified batch #1 initiated cooling at a temperature of 101°F and batch # 2 at 105°F. Following cooling, these six trays were placed on temperature control with a 7-day discard label. Crew explained once the chicken is removed from temperature control, it is reheated and served. Crew explained the initial step in the cooking process is not a full cook to the appropriate 165°F.
Item 13Deck 11 - Chops Grille
Crew working in the area were not informed of temperatures of a pan of lamb chops on a cart prior to the food's removal from temperature control. Food temperatures obtained by the inspector and crew member measured 43-46°F.
Item 16Deck 11 - Chops Grille
A pan of lamb chops on a cart measured 43-46°F with the inspector and crew’s tip-sensitive thermometers. A crew member working the area estimated the lamb chops had been left out for 20-25 minutes. The crew member was not informed of the temperatures prior to the food's removal from temperature control. Also, there was no cooling log entry for this food nor was a food transportation log provided.
Item 16Deck 3 - Sauce Station Walk-in Refrigerator
Crew could not demonstrate that the six trays of 'fried chicken' prepared on 29 June 2025 achieved a full-cook temperature of 165°F prior to the start of cooling. The cooling logs provided by the crew identified batch #1 initiated cooling at a temperature of 101°F and batch # 2 at 105°F. Following cooling, these six trays were placed on temperature control with a 7-day discard label. Crew explained once the chicken is removed from temperature control, it is reheated and served. Crew explained the initial step in the cooking process is not a full cook to the appropriate 165°F.
Item 20Deck 2 - Ice Machine
A slotted fastener was on the ice thickness sensor. The fastener was changed to a nonslotted fastener.
Item 21Deck 2 - Hot Galley
Gaps were present on the arms connecting the technical compartment and the arms of the two tilting kettles. This created a difficult to clean area. The gaps were closed prior to the end of the inspection.
Item 21Deck 2 - Hot Galley
The black rubber gasket on the tilting pan was ripped, creating a difficult to clean area. Crew stated this had been previously reported.
Item 21Deck 4 - Trolley Wash
Three rungs had disconnected from the trolley, exposing open penetrations which allowed water to collect inside the trolley and made the area difficult to clean. The trolley was removed and sent to be welded.
Item 21Deck 3 - Soup Station
The black gasket on the arm connecting the tilting kettle to the technical compartment was ripped, creating a difficult to clean surface.
Item 21Deck 11 - Soft Serve
The covers were poorly chipped on ice cream machines #1 and #2.
Item 22Deck 3 - Glasswash Machine
The rack-type glasswash machine's bottom spray nozzle on the left vertical final sanitizing rinse spray arm did not have a fan-like spray pattern.
Item 26Deck 3 - Ice Machine at Galley Entrance
Black debris from the evaporator accumulated in the ice bath. The machine was taken out of service and cleaned and sanitized.
Item 27Deck 4 - Trolley Wash
Water collected inside the trolley where three rungs had disconnected.
Item 27Deck 3 - Pastry
Water pooled on the counter under the continuously dripping utility sink.
Item 27Deck 11 - Windjammer "Favorites" Station
Old food debris was encrusted in the silicone of eight hot plates.
Item 33Deck 11 - Chops
The deck grout near the hot grill stations was in disrepair or missing.
Item 34Deck 3 - Pastry
Water dripped continuously from the utility sink's faucet onto the counter.
Item 36Deck 14 - Izumi
The light intensity measured less than 110 lux in front and on the side of the deck-mounted refrigerator wine storage cabinet.
Item 39Deck 2 - Hot Galley
A small spider was on the technical compartment of the right tilting kettle.
Buffets6 findings
Item 21Deck 11 - El Loco
A pipe was wrapped with a rag and tape which made the area difficult to clean. Crew stated they were expecting new equipment to be attached to this heating system.
Item 21Deck 11 - Windjammer Bar
The back bar countertops were heavily chipped along the edges.
Item 21Deck 11 - Windjammer Bar
The back bar bottle display shelving was chipped which made the area difficult to clean.
Item 21Deck 11 - Windjammer Beverage Station Portside
The undercounter cabinets were heavily chipped making the area difficult to clean.
Item 21Deck 11 - Windjammer "Favorites" Station
Eight hot plates had silicone in disrepair on all sides with encrusted old food debris.
Item 33Deck 11 - Windjammer Waiter Station Starboard Aft
The back bulkhead was in disrepair and peeling.
Pools, hot tubs and water play areas2 findings
Item 10Baby Splash Zone Variance
The approved variance and depth marker stated zero water depth. When the facility was in operation, the water depth measured approximately 0.5 to 1 inch. The back wall water depth rose to the top of the anti-entrapment drain cover.
Item 10Pool #3 - Public Vomit Accident
The vomit accident record for 20 June 2025 did not include the response steps taken.
Drinking water3 findings
Item 05Deck 10 - Far Point
The chlorine residual manual comparison test to the analyzer was greater than 0.2. The analyzer measured 2.5 ppm. The crew measured 1.9 and 2.00 ppm while the inspector measured 1.50 and 1.87 ppm.
Item 06Aft Bunker Analyzer
During active potable water bunkering, the pH manual comparison test to the analyzer was greater than 0.2. The analyzer measured pH 7.75. The crew measured pH 8.04 and 'Hi' (pH 8.5 or greater) while the inspector twice measured pH greater than 8.40. Bunkering occurred for two hours prior to these comparison tests.
Item 08Aft Bunker Analyzer
During active potable water bunkering, the pH manual comparison test to the analyzer was greater than 0.2. The analyzer measured pH 7.75. The crew measured pH 8.04 and 'Hi' (pH 8.5 or greater) while the inspector twice measured pH greater than 8.40. Bunkering occurred for two hours prior to these comparison tests.
Bars1 finding
Item 27Deck 11 - Lime and Coconut
More than a day’s worth of dust accumulated on the back bar display shelving.
Pantries1 finding
Item 36Deck 11 - Lime and Coconut
The light intensity measured less than 220 lux at the preparation counters. The deckhead light bulb was not working which affected the required light intensity in this area.
Food preparation rooms1 finding
Item 16Deck 1 - Fish Box
Three large containers of tilapia measured greater than 41°F. The tilapia measured 46°F, 48.9°F, and 46.9°F by the inspector's thermometer. The tilapia measured 45.1°F, 48.7°F, and 45.1°F by a crew member's thermometer. The tilapia was discarded.
To see this report on the CDC site: open the CDC inspection search, choose Navigator of the Seas 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.)
Gastrointestinal illness outbreaks
The CDC posts an outbreak when 3% or more of passengers or crew report gastrointestinal symptoms to the ship’s medical staff on a voyage, and may also post other outbreaks of public health significance (CDC outbreak list). Outbreaks posted for Navigator of the Seas since 2023:
