Latest score, full inspection history and the violations CDC inspectors found on Norwegian Escape.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Norwegian Cruise LineInspected August 24, 2026
88out of 100
Latest CDC sanitation score
Passed
Norwegian Escape scored 88 out of 100 in its latest CDC Vessel Sanitation Program inspection, on August 24, 2026. It passed: ships pass with 86 or more.
−8 vs previous inspection (96, Apr 3, 2026)
96.4average of the last 5 inspections
88lowest score (August 2026)
13inspections since 2015
0failed inspections
Inspection history of Norwegian Escape
Every CDC inspection score on record for Norwegian Escape: 13 inspections from December 12, 2015 to August 24, 2026, 3 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 27 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.
Pools, hot tubs and water play areas4 findings
Item 09pH Values
Three open swimming pools were tested from the body of the pool and registered above the maximum value of 7.8 pH. The following values were identified for the following facilities: Main Pool: Inspector 8.13, 8.15, 8.36; Crew 8.09, 8.09, 8.05 Kid’s Pool: Inspector >8.4; Crew 8.22 Kid's Park: Inspector 8.25 ; Crew 8.25 Passengers were removed, and these pools were netted. The analyzers in the pool equipment rooms for the respective pools were found to be > 0.2 below the actual pH values. This included: Main Pool: Analyzer 7.51; manual test 8.05 Kid's Pool: Analyzer 7.51; manual tests 8.25, 8.18 Kid's Park: Analyzer 7.34; manual tests 7.97, 8.15 These analyzers were recalibrated.
Item 10pH Values
Three open swimming pools were tested from the body of the pool and registered above the maximum value of 7.8 pH. The following values were identified for the following facilities: Main Pool: Inspector 8.13, 8.15, 8.36; Crew 8.09, 8.09, 8.05 Kid’s Pool: Inspector >8.4; Crew 8.22 Kid's Park: Inspector 8.25 ; Crew 8.25 Passengers were removed, and these pools were netted. The analyzers in the pool equipment rooms for the respective pools were found to be > 0.2 below the actual pH values. This included: Main Pool: Analyzer 7.51; manual test 8.05 Kid's Pool: Analyzer 7.51; manual tests 8.25, 8.18 Kid's Park: Analyzer 7.34; manual tests 7.97, 8.15 These analyzers were recalibrated.
Item 10Drain Covers - Vitality Pool and Spa
Staff could not provide documentation to show the suction drain covers for therapy jets in both the Vitality Pool (6 total) and Vitality Whirlpool (1) were ASME A112.19.8 2007 compliant. Furthermore, there were no secondary antientrapment devices such as a safety vacuum release system (SVRS) or automatic pump system (APS) on the suction lines for the 6 therapy suction jets in the Pool nor on the therapy jet in the Whirlpool. Each of these were explained as a single suction line with one pump and were blockable suction covers.
Item 44Water Testing
Staff conducting the manual water tests at the RWFs did not using a glass vial with the facility water to zero the machine. Instead they were observed covering the photocell chamber with a glass vial lid. Additionally, one vial that was being used to test the water parameters did not have a line to indicate 10ml. Furthermore, many of the vial lids and light gaskets were heavily soiled with black residue. When crew went to check the accuracy of the Kid's Pool analyzer, the staff member did not sample from the analyzer port, but rather on a line off the water return after the compensation tank, strainers, and filters. The inspector asked why they were calibrating the analyzer off this line and then a supervisor stepped in and told them they needed to sample from the analyzer port. The port was shut off and a wrench was needed so this could be tested.
Galleys (kitchens)11 findings
Item 12Deck 5 Bakery
A food employee was seen operating the bakery machinery then proceeded to pick up clean dishes and lastly touched raw dough before washing their hands.
Item 18Deck 15 - Garden Cafe Hot Preparation Area
One tray containing sliced raw chicken coated in flour was stored on the preparation counter above salt and pepper mixture inside an uncovered metal container. Crew initiated corrective action.
Item 19Deck 16 - Garden Cafe Scullery
One cardboard container of chocolate ice cream stored inside reach-in freezer unit # 1662001 leaked and melted over the top shelf. Three, one-gallon cardboard container of ice cream stored on this shelf were affixed to the shelf by the melted ice cream. Crew initiated corrective action.
Item 20Deck 15 - Garden Cafe Hot Preparation Area
The blast chiller was identified as out-of-order since the morning of the inspection. Crew stated they were waiting for a spare part.
Item 22Deck 6
The flight-type dishwash machine's final sanitizing rinse curtains were heavily stained with black markings. This was replaced immediately.
Item 24Deck 5
The sanitizing solution in the bucket solution was below 50 ppm chlorine.
Item 27Deck 16 - Garden Cafe Scullery
One cardboard container of chocolate ice cream stored inside reach-in freezer unit # 1662001 leaked and melted over the top shelf. Three, one-gallon cardboard container of ice cream stored on this shelf were affixed to the shelf by the melted ice cream. Crew initiated corrective action.
Item 27Deck 6 Teppanyaki
Nine out of twelve previously cleaned and sanitized teppanyaki grills were soiled with grease and encrusted food debris in between the grease entrapment.
Item 29Deck 16 - Garden Cafe Scullery
A crew member was stationed in front of the soiled area handwashing sink to pre-rinse soiled equipment and utensils prior to warewashing; however, this crew member blocked access to the only handwashing sink. Crew initiated corrective action.
Item 30Deck 5
The men's toilet room door did not completely self-close.
Item 33Deck 15 - Garden Cafe Hot Prpearation
The grout between the tiles and the metal landing for the deck-mounted steam oven was missing and damaged, with food debris and liquid accumulating inside areas of recess. Crew initiated corrective action.
Bars3 findings
Item 26Deck 6 Rum
A total of 20 previously cleaned and sanitized glasses were soiled with food debris or lip stick markings. These were removed to be cleaned immediately. The area was in operation.
Item 26Deck 6 Rum Pantry
Six previously cleaned and sanitized glasses were soiled with food residue or lip stick markings and stored on the clean storage racks.
Item 28Deck 6 Rum
A blender was stored on the crew side countertop wet and not inverted to properly drain.
Pantries2 findings
Item 26Deck 18 - The Haven
An accumulation of black encrusted debris and food residue were on the food-contact surfaces inside the cleaned and sanitized counter-mounted espesso machine. Crew initiated corrective action.
Item 26Deck 14 - Mid Pantry
Dried brown food residue and brown food splash were on a dishwashing rack that was stored on the clean storage rack.
Food safety, general2 findings
Item 21Condition of Nonfood-Contact Surfaces
The countertops and nonfood-contact surfaces were maintained in disrepair in the following food areas: Deck 16 – Garden Café Buffet Wine Station: The coming between the soiled and clean sides of the counter was rough and disrepair, with numerous pitted, difficult-to-clean surfaces. Deck 16 – Garden Café Starboard Buffet Cold Station, Aft: The silicone around the metal cold well for storing individual cardboard containers of milk was peeling, creating difficult-to-clean surfaces. Deck 16 – Garden Café Starboard Buffet Crew Service, Aft: The grout between the counter tiles was damaged and pitted, creating difficult-to-clean surfaces. Deck 16 – Garden Café Portside Buffet Hot Cereal and Bread Station: The silicone around the counter-recessed soup well was peeling and in disrepair, creating difficult-to-clean surfaces. Deck 16 – Garden Café Portside Buffet Pizza Station: The nonfood-contact surface underneath the dough-pressing surface was covered in brown and orange corrosion. Deck 8 – La Cucina Italian Restaurant Galley: The silicone behind the deep-fat fryer was damaged and peeling, creating difficult-to-clean surfaces.
Item 39Pest Management
Pests were present in the following food areas: Deck 16 – Garden Café Starboard Service Line, Forward: One small fly was on the bulkhead above the posted time control plan. Deck 16 – Garden Café Starboard Condiment Station: Two small flies flew in front of the storage cabinets. Deck 16 – Garden Café Starboard Omelet Station: One small fly was on the deckhead near the “Omelet Station” sign. Deck 16 – Garden Café Aft Hot Service Line: One fly was on the deckhead above the buffet line. Deck 16 – Garden Café Aft Galley Entrance: Two small flies were on the bulkhead inside the galley entrance behind the hot service line. Deck 16 – Garden Café Aft Line Show Galley: One small fly was on the bulkhead above the utility sink. Deck 16 – Garden Café Aft Dining Area: Five small flies were on the wooden bulkhead. Deck 16 – Garden Café Aft Service Line, Portside: One small fly was on the bulkhead above the plate holding station. Deck 16 – Garden Café Portside Omelet Station: One small fly was on the deckhead above the crew service area. Deck 16 – Garden Café Portside Pizza Station: One small fly flew around the dough press. Deck 16 – Garden Café Galley Scullery: One small fly was on the underside of the pre-rinse station. Deck 8 – Food Republic Scullery: One small fly was on the pipe next to the pulper. Deck 8 – Pinco Tapas Bar Show Galley: One small fly was on the bulkhead next to the flat-top grill. Deck 6 Rum Bar: Three flies were around the glasses and handwashing station. Deck 6 Main Hot Galley: One fly was around the soup kettles. Deck 6 Teppanyaki: A total of 10 flies were found in this entire food area.
Medical center2 findings
Item 0248-hour Close Contact Follow-Up
A 48-hour interview was missing for the close contact of an AGE-reportable nonfood employee case.
On 22 August 2026 a food worker had onset AGE symptoms at 0630; however, did not report to medical until 1130. It was confirmed that the food employee worked for two hours and went to the crew mess while symptomatic. On 11 August 2026 a nonfood worker had onset AGE symptoms at 0530; however, did not report to medical until 0730. It was confirmed that the nonfood employee went to eat in the crew mess while symptomatic. On 25 May 2026 a nonfood worker had onset AGE symptoms at 1400; however, did not report to medical until 1600. It was confirmed that the nonfood employee worked for one hour while symptomatic.
Buffets1 finding
Item 20Deck 16 - Garden Cafe Starboard Bread and Hot Cereal Station
The silicone applied in the food-splash zone of the forward heating lamp was peeling and in disrepair, creating a difficult-to-clean surface. Crew initiated corrective action.
Housekeeping1 finding
Item 41Passenger AGE Stateroom Cleaning
Housekeeping managers reported they ask the passengers if they want their stateroom cleaned and disinfected while they are in isolation rather than explaining the importance and need to clean and disinfect daily.
Food preparation rooms1 finding
Item 19Deck 3
Two bins of steak were completely uncovered inside the reach-in cold room. This was resolved immediately.
All 39 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.
Buffets14 findings
Item 19Deck 16 - Garden Cafe Starboard Wine Station
The undercounter cabinet was used for improper storage, including the following: a container of fresh ginger was stored uncovered, leaving the product unprotected from contamination; plastic squeeze bottles containing a clear substance lacked any identifying label, preventing determination of the contents; and wet cleaning rags were co-located with food equipment and unlabeled bottles, creating a risk of cross-contamination.
Item 20Deck 16 - Garden Cafe Starboard Wine Station
The juice machine's juice catchment container was heavily damaged, making it difficult to clean.
Item 20Deck 16 - Garden Cafe Aft Beverage Station
Detached and peeling silicone surrounded the no-refill sign in the food splash area of the juice machine.
Item 21Deck 16 - Garden Cafe Starboard Wine Station
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet. Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
Item 26Deck 16 - Garden Cafe Starboard Wine Station
A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the undercounter cabinet.
Item 27Deck 16 - Garden Cafe Starboard Entrance
The countertops beneath the risers were soiled with old food debris.
Item 27Deck 16 - Garden Cafe Starboard Wine Station
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet. Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
Item 27Deck 16 - Garden Cafe Aft Waiter Station
Old food residue accumulated in areas on the upper cabinet doors.
Item 27Deck 16 - Garden Cafe Starboard Wine Station
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet. Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
Item 28Deck 16 - Garden Cafe Starboard Entrance
The inside of a large red portable cooler was soiled and wet inside. Additionally, the lid was closed preventing it from drying.
Item 33Deck 16 - Garden Cafe Warewash Area
Excessive condensate collected on the deckhead ventilation panel between the warewash machines.
Item 33Deck 16 - Garden Cafe Starboard Entrance
The bulkhead behind the waiter station area was soiled with more than a day's accumulation of food residue. Additionally, deck grout in the area was cracked and in poor repair.
Item 37Deck 16 - Garden Cafe Warewash Area
Excessive condensate collected on the deckhead ventilation panel between the two warewash machines.
Item 38Deck 16 - Garden Cafe Starboard Wine Station
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet. Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
Galleys (kitchens)15 findings
Item 08Deck 5 - Bakery
The backflow prevention device for the proofing cabinet was in disrepair with blocked atmospheric vents.
Item 12Deck 6 - Pastry
A crew member actively preparing food was wearing two cloth band aids. The individual was not wearing gloves or band aid covers.
Item 20Deck 6 - Pastry
The pastry roller belt was ripped in one area. Crew stated this was previously reported and a belt was on order.
Item 21Deck 5 - Bakery
The door seals were in disrepair on the proofing cabinet door. This was fixed during the inspection.
Item 21Deck 6 - Portside Beverage Station
One screw was missing from the bottom of the juice machine's door.
Item 22Deck 5 - Warewashing Area
The hood-type potwasher door was out of alignment, allowing excessive condensation to escape from the door opening during operation.
Item 22Deck 5 - Warewashing Area
The potwash machine's digital display registered a 9-degree difference for the final rinse manifold water temperature then the actual measured final rinse temperature of the water as it enters the manifold.
Item 22Deck 5 - Warewashing Area
The dishwash machine's digital display registered a 10-degrees difference for the final rinse manifold water temperature then the actual measured final rinse temperature of the water as it enters the manifold.
Item 26Deck 16 - Pool Bar Pantry
One soiled tong holder was stored on a rack containing previously cleaned and disinfected bar utensils.
Item 27Deck 6 - Pastry
Frozen condensate collected on the countertop beside the undercounter ice cream freezer lid.
Item 27Deck 16 - Warewash Area
The bulkhead mounted fire extinguisher between the two scrapping counters was heavily soiled with old food debris.
Item 27Deck 18 - Haven Bar Pantry (FD 18-2-010)
The inside of a large red portable cooler was soiled and wet inside. Additionally, the lid was closed preventing it from drying.
Item 27Deck 18 - Haven Bar Pantry (FD 18-2-010)
A hard white residue accumulated on the citrus juice machine which was stored beneath the removable juice collection container.
Item 28Deck 6 - Supper Club Galley Store
The inside container of one rice cooker was wet inside; however, its lid was attached preventing it from drying.
Item 33Deck 6 - Galley Entrance (Savor and Taste)
The deck covers used to prevent waiters from slipping were damaged, which made them difficult to clean.
Medical center2 findings
Item 11Acute Gastroenteritis (AGE) Logs
During voyage 0322, one food worker began experiencing symptoms of AGE on 25 March 2026 at 0930 and did not report to medical until 1707. The employee was alone in their cabin while symptomatic because the cabin mate was working during those hours. A written warning was on file. On voyage 0315, a non-food worker became symptomatic on 15 March at 1400 and reported to medical on 15 March at 1808. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file. On voyage 0222, a non-food worker became symptomatic on 3 March at 0500 and reported to medical on 3 March at 0951. The employee was working while symptomatic. The employee had one cabin mate that remained asymptomatic. A written warning was on file. On voyage 0215, a non-food worker became symptomatic on 19 February at 1200 and reported to medical on 19 February at 1700. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
Item 44Acute Gastroenteritis (AGE) Logs
On voyage 0315, a non-food worker became symptomatic on 15 March at 1400 and reported to medical on 15 March at 1808. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file. On voyage 0222, a non-food worker became symptomatic on 3 March at 0500 and reported to medical on 3 March at 0951. The employee was working while symptomatic. The employee had one cabin mate that remained asymptomatic. A written warning was on file. On voyage 0215, a non-food worker became symptomatic on 19 February at 1200 and reported to medical on 19 February at 1700. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
Dining rooms1 finding
Item 33Deck 18 - Haven
The deck beneath the reach-in wine refrigerators was heavily soiled with dust.
Food safety, general1 finding
Item 33Deck 16
The decks and bulkheads near all galley entrances and coving at the bulkhead/deck junctures at the hot buffet lines were damaged and recessed.
Drinking water3 findings
Item 08Potable Water Bunker Hose
One potable water hose was not stored protected in the bunker hose locker.
Item 08Potable Water Bunker Hose Lockers
The locker height was below the minimum height of 450mm (18-inches). The actual height was 445mm (16-inches) from the hard deck to the bottom of the cabinet.
Item 08Potable Water Bunker Hose Lockers
Six previously cleaned and sanitized hose-end fixtures were stored unprotected in the locker.
Pools, hot tubs and water play areas2 findings
Item 10Swimming Pools
The ropes attached to the flotation devices were not secured in a manner that would allow them to be quickly untied and deployed during an emergency.
Item 10Deck 17 - Haven Pool
The water level in the pool was too high, causing the skimmer gutters to function as drains rather than skimmers and preventing the effective removal of the surface scum layer.
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
Show all 38 findings
All 38 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 6 - Dishwash Area
The atmospheric vacuum breaker at the soap dispenser was rusted and in poor condition.
Item 21Deck 6 - Beverage Station (Portside)
The thermometer inside the bulk milk dispenser measured the ambient air as 50-55°F. The external temperature gauge read 38°F and the inspector's thermometer measured 41°F.
Item 21Deck 6 - Room Service
One of the transportation carts had a loose handle which created a gap.
Item 21Deck 6 - Soup Station
The silicone on the back of the left soup kettle's black, round handle was loose which created a difficult to clean surface.
Item 21Deck 6 - Hot Galley
The silicone on the back of the left soup kettle's black, round handle was loose which created a difficult to clean surface.
Item 21Deck 8 - Food Republic - Starboard Show Galley
The silicone above the top doors of the four-door reach-in refrigeration unit was peeling and missing which created a difficult to clean surface.
Item 21Deck 15 - Hot Preparation Area
Excessive steam exited the deck-mounted oven and condensed on the deckhead above. Condensate dripped from the deckhead and pooled on the deck in front of the oven. Though the ventilation system was operational, the vent for the oven was not directed towards the duct. Crew initiated corrective action.
Item 22Deck 16 - Scullery
Liquid steadily dripped from the bottom of the conveyor-type warewashing machine's final sanitizing rinse compartment and pooled on the deck below.
Item 27Deck 17 - Haven
Liquid steadily dripped from the technical compartment above reach-in refrigeration unit #18 20101 and pooled inside the bottom of the compartment.
Item 27Deck 17 - Haven
More than a day's accumulation of dust and food debris accumulated inside the sliding window track of the reach-in glass-door refrigeration unit. Crew initiated corrective action.
Item 33Deck 16 - Scullery
Liquid pooled on the deck below the conveyor-type warewashing machine's final sanitizing rinse compartment.
Item 33Deck 6 - Pastry
Deck tile grout was missing or recessed in front of the deck mixers and the undercounter dishwash machine.
Item 33Deck 6 - Dishwash Area
Condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the glasswash machine. Condensate dripped onto the machine's soap dispenser and into the deck scupper.
Item 33Deck 15 - Hot Preparation Area
Condensate formed on the deckhead above the deck-mounted oven and water pooled on the deck in front of the oven.
Item 34Deck 5 - Entrance to Galley
The handwashing station bucket fill tap was continuously leaking.
Item 36Deck 5
The light intensity measured less than 220 lux at the handwashing station on the clean side of the dishwash machine.
Item 37Deck 6 - Dishwash Area
Condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the glasswash machine. Condensate dripped onto the machine's soap dispenser and into the deck scupper.
Drinking water4 findings
Item 08Cross-Connection Control Log
The cross-connection control log stated all 37 testable reduced pressure zone assembly backflow prevention devices were tested in August 2023 by a shoreside contractor. Additionally, all 37 testable devices were not tested again until October 2024, missing the annual test expectation by two months and one day. Staff stated their calibration device was damaged and not onboard at the expected annual testing date.
Item 08Deck 0 - Garbage Room
The backflow prevention device for sorting table #1 was in disrepair with blocked atmospheric vents.
Item 08Engine Room - Cross-Connection Control Log
Two backflow prevention devices for removed equipment in the garbage room were listed in the cross-connection control log. Staff updated the log during the inspection.
Item 08Engine Room - Reverse Osmosis Units
The permeate lines directed to the potable water system were not stripped blue/gray/blue as they exited the reverse osmosis units.
Dining rooms3 findings
Item 21Deck 6 - Taste and Savor Restaurants
Some waiter station doors were loose from the hinges, causing the doors to be misaligned.
Item 21Deck 6 - Teppanyaki
At the entrance of some teppanyaki stations, the underside stainless steel frames on the left and right sides had sharp edges.
Item 22Deck 16 - Garden Cafe - Starboard/Aft Seating Area
During breakfast service, six dishes soiled with food debris were stored on the aft window ledge. Crew were using this as a soiled landing area since the mobile soiled item cart was overloaded. Crew initiated corrective action.
Bars3 findings
Item 21Deck 17 - Spice H20
The back counter had cracks along the shelf coving making this area difficult to clean.
Item 27Deck 17 - Spice H20
The cables attached to the back areas of both bulkhead-mounted televisions were heavily soiled with ocean salt. Cleaning began immediately.
Item 36Deck 17 - Spice H20
The light intensity could not reach 110 lux around the two back bulkhead-mounted televisions.
Pantries1 finding
Item 0816 - Housekeeping Pantry
The backflow prevention device for the ice machine's water filter on the potable water line was in disrepair with blocked atmospheric vents.
Buffets4 findings
Item 19Deck 16 - Portside Morning Deli Station
Only one serving utensil was provided for both the tray of sliced tomatoes and the tray of shredded lettuce. Crew initiated corrective action.
Item 27Deck 16 - Portside/Aft Buffet Line
White residue and dust accumulated inside the gap between the top coolant line and the bulkhead.
Item 33Deck 16 - Portside/Aft Buffet Line
The grommet between the top coolant line and the bulkhead was detached, creating a difficult to clean space. White residue and dust accumulated inside the gap. Crew initiated corrective action.
Item 37Deck 15 - Hot Preparation Area
Excessive steam exited the deck-mounted oven and condensed on the deckhead above. Condensate dripped from the deckhead and pooled on the deck in front of the oven. Though the ventilation system was operational, the vent for the oven was not directed towards the duct.
Food preparation rooms3 findings
Item 19Walk-In Refrigerator
A container of beef trimmings was not covered.
Item 36Poultry
The light intensity measured less than 220 lux at the handwashing station.
Item 38Preparation Room
The large vegetable slicer had not been used since the pandemic.
Medical center2 findings
Item 0124-Hour Report Crew Count
The 24-hour report submitted prior to the 6 July 2025 arrival in Miami, FL did not match the crew count from the beginning of the voyage. The 24-hour report stated 1,602 crew; however, the manifest from the beginning of the voyage identified 1,603 crew. Medical staff identified one crew member had disembarked.
Item 11Crew Isolation
A nonfood employee reported onset of acute gastroenteritis (AGE) illness symptoms on 2 July 2025 at 2000, but did not report to the medical center until 3 July at 1700. This crew member did not work while symptomatic, and denied eating inside the crew mess.
Food safety, general1 finding
Item 39Integrated Pest Management
Pests were observed in the following areas: Deck 16: Garden Café Midship/Aft Buffet Line: One fruit fly was on the bulkhead above the waiter station. Deck 16: Garden Café Portside Pastry Line: One fruit fly was near the bulkhead-mounted microwave. Deck 16: Garden Café Portside Pastry Line: One fruit fly was above the crew handwashing sink. Deck 15: Lido Galley: One fruit fly was near previously cleaned and sanitized utensils and equipment on the storage rack. Crew initiated corrective action.
To see this report on the CDC site: open the CDC inspection search, choose Norwegian Escape 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.)
