Latest score, full inspection history and the violations CDC inspectors found on Norwegian Jewel.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Norwegian Cruise LineInspected July 16, 2026
96out of 100
Latest CDC sanitation score
Passed
Norwegian Jewel scored 96 out of 100 in its latest CDC Vessel Sanitation Program inspection, on July 16, 2026. It passed: ships pass with 86 or more.
−3 vs previous inspection (99, Jan 30, 2026)
98.4average of the last 5 inspections
91lowest score (May 2016)
33inspections since 2005
0failed inspections
Inspection history of Norwegian Jewel
Every CDC inspection score on record for Norwegian Jewel: 33 inspections from September 20, 2005 to July 16, 2026, 12 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 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.
Frozen condensate accumulated on the coils of the evaporative-condenser unit and was blown onto the tops of containers storing raw chicken when the unit activated. Crew placed a service order to repair the unit.
Item 22Deck 4 - Potwash
Crew overloaded a rack with utensils and two fully assembled handheld citrus juicers, preventing all soiled surfaces from receiving an unobstructed spray during the wash cycles. Utensils were stacked on top of one another in a tray, preventing effective cleaning and sanitizing. The two handheld citrus juicers remained fully assembled during warewashing, preventing all food-contact surfaces from exposure to the spray pattern.
Item 22Deck 4 - Potwash
The plate-surface temperature for the in-use potwash machine did not reach 160°F during three final sanitizing rinse cycles. Using a calibrated thermocouple, the inspector measured a plate-surface temperature of 158°F during each cycle. The crew's thermometer also measured a plate-surface temperature of 158°F during each cycle. The machine's external temperature gauge displayed a final sanitizing rinse temperature between 175°F and 185°F during all three cycles. Crew removed the machine from service.
Item 24Deck 4 - Potwash
The plate-surface temperature for the in-use potwash machine did not reach 160°F during three final sanitizing rinse cycles. Using a calibrated thermocouple, the inspector measured a plate-surface temperature of 158°F during each cycle. The crew's thermometer also measured a plate-surface temperature of 158°F during each cycle. The machine's external temperature gauge displayed a final sanitizing rinse temperature between 175°F and 185°F during all three cycles. Crew removed the machine from service.
Frozen condensate accumulated on the deckhead in the middle of the walk-in refrigerator and dripped onto the deck. Additionally, frozen condensate accumulated on the coils of the evaporative-condenser unit. Crew placed a service order to repair the unit.
Item 33Deck 4 - Pulper Room
Water pooled on the deck below a continuously leaking potable water line behind the pulper unit.
Item 34Deck 4 - Pulper Room
Water continuously leaked from a potable water line behind the pulper unit and pooled on the deck.
Item 35Deck 4 - Potwash
When the potwash machine drained, water splashed from the drain and collected on the deck.
Frozen condensate accumulated on the coils of the evaporative-condenser unit and was blown onto the tops of containers storing raw chicken when the unit activated. Crew placed a service order to repair the unit.
Galleys (kitchens)6 findings
Item 22Deck 12 - The Great Outdoors Dishwash
The spray arms and curtains in the wash compartment of the flight-type dishwashing machine were soiled with food residue after the machine had been cleaned following breakfast service. The machine was last used on the morning of the inspection.
Item 26Deck 13 - Cagney’s Steakhouse
Pink residue accumulated in the top corner of the ice bin, in the food-splash zone closest to the bin cover. Crew removed the ice machine from service.
Item 26Deck 12 - Cold Food Preparation
One recently cleaned and sanitized spatula with food residue on its food-contact surfaces was stored inside the bulkhead-mounted knife locker.
Item 33Deck 7 - Bliss Ultra Lounge
Water pooled on the deck beneath a continuously leaking potable water line at the bottom of the deck-mounted ice machine.
Item 33Deck 12 - Dishwash
Two deck tiles were cracked and damaged.
Item 34Deck 7 - Bliss Ultra Lounge
Water continuously leaked from a potable water line at the bottom of the deck-mounted ice machine.
Food storage (provisions)4 findings
Item 13Loading Dock
There was not adequate oversight of the loading operation to ensure foods requiring temperature control were promptly loaded and refrigerated. At 0800, several pallets of raw shell eggs and packaged dairy products were on the dock awaiting loading. At 1000, the products remained on the dock while the outdoor ambient air temperature was 83°F. Using a calibrated thermometer, crew and the inspector measured the internal temperatures of raw shell eggs representatively sampled from two pallets (20 boxes per pallet). Temperatures ranged from 48°F to 59°F. Crew and the inspector also measured the internal temperatures of pasteurized chocolate milk with temperatures ranging from 52°F to 54°F. The arrival time and original receiving temperatures of the products were not recorded, preventing management from determining how long the foods had been outside temperature control or whether temperatures had increased while awaiting loading. Despite the refrigerated foods remaining on the dock, shoreside workers continued loading dry-storage goods. There was no intervention to prioritize the loading of the raw shell eggs and dairy products and minimize the time these foods remained outside temperature control.
Item 16Loading Dock
At 0800, several pallets of raw shell eggs and packaged dairy products were on the dock awaiting loading. At 1000, the outdoor ambient air temperature was 83°F, and the products remained on the dock. Using a calibrated thermometer, crew and the inspector measured the internal temperatures of raw shell eggs representatively sampled from two pallets (20 boxes per pallet). Temperatures ranged from 48°F to 59°F. Crew and the inspector also measured the internal temperatures of pasteurized chocolate milk representatively sampled from two pallets (20 containers per pallet). Temperatures ranged from 52°F to 54°F. The arrival time and original receiving temperatures of the products were not recorded. Shoreside workers were loading dry-storage goods while the pallets of TCS food remained on the dock awaiting loading.
Item 19Deck 3 - Ice Cream Walk-In Freezer
Frozen condensate accumulated on the exteriors of five cardboard containers of ice cream stored on a shelf.
Item 33Deck 3 - Ice Cream Walk-In Freezer
Excessive frozen condensate accumulated on the deckhead, the shelves, and on the exterior of five cardboard containers of ice cream.
Buffets2 findings
Item 21Deck 12 - The Great Outdoors
Damaged, peeling soft silicone covered a countertop penetration where a piece of equipment was previously mounted, creating a difficult-to-clean surface.
Item 33Deck 12 - The Great Outdoors
Paint chipped from several areas of the bulkhead at the entrance to the crew side of the buffet line, creating difficult-to-clean surfaces.
Drinking water4 findings
Item 08Cross-Connection Control Log
The annual visual inspection result for the nontestable backflow prevention device on the potable water supply line supplying the deck 6 main galley dishwash station was not documented. Crew stated that the device passed the annual visual inspection.
Item 08Cross-Connection Control Log
The four mechanical backflow prevention devices installed on the potable water lines supplying the four hair washing basins in the deck 12 spa did not have atmospheric vents. Each hair washing basin was equipped with a spray hose under continuous pressure.
Item 10Deck 12 - Whirlpool Spa # 9
Prior to the inspection, crew removed whirlpool spa #9 from service because the antientrapment drain cover could not be securely affixed to the bottom of the recreational water facility (RWF). Crew provided a work order indicating the antientrapment drain cover would be replaced later that day.
Item 10Deck 12 - The Haven Whirlpool Spa
The posted safety sign for the recreational water facility (RWF) identified a bather load of 8; however, the calculated maximum bather load, based on the flow meter reading, was 7.89. Crew initiated corrective action.
Pantries2 findings
Item 2010 - Staircase 33
The black insulation on the food-splash zone of the interior side of the ice machine’s front cover panel was damaged and torn, creating difficult-to-clean surfaces. A slimy gray residue had accumulated inside the damaged insulation. Crew initiated corrective action.
Item 2610 - Staircase 33
A slimy gray residue accumulated inside the damaged black insulation in the food-splash zone on the interior bottom surface of the ice machine’s front cover panel. Crew initiated corrective action.
Children’s areas1 finding
Item 42Deck 12 - Splash Academy
The corners of six folding plastic mats used to line the deck of the children's play area and cinema were worn and frayed, exposing difficult-to-clean surfaces.
Housekeeping1 finding
Item 41Deck 6 - Casino Men's Restroom
The exit for the men's restroom was not hands-free. The only paper towel dispenser was affixed to the bulkhead approximately 15 feet away from the exit door and there was no signage instructing passengers to grab a towel to avoid bare-hand contact with the door handle.
Pest control1 finding
Item 40Rat Guards
When the inspectors arrived at the ship, the rat guard on the aft reverse mooring line was positioned directly over the pier. Crew initiated corrective action.
January 30, 2026
99Passed
24 findings · 1 point deducted
Points deducted (100 − 1 = 99):
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
Show all 24 findings
All 24 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.
Other areas6 findings
Item 08Deck 12 - Garden Cafe - Main Island - Beverage Station #2
The backflow prevention device for the countertop juice dispenser was in disrepair with blocked atmospheric vents.
Item 21Deck 12 - Garden Cafe - Main Island - Juice Station/ Aft
The juice machine's front plastic door was in disrepair with three cracks on the inside of the door making it difficult to keep clean.
Item 21Deck 12 - Garden Cafe - Main Island - Show Galley
Door screws were missing from the bottom outside frame plate of the pizza oven door. Additionally, due to a bent door hinge, the bottom door of the upright pizza oven was very difficult to open and close
Item 21Deck 12 - Garden Cafe - Main Island - Show Galley
Two countertop induction oven surfaces had gaps at the burner surface to countertop juncture making this area difficult to keep clean.
Item 27Deck 12 - Garden Cafe - Main Island - Show Galley
The hot grill drip pan for two units was soiled with an oily material. These grills had been previously cleaned.
Item 39Deck 12 - Garden Cafe - Main Island - Juice Station/ Aft
Two fruit flies were seen in this area.
Galleys (kitchens)11 findings
Item 08Deck 7 - Beverage Station
The backflow prevention device for the countertop coffee maker was painted silver and had blocked atmospheric vents.
Item 08Deck 13 - Cagney's - Beverage Station
The backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
Item 21Deck 12 - Great Outdoors - Preparation Area
The insulation on the chilled water line was saturated with condensate causing an excess amount of water to pool in the technical compartment above reach in refrigeration unit #1.
Item 22Deck 12 - Great Outdoors - Warewashing Area
The potwashing machine's internal digital thermometer registered a final rinse manifold water temperature of 196°F; however, the plate surface water temperature (155°F) for the sanitizing water did not advocate for such a high manifold water temperature. Therefore, the manual manifold water temperature was measured by the inspector and staff producing a temperature range of 177°F to 181°F. No pots or pans were in the potwashing machine at the time of the inspection. The machine was calibrated during the inspection.
Item 22Deck 12 - Great Outdoors - Warewashing Area
The flight type warewashing machine's wash tank curtains were coiled, potentially causing water to travel from the wash tank to the final rinse tank area. The curtains were replaced immediately.
Item 24Deck 12 - Great Outdoors - Warewashing Area
The potwashing machine's internal digital thermometer registered a final rinse manifold water temperature of 196°F; however, the plate surface water temperature (155°F) for the sanitizing rinse did not advocate for such a high manifold water temperature. Therefore, the l manifold water temperature was measured by the inspector and staff producing a temperature range of 177°F to 181°F. No pots or pans were in the potwashing machine at the time of the inspection. The machine was calibrated during the inspection.
Item 26Deck 13 - Cagney's - Beverage Station
A small amount of black debris was found on the ice machine's inside deflector panel and on the ice thickness sensor. Cleaning and sanitizing began immediately.
Item 27Deck 12 - Great Outdoors - Dry Food Storage Area
The top of the ice machine was soiled with an oily residue. The area had been previously cleaned and sanitized.
Item 33Deck 12 - Great Outdoors - Preparation Area
An excess amount of condensate was pooling in the technical compartment above reach in refrigeration unit #1.
Item 33Deck 12 - Great Outdoors - Dry Food Storage Area
The tops of three dry food storage cabinets were soiled with an oily residue. These cabinets had been previously cleaned and sanitized.
Item 33Deck 12 - Great Outdoors - Warewashing Area
The top of the cleaning closet was soiled with an oily substance. This area had been previously cleaned and sanitized.
Buffets2 findings
Item 08Deck 12 - Garden Cafe - Beverage Station #1
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
Item 21Deck 12 - Garden Cafe - Beverage Station #1
Silicone was peeling around the countertop to coffee machine juncture making the area difficult to keep clean.
Medical's body fluid incident (BFI) follow-up log for the 19 January 2026 voyage indicated N (no) in all columns indicating whether medical staff had attempted to follow-up with known passengers who had public vomiting or diarrhea incidents. Staff stated this was a clerical error, and that they had called and left messages but did not get a response. Additionally, on the same voyage there was one passenger who had an incident two consecutive days (January 21 and 22); however, staff could not get a response from the passenger so they could not further investigate if this was an AGE case.
Item 11Acute Gastroenteritis (AGE) Log
On 23 December 2025 a food employee began having AGE symptoms at 1430. They went to crew mess at 1600 and did not report to medical until 2028. This crew member was reprimanded and retrained.
Pools, hot tubs and water play areas2 findings
Item 10Deck 8 - Crew Pool
The shepherd's hook was not located in a prominent location. Staff changed the location from the pool area to inside a storage locker; it was immediately placed back out in its designated location.
Item 10Deck 12 - Adult Pool
One of the main lido pools was designated as an adult-only pool. The required statement 'No children in diapers or who are not toilet trained' was removed from the safety sign. The ship does not currently have a variance for this change.
Drinking water1 finding
Item 06Legionella Sampling
The Legionella sampling plan did not include any 'salon and pedicure devices.' This was added to the sampling list for the following month. (2025 VSP Environmental Public Health Standards)
August 22, 2025
99Passed
18 findings · 1 point deducted
Points deducted (100 − 1 = 99):
−1 ptItem 36: Lighting provided, shielded
Show all 18 findings
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 36Light Intensity
The light intensity measured less than 220 lux at numerous handwashing stations and in front of food equipment. Also, the light intensity measured less than 110 lux between and behind counter-mounted food equipment. This included: Garden Cafe: beverage stations and handwashing stations Great Outdoors: beverage station, preparation rooms handwashing stations Main Galley / Palace: hot galley preparation counter with over-shelves.
Buffets7 findings
Item 13Deck 12 - Garden Cafe
A crew member responsible for measuring temperatures of omelets was not ensuring the eggs were cooked to proper temperature. Two omelets were served to passengers, one of which was asked to be cooked 'well done.' The cook relied on the eggs not being runny as a measure of being fully cooked.
Item 21Deck 5 - Staff Mess
Cords for the espresso machine were laying on the counter making cleaning difficult.
Item 21Deck 12 - Garden Cafe - Great Outdoors
The center island countertop was rough and sharp on the underside, which made cleaning difficult.
Item 24Deck 5 - Staff Mess
The sanitizing solution measured less than 50 mg/L (ppm).
Item 28Deck 12 - Garden Cafe
The previously cleaned and sanitized serving tongs at the toast station were stored in a container with discarded salt and pepper wrappers.
Item 33Deck 12 - Garden Cafe - Long Island
Excessive amount of grease residue was inside the fire shutter housing.
Item 38Deck 12 - Garden Cafe
A soda compressor was stored in the cabinet below the condiment station that has not been used in a few years.
Other areas3 findings
Item 22Deck 3 - Potwash Room
The hood-type potwash machine had been out of service since the morning of the inspection.
Item 29Deck 9 Housekeeping Locker
The handwashing sink had a trash can inside the sink. The sink was also blocked by multiple boxes and trolleys.
Item 30Deck 9 Housekeeping Locker
The handwashing sink was dirty with debris.
Bars2 findings
Item 33Deck 12 - Topsiders Bar
Old grease residue was inside the fire shutter housing.
Item 33Deck 6 - Champagne Bar
The laminate back bulkhead was chipped in many areas. The red, padded bulkhead was not hard and durable. Wood with glue residue was below the bulkhead-mounted television.
Food preparation rooms2 findings
Item 19Deck 4 - Fish Preparation
Liquid dripped between two deckhead panels onto covered food items on a trolley below.
Item 33Deck 4 - Fish Preparation
Liquid dripped between two deckhead panels in front of the evaporator. Liquid was seen dripping onto covered food items on a trolley below.
Medical center1 finding
Item 0124-Hour Disease Reporting
On 25 June 2025 (Voyage #21250620) a 24-hour disease report was submitted with the incorrect number of passengers. The report stated total number of passengers was 216. However, on the acute gastroenteritis log the total number of passengers reflected 2617. Medical confirmed the error and total number of passengers was 2617.
Pantries1 finding
Item 229
The undercounter dishwash machine was out of order since 21 August 2025.
Food storage (provisions)1 finding
Item 19Deck 4 - Ice Cream Freezer
A cardboard container of ice cream had a torn lid, exposing the ice cream inside.
To see this report on the CDC site: open the CDC inspection search, choose Norwegian Jewel 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.)
