Latest score, full inspection history and the violations CDC inspectors found on Norwegian Viva.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Norwegian Cruise LineInspected April 14, 2026
100out of 100
Latest CDC sanitation score
Passed
Norwegian Viva scored 100 out of 100 in its latest CDC Vessel Sanitation Program inspection, on April 14, 2026. It passed: ships pass with 86 or more.
+4 vs previous inspection (96, Dec 13, 2025)
96.5average of the last 4 inspections
93lowest score (February 2024)
4inspections since 2024
0failed inspections
Inspection history of Norwegian Viva
Every CDC inspection score on record for Norwegian Viva: 4 inspections from February 11, 2024 to April 14, 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 14, 2026
100Passed
16 findings · 0 points deducted
No points deducted.
All 16 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)7 findings
Item 21Deck 17 - Palomar Show Galley
The countertop had several open seams throughout the serving line.
Item 22Deck 6 Potwash
Water continuously dripped from below the soiled side of the flight-type warewash machine and pooled on the deck.
Item 27Deck 6 Room Service
The countertop was soiled with coffee grounds underneath the espresso machine's vertical support legs.
Item 27Deck 17 Food Republic
Condensate collected on the exhaust ventilation hood above the flat top grill. No food was impacted.
Item 35Deck 6 Potwash
Water pooled on the deck below the soiled side of the flight-type warewash machine where it was continuously dripping.
Item 37Deck 17 Food Republic
Condensate collected on the exhaust ventilation hood above the flat top grill. No food was impacted.
Item 39Deck 16 Haven
One large fly was flying throughout the area.
Buffets4 findings
Item 19Deck 17 - Surf Side - Pizzeria
A self-service tong handle was inside of the bread basket. This was corrected immediately.
Item 30Deck 17 Surfside Cafe
The passenger handwashing station near the elevators was out of order since just prior to the inspection.
Item 33Deck 8 The Garden
The green bulkhead tiles were chipped from portable trolleys and food transportation carts, which created difficult to clean surfaces.
Item 36Deck 17 - Surf Side - Beverage Station
The light intensity between the counter-mounted coffee machine and bulkhead measured less than 110 lux.
Bars2 findings
Item 20Deck 17 - Palomar Bar
One slotted fastener was in the soda gun's food-splash zone. This was corrected immediately.
Item 29Deck 7 The Local
Ice cubes were inside the crew handwashing sink.
Dining rooms1 finding
Item 21Deck 7 Hasuki
The working side edges of the countertops, especially adjacent to the teppanyaki grills, were damaged and in disrepair, creating difficult-to-clean surfaces.
Housekeeping1 finding
Item 41Deck 13 Housekeeping Pantry
The pH measured 7.5 during the initial test of the hypochlorous acid disinfectant. Upon retest several minutes later, the pH measured 4.67; however, one of the pH meters continued to provide inaccurate readings and was removed for calibration.
Drinking water1 finding
Item 08Production Halogenation and pH Control Log
The initial 30-minute check for pH and halogen residual was inaccurately recorded as occurring at 1925 on the “Potable Water Production Log” for 24 March 2026. The production start time of 1958 coincided with the chart recorder. The pH and halogen residual levels were within range for this potable water production date.
December 13, 2025
96Passed
23 findings · 4 points deducted
Points deducted (100 − 4 = 96):
−2 ptsItem 10: RWF maintenance, safety equipment
−2 ptsItem 41: Housekeeping
Show all 23 findings
All 23 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.
Housekeeping2 findings
Item 41Deck 12 - HOCl Generator
The HOCl generator's chlorine-based disinfecting solution measured less than 50 mg/L (PPM), with a pH between 8.5 and 8.6. The disinfecting solution was measured several times but did not reach the required values. The solution was measured multiple times and did not reach the required concentration. Additionally, the chlorine-based disinfecting solution inside the two buckets actively used by cabin stewards to clean and disinfect cabins measured less than 50 mg/L (PPM).
Item 44Heated Jetted Tub Variance
The ship has an active variance for 10 heated jetted tubs; however, the monitoring protocols specified in the variance were not followed. The variance states that the system does not have alarms and must be monitored every four hours. Records reviewed identified the halogen residual and pH levels were checked only three times per day and that monitoring was not mandatory when access to cabins was declined by passengers or when a “Do Not Disturb (DND)” sign was posted on the door. Review of records identified numerous periods where greater than four hours elapsed between halogen and pH level monitoring intervals.
Pools, hot tubs and water play areas1 finding
Item 10Heated Jetted Tubs Halogenation and pH
Numerous instances occurred where ship crew did not monitor halogen residual and pH levels of the heated jetted tubs every four hours as required by the approved variance. On 11 December 2025, records documented the following private whirlpool spas as open earlier in the day, with records identifying “refused service” after opening: -Cabin # 15320 (open at 1042; refused service at 1418 and 1816). -Cabin # 15920 (open at 1042; refused service at 1820). -Cabin # 14320 (open at 1025; refused service at 1831). -Cabin # 14920 (open at 1028; refused service at 1835). On 10 December 2025, similar discrepancies were documented: -Cabin # 15320 (open at 1020; refused service at 1056 and 1408). -Cabin # 12324 (open at 0944; refused service at 0950). None of the records reviewed documented a closing time for any of the private whirlpool spas. Additionally, records from 12 December 2025 (three entries), 11 December 2025 (nine entries), and 10 December 2025 (five entries) documented cabins marked “Do Not Disturb (DND)” or “refused service” with no corresponding private whirlpool spa closure documentation.
Galleys (kitchens)8 findings
Item 20Deck 6 - Bakery
The aft surfaces of the cutting board counter placed over the preparation table were worn, damaged, and frayed, creating multiple difficult-to-clean surfaces. Crew initiated corrective action.
Item 21Deck 6 - Hot Preparation Area
Liquid steadily dripped from the left soup kettle’s steam regulator and pooled on the deck below. Crew initiated corrective action.
Item 22Deck 6 - Warewashing Area
The final rinse solution inside the conveyor-type warewashing machine was soiled with white and beige accumulation. Crew initiated corrective action.
Item 22Deck 17 - Surfside Café & Grill Warewashing Station
A final rinse spray nozzle was blocked and was unable to produce a fan-shaped spray pattern. Crew initiated corrective action.
Item 24Deck 6 - Potwash Area
Crew sanitized two large metal hotel pans and one metal bowl in a 181°F final sanitizing rinse solution for approximately 10 seconds. Crew were advised that when using hot water as a final sanitization method, the minimum contact time is at least 30 seconds.
Item 27Deck 6 - Hot Preparation Area
Nonfood-contact surfaces of the tray trolley were soiled with greater than a day's accumulation of brown food residue on the frame. Crew initiated corrective action.
Item 30Deck 18 - Crew Toilet Room
The main crew toilet room door, along with the male and female restroom doors, were not self-closing.
Item 33Deck 6 - Hot Preparation Area
Liquid pooled on the deck below a steady drip from the left soup kettle's steam regulator. Crew initiated corrective action.
Single-use items, including 14 boxes of disposable cups and a box of disposable straws, were stored in an unfinished storage room with soiled bulkheads. Crew initiated corrective action.
Item 30Deck 17 - Palomar
The soap dispenser at the handwashing station was empty.
Item 33Deck 17 - Waves Bar Store Locker FD 17 3 001
Single-use items, including 14 boxes of disposable cups and a box of disposable straws, were stored in an unfinished storage room with soiled bulkheads. Crew initiated corrective action.
The counter-mounted coffee machine's dispensing nozzle food-contact surfaces were soiled with greater than a day's accumulation of food debris. Crew initiated corrective action.
Item 33Deck 17 - Surfside Café & Grill
Greater than a day's accumulation of dust collected on the sprinkler head over the serving line. No food was impacted. Crew initiated corrective action.
Item 33Deck 3 - Employee Service Area
The silicone on the deck-mounted bumper across from the portside line was peeling and recessed, with dust and debris accumulated in difficult-to-clean areas.
Greater than a day's accumulation of food debris collected inside the utility sink scupper drain.
Pantries2 findings
Item 22Deck 16 - Haven
The undercounter glasswashing machine was identified as out of order since 13 December 2025 due to an electrical malfunction.
Item 26Deck 17 - Waves Pool Bar
Significant black debris accumulated on food-contact surfaces of the ice machine's deflector panel. Crew initiated corrective action.
Drinking water1 finding
Item 06Legionella Testing
Previous Legionella testing records dated 23 September 2025 and earlier did not include representative samples of the private heated jetted tubs as required by the VSP 2025 Environmental Public Health Standards. Crew stated samples for all locations were collected on the morning of the inspection.
Food preparation rooms1 finding
Item 18Deck 4 - Meat Walk-In Refrigeration Unit # 20
One plastic container of raw ground beef tartare, prepared on 12 December 2025, was stored directly above one plastic container of raw, cooked-to-order NY strip steaks. Crew initiated corrective action.
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
Show all 39 findings
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.
Galleys (kitchens)20 findings
Item 21Deck 4 - Preparation Area
The chilled water line insulation was unraveling and in disrepair, creating a difficult to clean area.
Item 21Deck 4 - Room Service
The insulation for the chilled water line was in disrepair and unraveling creating a heavy amount of accumulated condensate which dripped and pooled in the technical area of the ice machine.
Item 21Deck 8 - Dishwash
The difficult to clean features of the pulper equipment were exposed to splash. No splash panel was fitted to protect this area from getting soiled.
Item 21Deck 4 - Room Service - Clean Storage Area
The small, previously cleaned and sanitized coffee station countertop waste bins were constructed of a material that made them difficult to keep clean.
Item 21Deck 6 - Hot Galley Area
Two rubber food transportation carts were in disrepair and stored soiled.
Item 22Deck 17 - Palomar - Potwash
The temperature display panel of the in-use potwash machine was not correct unless a crew member pressed one of the buttons. The wash and rinse compartment temperatures were unknown unless someone tapped the display. Corrections started immediately.
Item 22Deck 4 - Warewashing Area
The final sanitizing rinse digital display for the flight-type warewashing machine was out of calibration. Manual manifold water temperatures were taken by staff from the spray nozzles and the inspector measured between 186°F and 191°F. However, during the same time, the machine's internal digital display continually measured manifold water temperatures between 198°F and 200°F.
Item 22Deck 4 - Hot Line
The sanitizing solution in a bucket near the hot line was soiled with a wiping cloth inside.
Item 22Deck 16 - Haven - Dishwash
The final sanitizing rinse temperature gauge displays for both in-use hood-type warewashing machines measured 199-201°F. It was unclear if the gauges were accurate.
Item 24Deck 16 - Haven - Dishwash
The final sanitizing rinse temperature gauge displays for both in-use hood-type warewashing machines measured 199-201°F.
Item 24Deck 4 - Crew Hot Line
The sanitizing solution in a bucket near the hot line was soiled and had a chlorine concentration which measured less than 50 ppm.
Item 25Deck 4 - Hot Line
A wiping cloth was inside a soiled sanitizing solution bucket near the hot line.
Item 27Deck 4 - Preparation Area
Water pooled on the bottom inside the technical space above reach-in freezer #3.
Item 27Deck 4 - Room Service
Water pooled around the electrical wiring in the technical side of the ice machine. Additionally, the insulation for the chilled water line was in disrepair and unraveling creating a heavy amount of accumulated condensate that was dripping in the technical area.
Item 27Deck 4 - Room Service - Clean Storage Area
The small, previously cleaned and sanitized coffee station countertop waste bins were soiled on the inside nonfood contact area. Additionally, these waste bins were constructed of a material that made them difficult to keep clean.
Item 27Deck 6 - Hot Galley Area
Two rubber food transportation carts were in disrepair and stored soiled in a food preparation area.
Item 29Deck 16 - Cleaning Locker
The drain tube for the HOCL generator was inside the handwashing sink. Corrections started immediately.
Item 30Deck 8 - Food Worker Toilet
The food worker toilet next to the Local Galley was out of service.
Item 33Deck 4 - Warewashing Area
An excess amount of water pooled on the deck next to the flight-type warewashing machine. The source of the water could not be determined.
Item 33Deck 8 - Indulge - Dry Store Area
The door and the door frame leading to the outside passenger area were not lined with stainless steel similar to other areas of the galley. These surfaces were scored and scratched.
Pantries6 findings
Item 22Deck 16 - Haven - Dishwash
The temperature gauge display of the in-use undercounter warewashing machine measured constant fluctuations of 145-151°F for washing and 199-201°F for the final sanitizing rinse. It was unclear if the gauges were accurate.
Item 22Deck 17 - Observation Lounge
The wash compartment temperature gauge of the in-use hood-type warewashing machine displayed temperatures between 140-144°F, while the wash compartment utensil surface measured 146-147°F. The data plate required a minimum of 150°F. Corrections started immediately.
Item 22Deck 8 - Local Bar
The final sanitizing rinse temperature gauge display of the in-use hood-type warewashing machine measured 199°F. It was unclear if the gauge was accurate.
Item 23Deck 17 - Observation Lounge
The wash compartment temperature gauge of the in-use hood-type warewashing machine displayed temperatures between 140-144°F, while the wash compartment utensil surface measured 146-147°F. The data plate required a minimum of 150°F. Corrections started immediately.
Item 24Deck 16 - Haven - Dishwash
The final sanitizing rinse temperature gauge display of the in-use undercounter warewashing machine measured 199-201°F.
Item 24Deck 8 - Local Bar
The final sanitizing rinse temperature gauge display of the in-use hood-type warewashing machine measured 199°F.
Buffets5 findings
Item *Deck 17 - Surfside
Crew members at the entrance to the buffet were not encouraging guests to 'wash their hands or sanitize their hands.'
Item 19Deck 8 - Portside Dessert Station
The display case doors were not self-closing, and passengers were serving themselves.
Item 21Deck 17 - Pizza Station
The decorative door panel of refrigerator 6 was scratched and scored, making it difficult to clean.
Item 33Deck 17 - Line 2
Duct tape was used on the support column to hold a profile strip that was being repaired. The duct tape was difficult to clean.
Item 38Deck 17 - Pizza Station
Two raw wood pieces labeled as belonging to the electrician were stored along with the special wood used for the pizza oven. These pieces were removed.
Bars4 findings
Item 12Deck 17 - Waves Pool Bar
The bartender preparing drinks was also handling passenger ID cards for payment with no handwashing between activities.
Item 12Deck 17 - Vibes Bar
The bartender washed their hands for about three seconds without using soap.
Item 21Deck 17 - Waves Pool Bar
The front counter was chipped in several places, making cleaning difficult.
Item 33Deck 17 - Vibes Bar
Water was leaking from the deckhead onto the back bar bottle display and deck. The area was in operation. Bottles were removed from the area. No food was impacted.
Food safety, general1 finding
Item 21Steam Pipes
The aluminum foil insulation of steam pipes were in disrepair and difficult to clean in the technical spaces for bains-marie and three-compartment sinks.
Medical center2 findings
Item 014-Hour Report
For the 19-26 January 2025 voyage, a nonfood employee had an onset of AGE symptoms at 0600 on 26 January. A 4-hour report was submitted, however the addition of this AGE case was counted as a passenger and not as a crew member. This made the 4-hour report incorrect.
For the 19-26 January 2025 voyage, a nonfood employee had an onset of AGE symptoms at 0600 on 26 January. A 4-hour report was submitted, however the addition of this AGE case was counted as a passenger and not as a crew member. This made the AGE log incorrect.
Food storage (provisions)1 finding
Item 19Poultry Refrigerator #33
Four boxes of frozen chicken were heavily coated with ice on the inside and outside of the box. The chicken inside the boxes was vacuumed wrapped for protection, however the ice was resting on the inside food contents and the durability of the protective coating could not be determined.
To see this report on the CDC site: open the CDC inspection search, choose Norwegian Viva 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.)
