Oasis of the Seas CDC inspection score

The internal temperature of hummus stored in a 3.75 pound plastic container inside reach in refrigeration unit # 6.172 14 measured 51°F with a calibrated, tip sensitive thermometer. The ambient temperature inside the unit measured < 41°F. Crew initiated corrective action.

One tray of raw ground-beef meatballs was stored above one tray of raw NY strip steaks and one tray of raw fish fillets in the reach-in refrigeration unit. Crew initiated corrective action.

Four metal trays of raw fish fillets were stored directly over four trays of raw fresh eggs used in the preparation of cooked-to-order fried eggs inside the reach-in refrigeration unit. Crew initiated corrective action.

The portside dough-sheeter belt was frayed and in disrepair, creating difficult-to-clean surfaces. Crew initiated corrective action.

The plastic bumpers on two food-transportation trolleys were worn and chipped, creating difficult-to-clean surfaces. Crew initiated corrective action.

The right compartment handle for the undercounter warming unit was broken. Crew initiated corrective action.

Excess steam escaped from the bottom right side of the right combination oven and condensed on adjacent nonfood contact surfaces. Liquid steadily dripped and pooled on the deck underneath.

The curtains at the dirty end of the conveyor type warewashing machine were short, curling, and in disrepair. Excess steam exited from the dirty end of the machine, condensed on the deckhead above, and dripped onto the deck. The ventilation system was operational.

The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (PPM). Crew initiated corrective action.

Greater than a day’s accumulation of old coffee residue collected on the dispenser of the previously cleaned and sanitized coffee machine. Crew initiated corrective action.

The top internal food splash surfaces of the two counter-mounted ovens were soiled with greater than a day's accumulation of black residue. Crew initiated corrective action.

Greater than a day's accumulation of black debris accumulated in the food-splash zone of the right counter-mounted juice dispenser. Crew initiated corrective action.

The two rubber mats underneath the metal containers of pressurized carbon dioxide were soiled with greater than a day's accumulation of brown liquid. Crew initiated corrective action.

Light intensity in the back right corner measured less than 110 lux.

The posted time control plan identified the 'counter ice well' was a time control unit, but this unit was not labeled. Crew identified the ice inside was not used for consumption, and the cover of this unit was closed when TCS foods were stored inside. Crew initiated corrective action.

The counter-mounted orange juice machine’s refuge bin was cracked at the top corner.

The hood-type dishwashing machine was identified as 'out of service.' Repairs were underway during the inspection.

The light intensity in the back corner of the walk-in freezer measured less than 110 lux.

The light intensity to the right of the evaporative condenser unit measured less than 110 lux.

The buffet placard for “avocado toast” did not disclose that it contained cold-smoked salmon, and it did not reference the nearby consumer advisory noting the salmon was served undercooked. Crew initiated corrective action.

The corners of the decorative panels on the exterior sides of the buffet stations were cracked and peeling, creating difficult-to-clean surfaces.

Access to the handwashing sink was blocked by a mobile trolley containing a sanitizing solution bucket. Crew initiated corrective action.

The light intensity at the countertop clean plate storage station measured less than 220 lux. Crew initiated corrective action.

One damp and unattended mop was stored directly on the deck inside the waiter station. Crew initiated corrective action.

Multiple record-keeping documents incorrectly identified the required turnover rate for this facility as 1 hour. The required turnover rate for this interactive children’s pool is 0.5 hours. Actual turnover rates were calculated below 0.5 hours.

No physical signage was posted identifying baby swim diapers were available or instructing passengers to ask the pool attendant for them.

Water dripped from a deckhead panel seam onto the tops of plastic food-storage containers. Crew initiated corrective action.

Recent testing did not include samples from the salon or pedicure devices. Although samples were collected in the spa, none were taken from these units.

The backwash drain line was identified with blue/gray/blue water striping. This line was not directed to the potable water system.

Potable water lines upstream of the reduced pressure zone (RPZ) assemblies for filling the portside and starboard swimming pools were not striped as potable water.

A shutoff valve was installed downstream of a non-continuous pressure vacuum breaker on a water hose used for cleaning cartridge filters. At the time of inspection, the hose end was submerged in a cleaning tank containing chemicals.

The air gap underneath the relief vent of one of the RPZs on the potable water line for compensation filling was less than twice the diameter of the pipe.

On 3 October 2025, a non-food worker experienced AGE symptoms at 0725 but did not report to the medical center until 1319. This individual worked from 1004 to 1258 that same day.

On 3 October 2025, a food worker experienced symptoms of AGE at 1635. This individual worked from 1627 to 1641 on the same day; however, no food assessment was completed.

The paper menu for the 'tagliatelle carbonara' made from creamy egg yolk linked the menu item to the consumer advisory, identifying this food was served raw or undercooked. Crew confirmed that pasteurized liquid eggs were used instead of raw, shell eggs. Crew initiated corrective action.

Flies were observed in the following food-service areas: Deck 2 - Vegetable Preparation Room: One fly was near the combination ovens. Deck 3 - Main Galley Pastry Area: One fly was in the dry storage area. Deck 3 - Main Galley Starboard Beverage Station: One fly was near the right counter-mounted juice dispenser. Deck 3 - Main Dining Room Starboard Waiter Station, Aft: One fly was at the waiter station. Deck 4 - Main Galley Pantry: One fly flew around the last reach in refrigerator.

The compartment beneath the coffee station’s reach-in refrigeration unit was soiled with greater than a day’s accumulation of old coffee beans and debris.

Alcohol bottles were stored on the back bar shelves which were soiled with more than a day's accumulation of dust. The area was in operation.

The lids to the three soup kettles were in poor repair, most notably where the lid arm connected to the top of the lids. Several of the lids did not fully close allowing excessive steam to escape.

The upright mixer had chipped paint on the underside food splash area.

The food transportation cart was scored and chipped making the cart difficult to keep clean.

The door hinges for two combination ovens were in disrepair causing condensate to escape through the lower door area.

The ambient temperature measuring device in the undercounter refrigerator was in disrepair and not working properly.

The potwashing machine's internal digital manifold water temperature measured 190°F. However, the actual measured manifold water temperature registered 198°F.

The flight-type warewashing machine's internal digital manifold water temperature measured 188°F. However, the actual measured manifold water temperature registered 198°F.

The wash curtains had an excessive amount of food debris.

Plates with excessive food soil were being loaded into the flight-type dishwash machine.

The flight-type warewashing machine's internal digital manifold water temperature measured 188°F. However, the actual measured manifold water temperature registered 198°F.

The flight-type warewashing machine's internal digital manifold water temperature measured 188°F. However, the actual measured manifold water temperature registered 198°F.

Water pooled on the preparation counter from the combination oven’s leaking backflow prevention device.

Water pooled on the preparation counter from a pipe leak inside the electrical cabinet back bulkhead technical space.

Eight stacks of previously cleaned and sanitized plates were stored on a nearby table without the top plate covered or inverted.

Previously cleaned and sanitized metal food container covers were stored on a preparation counter next to the combination oven's backflow prevention device which continuously dripped onto the counter and splashed onto the food container covers.

A pail of chemical disinfectant was stored on the crew waste self-sorting table inside this galley area. This was relocated.

A red, open waste-handling container with paper and plastic waste with food residue was not covered. The area was not in continuous use.

A water pipe was in disrepair and leaked from the electrical cabinet back bulkhead technical space and pooled on the preparation counter.

The light intensity measured less than 110 lux to the right of the blast chiller.

Excessive condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the dishwash machine.

One small fly was in the red, open waste-handling container which contained paper and plastic waste.

The consumer advisory for raw or undercooked foods at the buffet for consumer self-service did not specifically state how the animal-derived food was served or cooked.

Ten glasses filled with water out for passenger service were stored under a perforated deckhead that was soiled.

The panini press at a crew self-service station did not have sneeze guard protection.

Tong handles were touching cut tomatoes, bread, and mixed salad at the self-service buffet stations.

A previously cleaned and sanitized fork in a silverware basket was soiled with white residue.

The top plate's nonfood-contact surface and the plate storage shelf were soiled with brown sugar debris.

Plates were stored at a buffet island on a shelf lower than the buffet line containing a container of brown sugar. Passengers needed to reach over the plates to access the brown sugar. The top plate's nonfood-contact surface and the plate storage shelf were soiled with brown sugar debris.

One of the seven passenger handwashing stations was out of order. This was corrected before the inspector left the area.

Water continuously leaked from a water line in the technical compartment below the left counter juice machine.

Two house flies were near the pastry trolley at the far end of the area.

The coffee ground bin under the left coffee machine was leaking liquid coffee residue onto the counter below.

The back bar shelves were soiled with more than a day's accumulation of dust. The area was in operation and alcohol bottles were stored on the shelves.

The counter below the left coffee machine was soiled as a result of the leaked coffee residue.

A fly was inside the food display refrigerator.

The date of the last symptom for a reportable AGE case was different between the AGE surveillance log and the electronic medical system. The AGE log stated a passenger with reportable AGE symptoms had a recorded date of 25 May 2025 for the last symptom experienced. However, the electronic medical system used to record patient information had a recorded date of 27 May 2025. Medical staff confirmed they did not manually change the date to reflect the correct last symptom for the passenger in the AGE surveillance log.

On 5 May 2025, the underlying illness column was left blank for an AGE reportable passenger.

The red asterisk had faded from the menu posted outside the venue indicating the animal-derived foods that were served raw or undercooked.

Multiple waiter station countertops had chips and seams around the base of the clean side to soiled side dividers making these areas difficult to keep clean.

Multiple waiter station undercounter cabinets had chipped paint making them difficult to keep clean.

A utensil holder was scored and in disrepair making it difficult to keep clean.

The previously cleaned and sanitized utensil rack was soiled on the inside food contact surface with more than a day's worth of accumulated food residue. No utensils were impacted.

Water pooled on the bottom of the technical compartment from the juice machine’s leaking water line.