Latest score, full inspection history and the violations CDC inspectors found on Oceania Insignia.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Oceania CruisesInspected May 4, 2026
97out of 100
Latest CDC sanitation score
Passed
Oceania Insignia scored 97 out of 100 in its latest CDC Vessel Sanitation Program inspection, on May 4, 2026. It passed: ships pass with 86 or more.
−3 vs previous inspection (100, Dec 7, 2025)
97.4average of the last 5 inspections
80lowest score (December 2018)
16inspections since 2014
1failed inspection
Inspection history of Oceania Insignia
Every CDC inspection score on record for Oceania Insignia: 16 inspections from October 31, 2014 to May 4, 2026, 2 perfect scores of 100 and 1 failed inspection.
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).
May 4, 2026
97Passed
26 findings · 3 points deducted
Points deducted (100 − 3 = 97):
−3 ptsItem 39: IPM program effective; Approved pesticide application
All 26 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, general2 findings
Item 33Condition of Decks, Deckheads, and Bulkheads
Deck 2 – Provisions – Dry Storage Room: The epoxy deck behind the portside racks was buckling and cracking, with dust and debris accumulating inside difficult-to-clean surfaces. Deck 4 – Main Galley – Hot Preparation Area: The epoxy deck around the deck-mounted mixer was pitted, with dust and debris accumulating inside difficult-to-clean surfaces. Deck 4 – Main Galley – Hot Preparation Area: The epoxy deck around the deck drain for the starboard soup kettles was pitted, with liquid accumulating inside difficult-to-clean surfaces. Deck 4 – Main Galley – Hot Preparation Area: The epoxy deck in front of the flat-top grill was peeling and cracking, with dust accumulating inside difficult-to-clean surfaces. Deck 4 – Main Galley – Potwash Soiled Drop-off Area: The deck at the soiled entrance to the potwashing area was raised and recessed in the pattern of a shoe print, likely resulting from foot traffic before the deck surface had set. Dirt accumulated inside difficult-to-clean surfaces. Deck 9 – Terrace Café – Portside Forward Entrance: More than a day's accumulation of dust accumulated on the deckhead above the right side of the sliding door. Crew initiated corrective action and patched the pits inside the main galley.
Item 39Integrated Pest Management
Pests were present in the following food service areas: Deck 2 – Provisions – Dry Storage Room: One insect crawled on the bulkhead behind stored containers of coffee beans. Deck 3 – Provisions – Vegetable Preparation: Two fruit flies flew under the utility sink. Deck 3 – Crew Galley: Two fruit flies were on the bulkhead near the buffet handwashing station. Deck 4 – Main Galley – Cold Preparation Pantry: One housefly flew around the preparation counter with the deli slicer. Deck 4 – Main Galley – Cold Preparation Pantry: Two fruit flies flew around the counter storage shelf along the forward bulkhead. Deck 4 – Main Galley – Liquor Storage Locker: One fruit fly flew around the locker door. Deck 4 – Main Galley – Seafood Preparation Area: One small fly was on the bulkhead near the drain for the 3-compartment utility sink. Deck 5 – Room Service: One fruit fly was on the plastic divider on the right side of the clean storage rack. Deck 5 – Baristas – Crew Service Area: One fruit fly was on the bulkhead above the handwashing station. Deck 9 – Terrace Café Pantry: One fruit fly flew around the utility sink near the time control counter. Deck 9 – Terrace Café Galley: One fruit fly flew around stored trash cans.
Galleys (kitchens)8 findings
Item 16Deck 9 - Terrace Café
One partially carved cooked turkey carcass was stored inside the reach-in time control unit without a 4-hour discard label. The sliced turkey carcass was commingled inside the time control unit with labeled metal containers of rice intended for buffet line refill. The service period on the posted time control plan exceeded 4 hours. Crew initiated corrective action.
Item 16Deck 9 - Terrace Café Pizzeria
Slices of time/temperature control for safety (TCS) cheese pizza were stored on the labeled time control heat lamp unit without a 4-hour discard label. The posted time control plan identified the service period is from 1000 to 1600. Crew initiated corrective action.
Item 16Deck 4 - Cold Preparation Pantry
One metal container of cooked and cooled bacon strips was stored inside the undercounter reach-in refrigeration unit without a 7-day discard label. Multiple portions of the bacon remained fatty and were not cooked to a crisp. Crew were unable to provide documentation demonstrating the food was not a time/temperature control for safety (TCS) food item. This bacon was not in the cooling process. Crew initiated corrective action.
Item 17Deck 4 - Cold Preparation Pantry
One metal container of cooked and cooled bacon strips was stored inside the undercounter reach-in refrigeration unit without a record of cooling. Numerous areas of the bacon were fatty and not fully cooked to a crisp. Crew could not confirm if this food item was time/temperature control for safety (TCS). Crew initiated corrective action.
Item 18Deck 9 - Terrace Café
One partially carved cooked turkey carcass was stored inside the reach-in time control unit uncovered and without protection. The sliced turkey carcass was commingled inside the time control unit with labeled metal containers of rice intended for buffet line refill. Crew initiated corrective action.
Item 19Deck 4 - Cold Preparation Pantry
One plastic container of polenta, removed from its original packaging and stored on a dry storage shelf, was not identified with its common name. Crew initiated corrective action.
Item 22Deck 4 - Hot Preparation Area
The in-use sanitizing solution inside the bucket next to the deck-mounted mixer was cloudy. Crew initiated corrective action.
Item 29Deck 10 - Polo Grill
Using a calibrated thermometer, the temperature of the water delivered through the faucet of the soiled warewashing area handwashing sink measured 122°F. The user was unable to adjust the water temperature. Crew initiated corrective action.
Buffets4 findings
Item 16Deck 9 - Terrace Café
The consumer advisory statement provided at the roast station did not specify the type of animal-derived food (e.g., beef, eggs, fish, lamb, milk) that could be ordered raw or undercooked. Crew initiated corrective action.
Item 19Deck 9 - Terrace Café
Strawberry ice cream in two metal containers was offered for service on the buffet line with pieces of butter paper containing handwritten notes frozen to the surface of the ice cream. Crew initiated corrective action.
Item 27Deck 3 - Hot Buffet Line
Steam escaped from the bain-maire between metal hotel pans containing food on the buffet line and condensed on the overshelf above. No condensate dripped onto the food items stored below. Ventilation was not installed to control the steam, and the metal pans were not positioned in a manner that effectively controlled steam release. Crew initiated corrective action.
Item 37Deck 3 - Hot Buffet Line
Steam escaped from the bain-maire between metal hotel pans containing food on the buffet line and condensed on the overshelf above. No condensate dripped onto the food items stored below. Ventilation was not installed to control the steam, and the metal pans were not positioned in a manner that effectively controlled steam release. Crew initiated corrective action.
Pantries3 findings
Item 227 - Outbreak Prevention and Response Plan (OPRP) Pantry
The undercounter glass washing machine was identified as out of order for the previous three weeks. Crew were awaiting spare parts.
Item 247 - Outbreak Prevention and Response Plan Pantry
The chlorine residual in two containers of on-site generated hypochlorous acid solution measured greater than 300 mg/L (PPM). Crew identified these sanitizing solutions were used for food utensils. Crew initiated corrective action. Additionally, the pH values of three large containers of on-site generated hypochlorous acid solution exceeded the maximum pH of 7.0 specified in the outbreak prevention and response plan (OPRP).
Item 417 - Outbreak Prevention and Response Plan Pantry
Three large containers of on-site generated hypochlorous acid solution had pH values above the maximum pH of 7.0 specified in the outbreak prevention and response plan (OPRP). The chlorine residual in two of the containers measured greater than 300 mg/L (PPM). Crew identified these generated sanitizing solutions were used for food utensils.
Room service3 findings
Item 21Deck 5
The insulation surrounding the drain line for the crushed ice machine was wrapped and fraying, creating numerous difficult to clean surfaces. Crew initiated corrective action.
Item 27Deck 5
The nonfood-contact shelf underneath the cooking compartment of the recently cleaned and sanitized counter-mounted toaster was soiled with crumbs and food debris. Crew initiated corrective action.
Item 27Deck 5
The insulation surrounding the drain line for the crushed ice machine was wrapped and fraying, with more than a day's worth of dust and debris accumulated inside difficult-to-clean crevices. Crew initiated corrective action.
Dining rooms2 findings
Item 21Deck 10 - Polo Grill
The edges of the wooden doors at the middle and aft waiter stations were chipped and cracked, creating difficult-to-clean surfaces.
Item 28Deck 10 - Polo Grill Middle Waiter Station
The electronic device used for taking orders was resting on the food-contact surface of a recently cleaned and sanitized top plate in a stack of plates that were not inverted or covered. Crew initiated corrective action.
Medical center1 finding
Item 11Acute Gastroenteritis (AGE) Isolation
A nonfood-handling crew member developed AGE symptoms on 21 March 2026 at 1900 and did not report to the medical center to begin isolation until 22 March 2026 at 0855. Records identified the crew member worked while symptomatic. The crew member received disciplinary action.
Drinking water1 finding
Item 08Potable Water Tank Inspection and Maintenance
Potable water tank #2113 inspection and maintenance log did not have information regarding the temperature and drying time for the paint applied on 09 April 2026. The temperature field was left blank on the records, and crew were unable to confirm the appropriate drying parameters were met. The tank was disinfected and reopened on 11 April 2026.
Food storage (provisions)1 finding
Item 36Deck 2 - Wine and Beer Storage # 2D058
The light intensity along the right and left sides of the evaporative condenser unit at the rear of the walk-in measured less than 110 lux. Boxes of wine bottles were stored in these areas.
Pools, hot tubs and water play areas1 finding
Item 10Antientrapment Drain Covers
Crew did not have manufacturer documentation or a spare stamped drain cover identifying the life expectancy of the antientrapment covers installed for all whirlpools.
December 7, 2025
100Passed
24 findings · 0 points deducted
No points deducted.
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.
Galleys (kitchens)10 findings
Item 21Deck 10 Toscana
Two undercounter refrigerators were out of order.
Item 22Deck 9 Terrace Cafe Dishwash
The rack-type glasswash machine was out of order.
Item 22Deck 4 Center
The sanitize bucket solution was cloudy and had food debris inside. This was removed immediately.
Item 24Deck 3 Three Compartment Sink
The sanitize compartment water level was too low to fully submerge equipment. Crew immediately filled up the sink to an appropriate level. The area was in operation.
Item 29Deck 10 Toscana
The automatic crew handwashing station temperature was over 120°F. The temperature could not be adjusted by the user.
Item 29Deck 4
The crew automatic handwashing station temperature was above 120°F. The temperature could not be adjusted by the user.
Item 30Deck 10 Toscana
The crew toilet room for this area was out of service. The nearest working toilet room was located one deck below.
Item 33Deck 4 Hot Line
The deck was pitted near the frying station.
Item 38Deck 9 Terrace Cafe Dishwash
The ice/water dispenser was out of service and has not been used for a long period of time. Crew stated it is no longer needed.
Item 39Deck 9 Terrace Cafe Dishwash
One small fly was near the food utensil and equipment clean storage racks.
Drinking water3 findings
Item 08to Technical Water Backflow Prevention Device
The testable backflow prevention device had no vent. Staff stated a vented backflow prevention device was onboard to be replaced.
Item 08Starboard Bunker Station
The caps of the potable water hose were not coupled or otherwise protected. This was corrected.
Item 08Thalasso Spa Pool Filling Line
The air gap below the backflow prevention device was not sufficient. This was corrected before the end of the inspection.
Food storage (provisions)3 findings
Item 15Dry Store
Six cans of pineapple juice were dented around the opening. These items were discarded immediately.
Item 19Wine Storage Room
Nine boxes of wine were stored on the deck.
Item 39Dry Store
A live month was seen inside this area.
Buffets2 findings
Item 19Deck 9 Terrace Cafe Outdoor Waiter Station
The ice scoop inside the ice bin was submerged inside the ice. This was removed immediately.
Item 20Deck 9 Terrace Cafe Omelet Station
Two undercounter refrigerators were out of order.
Medical center2 findings
Item 0124-hr Reporting
The 24-hour report submitted on November 10 stated the next US arrival port was on October 28. It was determined this was a typo.
Item 11Acute Gastroenteritis (AGE) Log
Two crew members worked after onset of AGE symptoms: On 23 October, a nonfood employee had an onset of symptoms at 1100 and reported to medical at 1700. The crew member worked from 0809-1208, 1312-1420, and 1435-1501. The crew member also visited staff mess at 1210. On 25 October, a food employee had an onset of symptoms at 0640 and reported to medical at 1805. The crew member worked from 0721-1043, 1150-1431, and 1727-1751. The crew member also visited crew mess at 1120.
Pools, hot tubs and water play areas2 findings
Item 10Deck 9- Pool Depth Markers
The wording on the aft depth markers was faded and difficult to read. The signs were replaced before the end of the inspection.
Item 10Deck 9- Pool Safety Signs
The pools safety signs were not located in a prominent location near the entrances to the facility. New signs were installed.
Bars1 finding
Item 39Deck 5 Barista
A fly was seen on a plate of croissants. The plate was immediately discarded.
Pantries1 finding
Item 207- Aft Housekeeping Pantry
A slotted fastener was on the ice thickness sensor of the ice machine. The fastener was replaced with a nonslotted fastener.
July 21, 2025
94Passed
23 findings · 6 points deducted
Points deducted (100 − 6 = 94):
−2 ptsItem 10: RWF maintenance, safety equipment
−2 ptsItem 23: Dishes / utensils equipment pre-flushed, scraped, soaked; Wash and rinse temperature
−2 ptsItem 44: Person in charge; Knowledge
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.
Pools, hot tubs and water play areas4 findings
Item 10Shock Halogenation Records
The shock halogenation records documented the port and starboard whirlpools were halogenated for only five minutes (2215 - 2220) on 9 June 2025 and (2210 - 2215) 10 June 2025 . Staff stated this was a recording error.
The manual comparison test was greater than 0.2 mg/L (ppm) from the analyzer reading for free halogen. The actual analyzer reading was 3.77 ppm when the technician manually measured 3.12 ppm. The actual analyzer reading was 3.83 ppm when the inspector measured 3.36 ppm. Staff immediately calibrated the analyzer.
Item 10Manual Sampling
Staff stated that they do not take manual samples from the recreational water facility tub to compare with the analyzer samples in the mechanical room and only take samples from the return line in the mechanical room. When staff was encouraged by the inspector to collect water samples from the actual facility tub, they collected water from the surface of the whirlpool. Additionally, when they used their sampling stick at the pool, the water was collected from the surface. The inspector showed the technician how to properly tilt the container to ensure water was collected from the proper depth.
Item 44Recreational Water Facilities
Staff stated that they do not take manual samples from the recreational water facility tub to compare with the analyzer samples in the mechanical room and only take samples from the return line in the mechanical room. When staff was encouraged by the inspector to collect water samples from the actual facility tub, they collected water from the surface of the whirlpool. Additionally, when they used their sampling stick at the pool, the water was collected from the surface. The inspector showed the technician how to properly tilt the container to ensure water was collected from the proper depth.
Galleys (kitchens)9 findings
Item 08Deck 4 - Hot Station
The backflow prevention device for the bottom combination oven was in disrepair with blocked atmospheric vents.
Item 08Deck 3 - Warewashing Area
The backflow prevention device for the hot water line of the handwash sink was in disrepair with blocked atmospheric vents.
Item 16Deck 9 - Terrace Cafe - Preparation Area
Two 4-inch metal containers of shredded cheese stored under temperature control in an undercounter refrigeration unit registered temperatures of 45°F and 55°F with the inspectors thermometer with an internal accuracy of ± 0.2°F. The containers of cheese were discarded.
Item 16Deck 9 - Terrace Cafe - Meat Carving Area
One tray of recently cooked and carved pan of meat was resting on the preparation counter without a time control designation. No galley crew member was present in this are at the time of the inspection. The pan of meat was discarded.
Item 21Deck 9 -Terrace Cafe - Hot Station
The door handle for the stacked combination oven was in disrepair and would not open the door without applying significant pressure.
Item 22Deck 9 - Terrace Cafe - Warewashing Area
The glasswashing machine went out of service the day prior to the inspection. A service order was placed.
Item 23Deck 3 - Warewashing Area
The wash tank water temperature of the flight-type warewashing machine measured 140°F, and 143°F. This was the only dishwashing machine in this area and in active service at the time of the inspection.
Item 33Deck 9 - Terrace Cafe
The deckhead above the hot grill was soiled with more than a day's worth of accumulated grease.
Item 33Deck 4 - Hot Station/Warewashing Entrance
The deck was cracked and in disrepair in the hot station and three-compartment sink entrance areas.
Buffets5 findings
Item 08Deck 9 - Terrace Cafe - Coffee Station
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
Item 21Deck 9 - Terrace Cafe - Veranda
Two screws were missing from the hot buffet countertop heating lamp housing making these areas difficult to keep clean.
Item 22Deck 9 - Terrace Cafe - Veranda
The solution inside two sanitizing buckets was soiled with food particles floating on the surface.
Item 22Deck 9 - Terrace Cafe - Coffee Station
The solution inside the sanitizing bucket was soiled with food particles floating on the surface.
Item 28Deck 9 - Terrace Cafe - Veranda
Two previously cleaned and sanitized serving trays were stored between chair cushions next to the bar entrance.
Bars2 findings
Item 08Deck 9 - Terrace Cafe
The backflow prevention device for the counter top coffee maker was in disrepair with blocked atmospheric vents.
Item 27Deck 9 - Terrace Cafe
The under counter active bottle storage shelves were soiled with more than a day's worth of accumulated food debris.
Pantries2 findings
Item 27Deck 7 - Forward Housekeeping Pantry
Condensate accumulated on the sides of the undercounter warewash machine and on the underside of the countertop above.
Item 37Deck 7 - Forward Housekeeping Pantry
Condensate accumulated on the sides of the undercounter warewash machine and on the underside of the countertop above.
Food storage (provisions)1 finding
Item 19Deck 3 - I-95
Multiple cases of canned soda and beer were stored in front of the shell door area that did not have a closed deckhead. Active provisioning was taking place; however, staff stated these food items were provisioned prior to reaching the current port.
To see this report on the CDC site: open the CDC inspection search, choose Oceania Insignia 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 Oceania Insignia since 2023:
