Oceania Vista CDC inspection score

The milk compartment door for the coffee machine did not have a time control label as per the Time Control Plan.

During food preparation, there was an exposed and difficult to clean panel gasket on the ventilation hood above the hot cooking line. The exposed gasket had a sticky adhesive like residue. Food was actively being prepared at the time of inspection.

The undercounter blast chiller has been out of order for the past two weeks. Crew were awaiting delivery of the repair parts.

The chlorine test strip located on the serving line expired on 9/1/2025.

Food debris was wedged between the open clean storage shelf and a dishwashing rack. Clean food equipment was not directly impacted by the food debris.

Food debris was wedged between the open clean storage shelf and a dishwashing rack. Clean food equipment was not directly impacted by the food debris.

The handwashing station at the waiter station beverage service line did not have running water. The crew were able to determine that the water valve in the technical compartment had been turned off. Crew were unclear as to why the valve had been turned off. The venue was not in operation at time of inspection.

A large accumulation of water pooled on the deck opposite the passenger entrance cooking stations adjacent to the windows. There was approximately 1 inch depth of water pooled on the deck. Additionally, water pooled on the deck underneath the utility sink. Crew were unaware where the water source originated from. The venue was not in operation at time of inspection.

During food preparation, there was an exposed difficult to clean panel gasket on the ventilation hood above the hot cooking line. The exposed gasket had a sticky adhesive like residue. Food was actively being prepared at the time of inspection.

Duct tape held a recessed deckhead light fixture in place over the food preparation line. Food was not impacted.

The handwashing station at the waiter station beverage service line did not have running water. The crew were able to determine that the water valve in the technical compartment had been turned off. Crew were unclear as to why the valve had been turned off.

A food employee washed their hands in a bar utility sink and without soap. The venue was not in operation at time of inspection.

The power cord for the counter-mounted coffee machine was resting on the countertop.

The water temperature at the pantry handwashing station measured 124°F. The water temperature was not adjustable by the user.

A crew member cleaned the bar with no lighting. The lighting throughout the bar was less than 220 lux. The venue was not in operation at time of inspection.

Sealant on one counter-mounted coffee machine leg was worn and exposed an opening greater than 0.8 mm.

One small fly was observed by the clean storage area.

One roll of raw pancetta wrapped in plastic was stored over wrapped butter inside the starboard undercounter refrigeration unit. The plastic wrapping on the pancetta identified to 'cook prior to eating.' Crew initiated corrective action.

Three, in-use metal spoons were stored inside a metal container of water that measured 109°F. Crew initiated corrective action.

The corners of two ceramic plates stored inside the undercounter cabinet were chipped, creating difficult-to-clean surfaces. Crew initiated corrective action.

Liquid steadily dripped from the bottom of the technical compartment on the left of the starboard tilting pan and accumulated on the deck below. The source of the leak could not be determined. Crew initiated corrective action.

The bulkhead-mounted chlorine generation system was not working. The digital display on the front of the unit identified an error message, and the unit was unable to produce a sanitizing solution with a measurable chlorine residual. Crew initiated corrective action.

Liquid steadily dripped from the bottom of the auxiliary rinse compartment of the conveyor-type warewashing machine and accumulated on the deck below.

The bulkhead-mounted chlorine generation system was unable to produce a sanitizing solution with a measurable chlorine residual when tested with a strip. The digital display on the front of the unit identified an error message. Crew initiated corrective action.

Significant white and beige food residue accumulated on the food-contact surface of a metal bowl stored on the clean rack. Crew initiated corrective action.

Liquid accumulated on the deck underneath a steady leak from the bottom of the auxiliary rinse compartment of the conveyor-type warewashing machine.

Liquid accumulated on the deck below a steady leak from the bottom of the starboard tilting pan's technical compartment. Crew initiated corrective action.

Two soiled mops were stored inside the mop bucket's soiled water while not in use. Crew initiated corrective action.

A container of milk was stored inside the time-control milk dispenser for the coffee machine beyond the identified 4-hour discard time. This container of milk was identified with a 930 discard time but was identified inside the unit at 1100. Crew initiated corrective action.

A container of sliced cheddar cheese was stored inside the undercounter time control unit, located across from the grill, without a four-hour discard label. The identified lunch service period was longer than four hours. Crew initiated corrective action.

The posted time control plan identified the pizza preparation Bain-Maire cold-holding unit as a unit on time control; however, time/temperature control for safety (TCS) food items stored inside were not identified with a 4-hour discard label. The time control plan identified the venue is open for greater than 4 hours. Metal containers of shredded mozzarella cheese and sliced prosciutto were not physically labeled with a discard time. Crew initiated corrective action.

The posted time control plan identified the portable milk dispensers at the starboard and portside coffee stations as time control units; however, these units were not physically labeled as units on 'time control.' Crew initiated corrective action.

The posted time control plan did not identify the counter-mounted oven as a unit on time control, but this unit was operated as a time control unit during the extended lunch service. A metal container of cooked hot dogs and a metal container of cooked pork ribs were stored inside the counter-mounted oven with 4-hour discard stickers placed on the exterior of the unit to identify the food items inside were on 'time control.' Crew initiated corrective action.

One fruit fly was on the bulkhead above the waste disposal station. Crew initiated corrective action.

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

A green slimy residue accumulated on the top surface of the water filter, located underneath the chlorine generation system. Crew initiated corrective action.

The recently installed deck from the shipyard was in disrepair in multiple locations, including: Deck 4 - Crew Galley: The deck across from the flat-top grill was peeling and cracking. Deck 5 - Room Service: The deck underneath the forward undercounter cabinet unit was peeling. Deck 5 - Corridor Between Room Service and Pastry Preparation: The portside deck along the bulkhead juncture was peeling. Deck 5 - Ginger Galley Portside: The deck in front of the deep-fat fryer was peeling and cracking. Crew identified a work order is in place and materials to repair the deck will be delivered on 18 May.

Review of medical logs disclosed multiple instances of individuals vomiting in public areas without proper follow-up documentation from medical crew. Medical could not provide notes about incidents of vomiting in public areas. It was unclear if these passengers met the acute gastroenteritis (AGE) reportable definition and required isolation due to the lack of follow up. These passengers were identified by name and cabin, with reported PVI incidents: 1 passenger on 23 April 2025, 1 passenger on 5 April 2025, 1 passenger on 8 April 2025, and 2 passengers on 8 March 2025.