Carnival UK · CDC inspection record

Queen Anne CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Queen Anne.

Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC

Carnival UKInspected April 5, 2026

Latest CDC sanitation score

Passed

Queen Anne scored 95 out of 100 in its latest CDC Vessel Sanitation Program inspection, on April 5, 2026. It passed: ships pass with 86 or more.

+1 vs previous inspection (94, Jan 21, 2025)

94.5average of the last 2 inspections

94lowest score (January 2025)

2inspections since 2025

0failed inspections

Inspection history of Queen Anne

Every CDC inspection score on record for Queen Anne: 2 inspections from January 21, 2025 to April 5, 2026, no perfect scores of 100 and no failed inspections.

All scores

Inspection date	Result	Report	Score
April 5, 2026	Passed	findings below	95
January 21, 2025	Passed	findings below	94

What the inspectors found

The full findings of the last 2 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 5, 2026

95Passed

26 findings · 5 points deducted

Points deducted (100 − 5 = 95):

−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean

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.

Buffets6 findings

Item 19Deck A - Staff Mess
The sides of the carving station were not protected by a sneeze shield. The area was not open during the inspection, and staff stated a new carving station with appropriate sneeze shields had been ordered.
Item 19Deck A - Upright Self-service Display Case
Two plates of Bakewell tarts were out for self-service and not adequately protected. The tarts were removed.
Item 30Deck 9 - Artisan's Foodhall Toast Station/Portside
There were no paper towels at the crew handwashing station. The area was in operation. This was corrected.
Item 33Deck 9 - Artisan's Foodhall Toast/Portside and Dessert Stations/Starboard Side
More than one day's worth of dust accumulated in the deckhead's technical space.
Item 33Deck 9 - Artisan's Foodhall Storage Cabinets/Portside
There was no deck coving below the dry food storage and clean equipment storage cabinets.
Item 33Deck 9 - Artisan's Foodhall Pizza Station/Portside
Dust accumulated in the roller shutter compartment above the deck mounted ovens.

Food storage (provisions)4 findings

Item 19Deck A - Provisions - Shell Door Area/Portside
Multiple cases of bottled water provisioned the day prior to the inspection, were stored near the portside shell doors under an area open to the plenum and without a deckhead. Additionally, sealed bags of food waste were stored among the cases of bottled water.
Item 19Deck A - Dry Storage
The top of a cardboard box of packaged flour was wet. The source of the wetness could not be determined, and the packages of flour were not impacted. The flour was re-boxed.
Item 33Deck A - Dry Storage
More than one day's worth of dust and food debris accumulated on the deck under the shelves. Whole raisins and a dried yellow liquid were under the pallets on the left side of the storage room.
Item 39Deck A - Provisions - Shell Door Area/Portside
Multiple small flies were seen around the sealed bags of food waste in the provisioning area.

Food safety, general3 findings

Item 21Tilting Pans and Kettles
Many tilting pans and kettles were missing the black collars used to close the gaps between the tilting pan/kettle arms and their technical compartment. This created a difficult to clean area. Staff showed a purchase order for these parts and were waiting for their delivery.
Item 21Ice Machines
The ice machines used in the food and beverage areas were not constructed to be easily accessible for cleaning and maintenance. Several of the machines require the side panel to be removed for access, but the side panels were welded and could not be removed.
Item 21Buffet - Island Countertops
Soft sealant was applied around the hot press counters across the vessel. The sealant was not durable or easily cleanable. It could not be determined if this sealant was heat resistant.

Drinking water3 findings

Item 08Device/Assembly Log
Four backflow prevention devices were listed as non-testable devices for the spa aroma injection equipment; however, they were reduced pressure assemblies needing manual testing annually. Staff stated this was the backflow prevention device/assembly log received from the shipyard upon handover.
Item 08Deck A - Garbage Room
Three continuous pressure non-testable backflow prevention devices for the biodigesters were installed but not listed in the backflow prevention device/assembly log. Staff stated this was the backflow prevention device/assembly log received from the shipyard upon handover.
Item 08Deck A - Garbage Room
The air gap between the relief vent and water catch tray was insufficient for the portside biodigester. The relief vent was positioned inside the catch tray, which was hard plumbed into the bilge system.

Pantries3 findings

Item 21Housekeeping Pantry Ice Machines
The ice machine drain line extensions throughout all housekeeping pantries were not sloped to drain.
Item 28Housekeeping Pantry Clean Storage Shelf
Previously cleaned and sanitized room service ice buckets were stored in pooled water on the clean storage shelf above the utility sink.
Item 33Housekeeping Decks
Deck tiles were in disrepair under previously removed clean storage utensil racks in all housekeeping deck pantries.

Galleys (kitchens)4 findings

Item 16Deck 9 - Cold Room #40
Pans of grilled zucchini chimichurri, miso cauliflower with tahini, cauliflower, farro, and pistachio salad were not marked with the correct preparation date of the first time control for safety (TCS)/potential hazardous food (PHF) ingredient. The pans were labeled with a preparation date of 5 April; however, a review of the cooling logs showed the grilled zucchini, roasted cauliflower, and farro were prepared on 4 April. The ship was using a 3-day discard system, so the discard date was still within the required 7 days.
Item 21Deck A - Hot Galley
The metal panel on the back of the tilting pan handles was not flush, creating a difficult to clean area.
Item 22Deck 9 - Potwash Machine
The potwash machine was out of order since the end of March. Staff stated they are waiting for replacement parts.
Item 22Deck 2 - Brittania
The rack-type glasswash machine was out of order since the end of March. Staff stated they were waiting for spare parts.

Bars2 findings

Item 28Deck 11 - Cabana Bar
A rolling cart of clean glasses was stored below a canvas deckhead, which was not durable or easily cleanable. Additionally, the canvas was secured to a metal pole with rope, which created large open gaps with no deckhead above.
Item 33Deck 11 - Cabana Bar
A rolling cart of clean glasses was stored below a canvas deckhead, which was not durable or easily cleanable. Additionally, the canvas was secured to a metal pole with rope, which created large gaps with no deckhead above.

Other areas1 finding

Item 33Elevator Shafts - Forward/Aft
Elevator shaft drains were not installed during ship construction creating difficult to clean and stagnate water areas. This observation was noted on the construction inspection report.

January 21, 2025

94Passed

39 findings · 6 points deducted

Points deducted (100 − 6 = 94):

−3 ptsItem 26: Food-contact surfaces equipment / utensils clean; Safe
−2 ptsItem 44: Person in charge; Knowledge
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained

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)19 findings

Item 17Deck 9 - Hot Preparation Line
The time control plan provided for the portside and starboard service lines identified all mobile hot holding 'scan boxes labeled as portside and starboard side' are units on time control. Two mobile hot holding boxes stored in the starboard show galley were physically labeled as 'time control' units, but did not have a 'time control' or a 'port/starboard' side designation on the physical unit. Crew initiated corrective action.
Item 20Deck 10 - Aji Wa Portside
Brown food residue accumulated inside recessed areas of the three slotted fasteners installed in the food splash zone of the Japanese griddle.
Item 20Deck 2 - Forward Production Area
Liquid steadily dripped from the bottom of the technical compartment for the soup kettle. Liquid accumulated on the deck underneath the drip.
Item 22Deck A - Scullery
The left final rinse nozzle was unable to deliver a fan-like spray pattern. Crew initiated corrective action.
Item 22Deck 2 - Starboard Potwash Station
The rinse solution inside the three-compartment sink setup was cloudy, with numerous pieces of white food debris floating throughout. It was not possible to see the bottom of the compartment. Crew initiated corrective action.
Item 24Deck 9 - Hot Preparation Area
The chlorine sanitizing solution, stored inside the bucket underneath the grooved grill, measured less than 50 mg/L (PPM). Crew initiated corrective action.
Item 24Deck 3 - Hot Preparation Area
The chlorine sanitizing solution inside the red bucket measured less than 25 mg/L (PPM). Crew initiated corrective action.
Item 26Deck 2 - Portside Pastry Area
Food-contact surfaces of the recently cleaned and sanitized deck-mounted mixer were soiled with greater than a day's accumulation of food residue. Yellow, orange, and white food residue accumulated on the mixing arm. Additionally, white food residue accumulated on the plastic splash shield in the food-splash zone of the mixer. Crew initiated corrective action.
Item 26Deck 10 - Aji Wa Portside
Brown food residue accumulated inside recessed areas of the three slotted fasteners installed in the food-splash zone of the Japanese griddle.
Item 26Deck 2 - Hot Service Line
Six dinner plates were stored stacked inside the undercounter storage cabinet with a greasy yellow residue accumulated on the food contact surfaces. Additionally, two dinner plates were stored stacked with dust, liquid, and debris accumulated on the food contact surfaces. Crew initiated corrective action.
Item 26Deck 2 - Deli Portside
A piece of purple food debris accumulated on the recently cleaned and sanitized metal blade of the portable mixer. Crew initiated corrective action.
Item 26Deck 2 - Portside Dishwashing Area, Aft
Four, recently cleaned and sanitized rubber pound cake baking molds were soiled with white and gray residue on the food-contact surfaces. These rubber molds were stored inside a clean equipment storage cabinet. Crew initiated corrective action.
Item 27Deck 2 - Hot Service Line
Six dinner plates were stored stacked inside the undercounter storage cabinet with a greasy yellow residue accumulated between the food-contact surfaces and the non-food contact surfaces. Additionally, two dinner plates were stored stacked with dust, liquid, and debris accumulated on the nonfood-contact surfaces. Crew initiated corrective action.
Item 28Deck 2 - Portside Dishwashing Area, Aft
Ten, recently cleaned and sanitized rubber pound cake baking molds were stored stacked and visibly dripping inside a clean equipment storage cabinet. Liquid visibly dripped from the surfaces when unstacked. Crew initiated corrective action.
Item 29Deck 3 - Room Service
The lowest temperature of water dispensed through the mixing valve for the middle handwashing sink faucet measured greater than 127°F. Though the user could adjust the temperature, cold water was unable to dispense. Crew initiated corrective action.
Item 33Deck 2 - Forward Production Area
Liquid accumulated on the deck underneath a steady drip from the bottom of the technical compartment for the soup kettle.
Item 33Deck 2 - Garde Manager
Greater than a day's accumulation of beige liquid pooled at the bottom of the technical compartment underneath the utility sink. This area was recently cleaned and sanitized.
Item 36Deck 2 - Pastry Freezer # 30
The light intensity at the far right corner behind the evaporative condenser unit measured less than 110 lux. The light bulb in the fixture was burnt out. Crew initiated corrective action.
Item 39Deck 2 - Starboard Coffee Station
One fruit fly was flying near the counter-mounted latte machine.

Drinking water4 findings

Item 08Testable Assembly Results
There were no testing results or records for testable backflow prevention assemblies with measured pressure differences on both sides of the valves.
Item 08Non-testable Device Inspection
The visual inspection results for the non-testable backflow prevention devices were not documented.
Item 08Tank Sample Cocks
Some of the potable water tank sampling cocks were not completely installed. Engineers explained the ship was delivered with approximately half of the sampling cocks turned downward and equipped with appropriate backflow prevention devices. Engineers identified the other half of the sampling cocks were not installed, with open tank attachments and no means for sampling.
Item 08Tank Coating
There was no documentation of the potable water tank interior coating application, drying, curing, and disinfection prior to the ship being placed in service after delivery from the shipyard.

Pools, hot tubs and water play areas4 findings

Item 10Deck 9 - Lido Pool
The shepherd's hook was not visible from the full perimeter of the pool. It was laying on top of the bench behind the flotation device.
Item 10Deck 5 - Crew Whirlpool Shower
The RWF shower is located inside the closed female toilet room and is not always accessible. There was no sign stating the shower is located inside this toilet room. The addition of a sign stating that a shower is inside the toilet room is insufficient to comply with the VSP 2018 Construction Guidelines. This was written on the April 2024 construction inspection report.
Item 10Deck 5 - Crew Whirlpool
No safety signs were provided at the two entrances to the whirlpool. The sign was installed on the bulkhead outside the female toilet room.
Item 44Deck 5 - Crew Whirlpool Shower
The RWF shower is located inside the closed female toilet room and is not always accessible. There was no sign stating the shower is located inside this toilet room. The addition of a sign stating that a shower is inside the toilet room is insufficient to comply with the VSP 2018 Construction Guidelines. This was written on the April 2024 construction inspection report.

Buffets6 findings

Item 17Deck A - Beverage Station
Crew placed the beverage station and the crew buffet line on the same time control plan; however, the service periods for each area were different. The beverage station was operational for 24 hours and used colored dots to designate the service period. The setup and discard times for the beverage station were not listed on the posted time control plan. The crew buffet line had four distinct service periods with service times identified on the time control plan. Crew developed a separate time control plan for the beverage station.
Item 19Deck A - Forward Hot Line
No serving utensil was provided for the container of mashed sweet potatoes offered for self-service. Crew initiated corrective action.
Item 19Deck 9 - Artisans' Foodhall Portside Cold Line, Aft
No serving utensil was provided for the container of cold-smoked sliced salmon offered for passenger self-service. Crew initiated corrective action.
Item 21Deck 9 - Artisans' Foodhall Portside Cold Line, Aft
The undercounter door for the technical compartment, located underneath the coffee machine, was missing. This technical compartment was open to the show galley.
Item 21Deck A - Hot Line
The door handles for undercounter hot holding units # 2, 4, 6, and 7 were broken - creating difficult-to-clean, sharp surfaces. Crew identified these handles broke shortly after delivery from the yard.
Item 33Deck 9 - Artisans' Foodhall Portside Waiter Station, Mid
The decorative circular flange between the juncture of the pole and the deck was missing, creating a difficult-to-clean surface. Food debris and dust accumulated in recessed areas from the missing flange.

Children’s areas2 findings

Item 42Deck 12 - Play Zone
The blue drawers were soiled with greater than one day's accumulation of dust.
Item 42Deck 12 - Baby Zone
The plastic play mat was soiled with greater than one day's accumulation of dust inside the small grooves.

Food storage (provisions)2 findings

Item 33Deck A - Meat and Poultry Walk-In Refrigeration Unit # 21
A layer of ice accumulated on bulkheads, deckheads, and the evaporative condenser unit inside the walk-in refrigeration unit. No food items were impacted.
Item 39Deck A - Dry Storage
One black fly was flying near the rear evaporative condenser unit.

Dining rooms1 finding

Item 16Deck 10 - Aji Wa Menu
There was no menu linked asterisk to the disclosure statement identifying the risks of consuming raw or undercooked seafood and meat items offered for purchase from the Aji Wa restaurant. There was no consumer advisory statement provided for the eight raw fish nigiri items, the seven raw fish sashimi items, the four raw fish sushi items, and the two beef items that could be ordered raw or undercooked from the menu. Crew initiated corrective action.

Medical center1 finding

Item 01Disease Reporting
For voyage H505 from 18 January 2025 to 4 February 2025, the embarkation port was incorrectly identified for the 24-hour report. The embarkation port was identified as 'NYC,' when it was departing from 'NUS' (not in the United States).

To see this report on the CDC site: open the CDC inspection search, choose Queen Anne 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.)

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