Queen Mary 2 CDC inspection score

Condensate continuously dripped from the deckhead ventilation hood directly above the soup and sauce kettles and landed on top of the deck and the kettle lids. Condensate also dripped from deckhead light fixtures and the sprinkler system beside the hood. Soup and sauces were being cooked in the kettles at the time of the inspection. It was unclear how the food could be transported from the kettles without water dripping into it.

Water pooled in the bottom of undercounter refrigerator #2; no food was stored inside.

A damaged and soiled blender was stored on a shelf among new food equipment.

One stack of previously cleaned and sanitized bowls (eight in total) were stacked wet nested causing water to accumulate on the storage shelf.

A thick layer of frozen condensate collected on the evaporative condenser unit, deckhead, bulkheads, and shelves.

Excessive condensate collected in the exhaust hood above the two combination ovens and dripped onto the deck.

Excessive water accumulated on the deck around the perimeter of the bar working area. It was unclear where the water had come from since the bar was last used and cleaned the night before the inspection.

An open seam was around the deckhead hatch inside the walk-in.

A seam was around a deckhead hatch over a preparation area. Additionally, a seam was at the deckhead profile strip to the right of the handwashing station near the entrance.

Water dripped from the outside of the deckhead/exhaust hood overhang juncture near the combination ovens. The source could not be identified and the water did not pool on the deck.

Condensate continuously dripped from the deckhead ventilation hood directly above the soup and sauce kettles and landed on top of the deck and the kettle lids. Condensate also dripped from deckhead light fixtures and the sprinkler system. Crew stated the issue first occurred in March 2026 and was determined to come from an inadequately insulated brine line. It was unclear when the technical team planned to resolve the issue.

The deck grout was missing or recessed in small areas throughout the galley.

Water dripped from the deckhead hatch. No food was impacted.

The deck grout was recessed in front of the potwash area.

Water/grease leaked from the top stacked combination oven front door onto the deck near the grooved grill.

Water pooled on the deck from the bottom left of the hood-type dishwash machine.

Water consistently dripped from the deckhead and along the exit sign and pooled on the deck near the clean storage rack. The area was not in operation. The source of the water could not be identified.

Condensate collected on the supply vent above soiled side of the 3-compartment sink. Water did not drip and the area was not in operation.

Condensate continuously dripped from the deckhead ventilation hood directly above the soup and sauce kettles and landed on top of the deck and the kettle lids. Condensate also dripped from deckhead light fixtures and the sprinkler system. Crew stated the issue first occurred in March 2026 and was determined to come from an inadequately insulated brine line. It was unclear when the technical team planned to resolve the issue.

Excessive condensate collected in the exhaust hood above the two combination ovens and dripped onto the deck.

Brown debris was obstructing the atmospheric air vents of the backflow prevention device for the coffee machine.

An excessive amount of black debris was on the outside and inside of the food contact area of the evaporator panel. The machine was take out of service to be cleaned and sanitized.

Excessive accumulation of black moldy deposits were on the internal side of the plastic evaporator ice deflector panel. Black residue was also on the internal hard to reach corners in the technical compartment and on the evaporator side of the ice thickness sensor.

A soiled container holding used glasses and soiled linen was stored on the clean counter adjacent to a container of cleaned and sanitized glasses. Coffee residue from the used glasses had spilled onto the clean countertop.

Water dripped form the deckhead hatch onto the deck below.

Water dripped from the underside of the ice machine and pooled on the deck below.

Wet cardboard boxes containing bags of thawing pasteurized liquid eggs were stored on a pallet.

Twelve cases of bottled water were stored on a wooden pallet. Crew stated the water was provisioned in South Hampton.

Condensate dripped from the deckhead seams and landed on the deck. Crew stated this due to a inadequate insulation surrounding refrigeration pipes and was scheduled to be fixed during the scheduled 2027 dry dock.

Condensate continuously dripped from a deckhead light fixture.

A substance pooled on the deck beneath a pallet of thawing pasteurized liquid eggs.

Condensate continuously dripped from the deckhead seams and landed on the deck. Crew stated this due to a inadequate insulation surrounding refrigeration pipes and was scheduled to be fixed during the scheduled 2027 dry dock.

Food equipment and food items were stored in a pantry where chemical disinfectant was dispensed. Clean champagne flutes, drinking glasses, ice buckets, and bottled water were stored on a cabinet shelf alongside a bottle of carpet spot remover. The cabinet also contained cleaning supplies, soaps, and other non-food-related items. In addition, boxed champagne bottles were stored directly on the deck. The pantry had an open deckhead with exposed cables and ductwork.

Boxes of champagne were observed stored directly on the deck on multiple decks during delivery to the staterooms.

During the turnaround process, cleaned and sanitized champagne flutes in at least four staterooms were observed lying on their sides on luggage mats that had been placed over the beds. When questioned, the stateroom steward stated that the glasses were temporarily placed on the luggage mats while the countertops were being dusted and would be returned to the countertops for use by the next passengers.

Food equipment and food items were stored in a pantry where chemical disinfectant was dispensed. Clean champagne flutes, drinking glasses, ice buckets, and bottled water were stored on a cabinet shelf alongside a bottle of carpet spot remover. The cabinet also contained cleaning supplies, soaps, and other non-food-related items. In addition, boxed champagne bottles were stored directly on the deck. The pantry had an open deckhead with exposed cables and ductwork.

The majority of the atmospheric air vents on the backflow prevention devices were observed to be blocked or obstructed, which could prevent the devices from functioning as designed.

A serving tong was laying inside the tray and directly on top of hot dogs.

Two RPZ backflow prevention devices that failed their most recent pressure tests on 26 September 2025 remained in place and had not been repaired or replaced. These included the RPZs serving the distillate filling connection and the foam injector. Water was observed continuously leaking from the relief vent and top of the distillate filling RPZ. Staff stated that replacement parts for this RPZ had arrived, but repairs had not yet been completed.

Sections of piping were not properly labeled as potable water (blue or blue/green/blue) in areas of the engine room. Additionally, sections of piping for technical purposes were striped blue/gray/blue but was not directed to potable water production.

During residual testing of the Hydropool, the pool technician used a high-range test reagent but selected the low-range test setting on the photometer. Additionally, the light intrusion gasket was not used on the sample vial, and the photometer chamber was heavily soiled with black residue, which was removed with a cloth during the inspection. Staff also stated that the splash pool was not being maintained at the required halogen residual of 2–5 ppm for a children’s pool. The company’s website identifies the facility is dedicated for children, the pool is less than 1 meter deep, and posted signage advises frequent toilet breaks for children. The splash pool was not in operation on the day of the inspection. In addition, three of the four recreational water facilities examined did not have flow rates sufficient to meet the required turnover rates.