A Princess Cruises ship has failed a routine US public health inspection after officials identified numerous food safety and sanitation problems, including mouldy produce, contaminated kitchen equipment and failures in food temperature controls.
Emerald Princess received a draft score of just 78 out of 100 following an inspection by the US Centers for Disease Control and Prevention (CDC) on 16th October 2026.
The inspection took place in Long Beach, California, as part of the CDC’s Vessel Sanitation Program, which assesses hygiene and public health standards aboard cruise ships operating in US waters.
Cruise ships must achieve at least 86 points to pass, meaning Emerald Princess fell eight points below the required standard.
Inspectors deducted a total of 22 points across eight categories, with the most significant concerns involving food preparation, storage, cleanliness and the effectiveness of onboard food safety management.
The findings also included failures involving drinking-water monitoring equipment following a power outage aboard the vessel.
Mouldy Food And Dirty Equipment Among Inspection Findings
One of the more concerning discoveries involved the ship’s crew dining facilities, where inspectors found three visibly mouldy or rotten oranges on the serving line during lunch.
Additional spoiled produce was discovered elsewhere aboard the vessel, including mould on peppers, a cucumber and several avocados that had already been washed.
Inspectors also identified several instances where raw or partially cooked food had been stored incorrectly, creating potential cross-contamination risks.
Raw pork chops were positioned above thawed hot dogs, while partially cooked roast beef was stored above cut boiled eggs. In another refrigerated area, sushi containing raw tuna had been placed above ready-to-eat food.
The pork chops were moved to an appropriate location while inspectors were aboard.
Problems extended to the cleanliness of equipment used to prepare and serve food.
Several plates, bowls, pans and other kitchen utensils remained visibly dirty after being washed. Inspectors also documented blocked or contaminated spray nozzles in dishwashing equipment.
Meanwhile, ice machines contained accumulations of black, brown and pink debris in their water trays.
The findings raised concerns about the effectiveness of routine cleaning procedures and the checks intended to ensure equipment was suitable for use.
Food temperature management was another major issue, accounting for five of the 22 points deducted.
On the portside buffet lines, inspectors discovered that almost all cold food items were missing the required coloured time-control markers.
These markers are used to establish when food displayed without temperature control must be discarded.
Affected items included deli meats, cheeses, sandwiches, grilled vegetables, salads and dressings.
According to the inspection findings, all a
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