Evrima: Sanitation Record & Health Report

Let's be clear: a 99 on the CDC inspection is not a score you stumble into. That's the kind of result that comes from someone, somewhere, genuinely caring about what's happening in the galley — and caring obsessively. The Evrima pulled that off as recently as December 2025, which means this isn't ancient-history bragging. It's current. Pair that with a perfect 100 food safety score (yes, a literal 100) and the "Spotless Galley" grade, and you have a ship that's essentially flexing on the entire industry while pretending it's just doing the bare minimum. It's not. The fleet average hovers around 95. Evrima is operating in a different zip code entirely.

Now, context matters here. The Evrima is Ritz-Carlton's ultra-luxury yacht — a small, intimate vessel designed for guests who consider "roughing it" to mean a suite under 1,000 square feet. When you're running fewer than 150 guests through one kitchen instead of 5,000 through six, maintaining perfection is a different challenge than it is on a Royal Caribbean megaship. But none of that diminishes the score. A 99 is a 99. Plenty of boutique ships with small guest counts still manage to disappoint inspectors. Evrima did not.

Who it's for: The traveler who insists on knowing that the shrimp cocktail was handled by someone who took a ServSafe course seriously, served in a setting that would make a Michelin inspector feel underdressed. Who should skip it: Anyone who does their best cruising surrounded by 4,000 strangers, a 10-deck waterslide, and a 24-hour pizza counter — not because the food safety is a concern, but because Evrima's entire vibe would make you feel like you accidentally wandered into someone else's private charter.