Carnival Breeze deck plans

Carnival Breeze (built in 2012, last refurbished in April 2017) is one of the largest Carnival cruise ships and the third and final vessel in the fleet’s Dream-class, alongside sister ships Carnival Dream and Carnival Magic. The Costa Diadema also belongs to this class.

The Carnival Breeze deck plan includes a total of 1,845 staterooms accommodating 3,690 passengers (maximum capacity 4,428), and a crew/staff of 1,390. The ship features 14 passenger decks (9 with cabins), 24 lounges and bars, 3 swimming pools (one with a retractable glass roof), 8 outdoor Jacuzzis (6 of which are cantilevered), and 18 elevators. Cabin decks include 54 Suites, 851 Balcony cabins, 221 Oceanview cabins, and 719 Inside cabins. Self-service launderettes are available for passenger use on all cabin decks.

Laundry facilities are available for an extra charge—$3.25 per washer or dryer load, and $1.50 per box of detergent/water softener, dispensed from vending machines. Launderettes are open from 6:30 am to 12 midnight and are equipped with 2–3 washers, 2–3 dryers, and one ironing board with iron. All machines are coinless and operated using Sail & Sign cards. Washing machines are unavailable while the ship is in port (only dryers and irons remain usable). Valet laundry service is available through cabin stewards. Prices are per item: wash-and-press ($2–$7.50) and dry-cleaning ($3–$10.50).

Carnival Breeze Deck Plan Changes – 2017 Refurbishment Review

The ship's 2017 drydock refurbishment (April 16–29) was conducted in Freeport, Bahamas, and included the following deck plan changes:

(Promenade Deck 9) Alchemy Bar was added—Carnival’s “cocktail pharmacy” lounge featuring professional mixologists and made-to-order drinks.

(Promenade Deck 5) "Guy’s Pig & Anchor Bar-B-Que Smokehouse" was introduced as a complimentary open-air restaurant on the Lanai Promenade. Designed by Guy Fieri (Food Network), the venue serves BBQ favorites including pork butt, blue ribbon chicken, sliced smoked beef, smoked Andouille sausage, gourmet burgers, and an array of sides and sauces. Signature dishes include Mac Daddy Mac'n Cheese, Old Skool Potato Salad, Scratch-Made Slaw, Collard Greens with Smoked Turkey, and Molasses Baked Beans with Bacon and Burnt Ends.

Additional technical upgrades were made, including the installation of shoreside power capabilities. Routine maintenance included a new hull coating, and renovations were carried out in the crew area.