15 Cruise Ship Buffet Dishes That Are Often Less Recommended

Cruise buffets can feel like treasure troves, but not every tray deserves a spot on your plate. Some dishes look tempting yet often disappoint in flavor, freshness, or food safety.

Knowing what to skip helps you save room for the truly good stuff and avoid post-meal regrets. Here are the buffet picks seasoned cruisers suggest you approach with caution so your vacation stays smooth.

1. Soggy Fried Shrimp

That golden pile of fried shrimp can be a letdown once steam-table lids trap moisture. The breading turns soft, flavors mute, and the shrimp risk becoming rubbery from overholding.

You will likely enjoy them more fresh at a specialty venue or made to order.

If you still crave them, wait for a fresh batch and grab only a few. A squeeze of lemon helps, but it cannot restore crunch.

Save plate space for dishes that hold better, like grilled seafood or steamed mussels.

2. Steam-Table Pizza Slices

Buffet pizza often sits too long, leaving floppy crust and congealed cheese. The joy of pizza is texture contrast, and heat lamps do it no favors.

You will likely find better slices at the pizzeria counter or a made-to-order station.

If pizza is calling, ask when the next pie is coming out and snag a fresh slice. Look for blistered crust and bubbling cheese.

Thin crusts usually fare worse on buffets than thicker ones, which can retain some chew.

3. Self-Serve Sushi Rolls

Buffet sushi can be hit or miss thanks to temperature control and timing. Rice hardens, fish loses luster, and wasabi dries out.

On ships, raw items are safest when turnover is high and staff serve them, not self-serve.

If you are tempted, choose vegetable or cooked rolls and skip anything glossy or warm to the touch. Ask when the tray was replenished.

Better yet, book the sushi restaurant where freshness and handling standards are tighter.

4. Pre-Cut Melon Mix

Melon chunks often sit in shallow pans, diluting flavor as juices pool. Texture becomes mealy, and aromas fade fast under chillers.

Cross-contamination risk rises with frequent tongs use and guests hovering.

Choose whole fruit you peel yourself, like bananas or oranges, or ask for freshly cut portions. If you must grab melon, go for pieces from the top, not submerged ones.

A quick sniff test helps, but trust your gut if it smells off or looks glossy.

5. Carving Station Turkey

Carved turkey sounds hearty but easily dries under heat lamps. The outer slices may be leathery while the center stays lukewarm.

Without gravy, it can taste bland, and gravy often masks dryness rather than fixing it.

Ask for slices from the middle and add a bit of au jus. If it still seems dry, pivot to dark meat or roasted chicken thighs.

These cuts hold moisture better and withstand buffet conditions gracefully.

6. Scrambled Eggs from a Vat

Large pans of scrambled eggs often turn spongy or watery as they sit. Overcooking kills flavor, while constant stirring breaks curds into mush.

You will get better texture from a made-to-order omelet station.

If waiting is not your thing, look for smaller pans that flip quickly. Mix in salsa or cheese to add moisture, but it still will not match freshly cooked eggs.

Consider poached or fried eggs if available at a live station.

7. Room-Temperature Pasta Salad

Pasta salads on buffets often suffer from soggy noodles and bland dressing. They absorb liquid and lose bite, especially when sitting uncovered.

Add-ins like olives or peppers can bleed color, turning everything murky.

If you love pasta, ask for a fresh batch or choose hot pasta from a station. A simple olive oil drizzle and fresh herbs can help, but texture is the deal breaker.

Consider crisp salads with sturdy greens instead.

8. Heat-Lamped French Fries

Fries need immediate eating to stay crisp, and buffets rarely deliver that. Steam softens edges and oil turns waxy as they sit.

You will likely end up with limp sticks that do not scratch the craving.

Check the fryer station for made-to-order fries or wedges. If forced to choose, thicker cuts hold up better than shoestrings.

A quick sprinkle of salt helps, but texture will still disappoint compared to a fresh batch.

9. Creamy Seafood Casserole

Mixed seafood baked in cream sauce sounds decadent but often hides overcooked fish. Long holding turns shrimp rubbery and fish flakes dry.

The sauce can separate, leaving oily pools and a heavy aftertaste.

If you want seafood, opt for simply grilled fillets or steamed options with lemon. They showcase freshness without the guesswork.

If the casserole still tempts you, take a small portion and check texture first.

10. Rare Roast Beef Ends

Roast beef at buffets can be great, but ends often dry out or toughen. Heat lamps and slow slicing make the outer sections leathery.

Without precise carving, you get uneven doneness and chewy bites.

Ask for slices from the center and request thinner cuts. Pair with horseradish or au jus for moisture.

If the roast looks gray or sits too long, skip it and choose braised options like short ribs that handle holding better.

11. Mussels on Ice

Chilled mussels can be safe but often lack the briny pop you want. Texture turns rubbery when pre-cooked long before service.

Sauces try to compensate, yet the flavor remains flat and slightly metallic.

If seafood calls, choose steamed mussels made to order or hot from a turnover-heavy station. Smell them before committing.

Any off odor is a clear pass, and never eat shells that are not fully opened after cooking.

12. Egg Salad Sandwich Triangles

Finger sandwiches look cute but can get soggy fast, especially egg salad. Moist fillings seep into bread, and trays often sit uncovered.

The result is damp crusts and one-note flavor.

If you like egg salad, request fresh preparation or assemble your own on toast. Add crisp lettuce and pickles for texture.

Otherwise, pick sturdier fillings like chicken salad with toasted bread or open-faced options.

13. Heat-Lamped Pancakes

Pancakes are best hot off the griddle, not slumped under lamps. They dry out quickly, turning leathery at the edges and doughy inside.

Syrup helps but cannot revive stale texture.

Look for a live griddle station or choose waffles, which hold structure longer. If you must take buffet pancakes, pick the top ones and cover with butter to soften.

Consider fruit compote for flavor, but keep expectations low.