Sixty random samples (15 of each) were collected from different restaurants to evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were 6.03×103 ±1.45×103 , 3.16×103 ±0.72×103 , 7.43×102 ±1.05×102 for meat,8.58×103 ±1.65×103 ,6.53×103 ±1.24×103 , 9.18×102 ±2.07×103 for chicken, 9.91×103 ±2.18×103 , 5.25×103 ±0.86×103 ,1.06×103 ±0.19× 102 for beef kofta and 2.03×104 ±0.43×104,9.14×103 ±2.06×103 ,3.32×103 ±0.45×103 for chicken kofta, respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready to eat chicken and meat meals with different percentages(O26:H11, O111:H4 , O124, O78,O91:H21, O121:H7 , O127:H6, O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6 isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from chicken and 46.67% from chicken kofta [1-4].