This study was planned to investigate the microbiological quality of ready-to-eat grilled foods, salad and appetizers. 95 grilled samples (grilled meat, meatball, kebap, doner and kokoreç), 30 salads (vegetable and çoban salad) and 100 variety of appetizers (Russian salad, hot paste, stuffed mussel, fried mussel and raw meatball) totally 225 samples which were consumed in Istanbul were analyzed for the total aerobic mesophilic bacteria, coliforms, E. coli, coagulase (+) S. aureus, sulfite reducing anaerobs and Salmonella spp. According to the results of these analyses, total mesophilic aerobic bacteria counts were detected as 1.2 x101-5.4 x106 cfu/g, 3.8 x103-4.8 x106 cfu/g and 2.1 x102-2.3 x107 cfu/g in grilled food, salad and appetizers, respectively. Coliforms were detected (101 -106 cfu/g) in 38 (40%), 30 (100%) and 57 (57%); E. coli was detected (101 -103 cfu/g) in 10 (10.5%), 6 (20%) and 16 (16 %); coagulase (+) S. aureus was detected (102 -104 cfu/g) in 8 (8.4%), 6 (20.0%), and 16 (16%) of grilled, salad and appetizers. Sulfide reducing anaerobes were found in 1 of kebap (6.0x102 cfu/g) and 12 of stuffed mussel samples (101-103 cfu/g) whereas no Salmonella spp. was isolated in the samples, except 2 of raw meatball (0.9%). In this study, although Salmonella spp. could not be isolated in the analyzed samples, detection of E. coli, coagulase (+) S. aureus, and sulfide reducing anaerobes was evaluated as a risk for public health.