Microbiological contamination of ready-to-eat food (RTE) has increased considerably due to poor personal hygiene practices and failure to maintain the cleanliness of surfaces and utensils during processing. Tamarind sauce is prepared in restaurants using a traditional method that involves soaking the pulp in water before extracting it ready for consumption. This study carried out in Jeddah city, aimed to evaluate the microbial contamination level of tamarind sauce according to the Standardization Organization for GCC (GSO). All the samples were revealed to be of unsatisfactory microbial quality, as significant levels of contamination were observed overall, as measured according to the GCC (GSO). The percentage 60% of samples containing a standard bacterial count averaged 2.98 log10 cfu/ml. Coliform bacteria were also detected and estimated at 80%. An unacceptable percentage was recorded for Salmonella sp. contamination, as it was found at a rate of 100%. Staphylococci also showed a high percentage and were estimated at 80%. Yeasts and molds were also detected 60%. The results obtained highlight the importance of hygienic auditing and managing employees’ role in fulfilling commitments to health standards and legislation, in addition to raising communities’ awareness of the risk of RTE products to public health.