Foodborne diseases are a major global public health burden, leading to high rates of illness and death. This study aims to assess the food safety knowledge, attitude and practice of food handlers and microbiological safety of selected ready-to-eat foods in restaurants of Kolfe-Keranio sub city, Addis Ababa. This study used a descriptive cross-sectional study design. The sample size of this study was determined using a single population proportion formula to assess the knowledge, attitude, and practice of food handlers. Results indicated that while most food handlers had basic knowledge of food safety (72.6%), significant gaps were found in their practical application of food safety measures, particularly regarding hand hygiene, temperature control, and cross-contamination prevention. The study also revealed a generally poor attitude towards food safety, with 32 % of respondents acknowledging that they did not follow standard food safety protocols consistently. Microbiological analysis of ready-to-eat foods showed most of the samples were contaminated with high levels of microorganisms, and Injera firfir had the highest total aerobic count (8.92 ± 0.84 CFU/g), followed closely by Spaghetti with sauces (8.7 ± 0.94 CFU/g). Beyeaynetu displayed the lowest total aerobic count (8.64 ± 1.12 CFU/g). While a positive correlation exists between knowledge, attitude, and practice, the weakness of these correlations suggests other factors may influence food safety behaviour. The study also found that food handlers with training and d good practices were associated with better microbial quality in ready-to-eat foods. This study suggests further investigation into the role of experience in shaping food safety practices. The findings also suggest a need for comprehensive training programs to improve food safety knowledge and practices among food handlers and stricter enforcement of food safety regulations in restaurants. Public health interventions, including regular monitoring and training initiatives, are recommended to mitigate the risks of foodborne illnesses in Addis Ababa. Keywords: Food safety, Food hygiene, Food handlers, Microbial Quality