Street foods are very well patronized in many developing countries since they are affordable, easily accessible and also serve as an important source of income. However, street foods largely do not meet proper hygienic standards and can therefore lead to food borne illnesses. A cross sectional study was conducted from July to August, 2014 to assess the bacteriological quality and safety of street vended Bonbolino in Bahir Dar, Ethiopia. Thirty samples were collected around Bus station and kebele 13 of Bahir Dar and immediately transported in ice box to the postgraduate microbiology laboratory of Bahir Dar University for bacteriological analysis. Serial dilutions were prepared in buffered peptone water and inoculated to Plate Count Agar, Manitol Salt Agar, Lauryl Sulphate Tryptose broth and Selenite Cystic Broth for aerobic mesophilic count, Staphylococcus aureus count, total coliform count and isolation of Escherichia coli respectively. Colonies of bacterial indicators were counted while; Escherichia coli were identified by biochemical tests. Socio demographic data and possible information from vendors on environmental sanitation, hygienic handling practices of venders were collected through observation, interview, and questionnaire. Data were entered using SPSS version 20, analyzed and the results were explained using One Way Analysis of Variance. P-values less than 0.05 were taken as statistically significant. The aerobic mesophilic counts ranged from 9.9 x 10 4 to 3.50 x 10 5 CFU/g with a mean value of 2.15 x 10 5 CFU/g, the level of total coliform ranged from not detectable level to 3.13 x 10 CFU/g with a mean value of 1.47 x 10 3 CFU/g. Staphylococcus aureus counts ranged from not detectable level to 2.26 x 10 3 CFU/g and a mean value of 1.80 x 10 Escherichia coli was detected in 12 (40%) samples of Bonbolino. This investigation indicates that the possibility of street vended Bonbolino contamination was high in study areas of Bahir Dar. These results signified that consumption of street vended Bonbolino may pose a risk of food borne disease and that good hygienic practices should be required to ensure public health. Key words: Bacteriological quality, Handling practices, Street vended Bonbolino. 3 CFU/g. 3