Considered nutritionally interesting, açaí (Euterpe oleracea) has gained market share as a ready-to-eat street food option. However, the difficulty of guaranteeing food safety is a cause for concern. The aim of this study was to evaluate the microbiological and physico-chemical quality of açaí pulp sold in the central region of the city of Cuiabá, Mato Grosso, through hygiene and health conditions and compliance with the standard of identity and quality of açaí pulp. The samples were purchased from five commercial locations (A, B, C, D, and E), and submitted to microbiological and physical-chemical analysis in triplicate, following standard methodology. All samples complied with the legislation for coliforms at 45oC and Salmonella sp. The counting average of mesophiles, psychrotrophic, and fungus showed significant differences, while the counting of positive coagulation staphylococci was unimpressive for all samples. In the physical-chemical analysis, a significant difference was observed among the samples concerning pH, total titrable acidity, water activity, soluble solids, and the color parameters L*, a*, and b*. The only point of sale A met the standard value set for pH. It was concluded that all the samples presented satisfactory hygienic and sanitary conditions and were suitable for consumption from a microbiological point of view, but points of sale B, C, D, and E did not meet the standard of identity and quality for açaí pulp in terms of physical-chemical parameters.