Background: Street foods are tasty, have a local flavour and comparatively cheap. They provide with accessible source of food to all classes of people and maintain the food supply chain of different populations. Globalization, tourism and growth in population have instigated rapid change in food demands, increasing the necessity of public awareness towards the safety of street vended food. The outbreaks of food and waterborne diseases remain as a threat in many parts of the world with microbiological contamination being one of the major reasons leading to infections, serious disorders and long term complications. Objectives: To study the bacteriological profile of street vended food and to elicit the hygienic habits adopted by street vendors and food handlers in selected areas of an urban city. Methods & Materials: A cross sectional observational study was carried out after an approval from institutional ethics committee. Five busy areas of the city were selected by random method. Seventy food and water samples were collected from Platform vendors, Cart vendors and Hawkers. Preparation of food, storage, handling and distribution were documented. Standard methods were adopted for microbiological sampling, transportation, processing and Antibiotic sensitivity testing. A seli-assessed questionnaire survey was carried out to evaluate the hygienic practices of the street vendors and all the data was analyzed statistically. Results: Bacterial isolates such as, Salmonella typhimurium(1) and multi drug resistant bacterial isolates of Shigella dysenteriea(2), Vibrio cholerae(2), Escherichia coli(3) and Staphylococcus aureus(2) from different type of food samples more, from the food prepared by the vendors were isolated. Hyienic habits of the street vendors were far from satisfactory. Conclusion: Environmental status in and around the vicinity, improper practices followed by the vendors and bacterial isolates from the food samples are likely to predispose or precipitate outbreaks of food-borne diseases. There is an urgent need for surveillance and active implimentation of hygienic food preparation, handling and storage practices by the Local Health Authorities so as to protect the community from epidemics.