Honey is a material of varied consistency and color, produced by bees from material collected in flowers, the nectar. It has a complex chemical composition, which depends on several factors, mainly of botanical and climatic origin, and a color scale for honey has been established. In this study, we evaluated the relationship between the color of 10 honey samples collected in the state of Bahia and their activity against three species of bacteria: Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The antibacterial potential was verified in all samples and a significant relationship between color and microbial activity against Staphylococcus aureus was obtained, reinforcing the hypothesis that darker honeys tend to have greater antibacterial potential.