Palm wine is of high nutritional and economic importance and plays a significant role in cultural and social practices in Africa. Since the nutritional content is high, there is proliferation of microorganism which results in spontaneous fermentation. The microbiological quality of different palm wine samples was investigated and it was found to harbor microorganisms such as Lactobacillus sp, Micrococcus sp, Staphylococcus sp, Streptococcus sp and Bacillus sp. This had a count of 0.8 x 103 – 1.8 x 103 CFU/ml and 1.2 x 103 – 3.8 x 103 CFU/ml for different samples. The isolation of these microorganisms from these product is of public health concern because this product is on high demand in this area and beyond. With the result of this study, public awareness has to be created on the risk factors involved in the consumption of palm wine and the need to imbibe proper sanitary hygienic practice in tapping, processing, diluting and distribution of the product.