Bacillus cereus often causes problems in the food industry. It deteriorates the marketable quality of food. Bacillus cereus spores can withstand high temperatures and persist in finished or semi-finished products. The objective of this work was to assess the level of resistance to antibiotics in strains of Bacillus cereus isolated from attiéké, a local delicacy sold in the streets of Daloa. To do this, around sixty (60) suspected strains of Bacillus cereus isolated from attiéké were identified using standard biochemical tests and thirty-five (35) were confirmed by the API 20E gallery. These thirty-five confirmed strains were subjected to an antibiogram according to the recommendations of the Antibiotic Committee of the French Society of Microbiology (CASFM). The results obtained after analysis show that the strains of Bacillus cereus are subdivided into four profiles. No resistant strain has been demonstrated for imipenem, gentamycin and vancomycin. No strain produced broad spectrum beta-lactamases. The least active molecule was trimethoprim-sulfametoxazole with a level of 40%. This study showed the existence of multi-resistant strains of Bacillus cereus, which would require monitoring of resistance in street foods, particularly attiéké