Honey is a supersaturated solution of sugar that emerged from the bellies of honeybees (Apis mellifera). Honey distributed and consumed in the Maldives is imported. Yet, its physiochemical and microbiological characteristics were not studied to date. The aim of this study was to assess the quality of honey imported into the Maldives with regard to physiochemical and microbiological properties. A total of 17 varieties of honey samples (n = 34) were assessed for physiochemical and microbiological properties. The results revealed that carbohydrates (79.2−82.6%), proteins (0.1−1.5%), moisture content (14.3−20.5%), ash (0.02− 1.4%), fructose−glucose ratio (0.65−1.49), reducing sugars (44.1−77.7%), total sugars (53.4−77.7%), and HMF (0.38−1445 mg/ kg) were within the limits set by the Codex Alimentarius Commission (2001). Yeasts and molds were positive in 35.3% of samples (1 × 10 2 −3 × 10 3 cfu/g), and presumptive Bacillus cereus was found between 1 × 10 2 and 3 × 10 3 cfu/g. A significant correlation between physiochemical characteristics and microbiological properties of honey was noted. Detection of bacteria, yeasts, and molds indicated hygienic issues associated with handling or honey processing. In conclusion, although a majority of the honey samples were within the range imposed by Codex standards, some honey samples were contaminated with B. cereus, yeasts and molds, and Aspergillus spp., suggesting the need to enhance cleanliness while handling honey (harvest, packaging, or storage). Thus, it is recommended to monitor imported honey quality by random testing to ensure that the honey imported into the Maldives is safe for consumption and of high quality.