Isolation and identification of bacterial species associated with decayed, commonly eaten food are paramount to reducing the risk of infection among the populace of the institution. Fifty samples were aseptically collected from the food vendors and subjected to culturing and sub-culturing on nutrient agar. The colonies were then observed for morphological characteristics, followed by biochemical tests and gram staining to ascertain their tentative identity. The results indicated that Staphylococcus aureus (37.2%) has the highest occurrence, followed by Bacillus spp (18.6%), while Clostridium botulinum has a minor event (2.3%). The presence of these organisms could be attributed to the dirty and unkempt behaviour of the food handlers, which in turn will impose serious health hazards to the immediate community and consumers at large. To reduce the risk associated with these organisms, all personal hygiene measures and the materials involved in the cooking procedures should be sterilised and free from any form of organisms before the cooking process.