This study helps to determine the microbiological quality of local fermented food condiment, African locust bean (Parkia biglobosa) obtained from Ondo State, Nigeria. Bacterial species en- countered during the study ranged from 20 × 10³ cfu/g to 200 × 10³ cfu/g for total bacterial count, 3 × 10³ cfu/g to 120 × 10³ cfu/g for coliform count and 1 × 10³ cfu/g to 60 × 10³ cfu/g for the Lac- tobacillus spp. in MRS agar. Some physical sensory study shows that odour became more pleasant when fermentation process take place for longer days and became slimy when fermentation continued at the day four. Adverse changes in this product such as the colour commences after 96 hours. Common bacterial species that persistently populate the samples includes Bacillus spp., Lueconostoc spp. and Staphylococcus spp. The Lueconostoc spp. only survives till the second day of fermentation as distinct from others which are still found after the seventh (7) day. This study helps in the investigation of microbiological hazards associated with fermented locust beans in order to safeguard the production of this food condiment meant for human consumption.