The microbiological quality, heavy metal and Polycyclic Aromatic Hydrocarbons (PAH) of roasted plantain sold in selected locations in Port Harcourt metropolis were investigated. Roasted plantain samples were purchased from seven different locations in Port Harcourt metropolis namely; Rivers State University (RSU) campus, University of Port Harcourt (Uniport) Choba, Waterline Junction, Rumukoro Junction, Elekahia Station and Borokiri Station. Samples were analyzed for microbiological, heavy

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... , and Polycyclic Aromatic Hydrocarbons (PAH) quality and laboratory roasted plantain used as control. Total Aerobic Count (TAC), Total Staphylococcal Count (TSC), Total Coliform Count (TCC), Total Escherichia Coli (TEC) and total mold count of samples were assessed by inoculating into different selective media such as Eosin Methylene Blue (EMB), MacConkey Agar (MCA), Mannitol Salt Agar (MSA), Nutrient Agar (NA) and Potato Dextrose Agar (PDA) respectively and incubated at the desired temperature. Staphylococcus aureus, E. coli, Asperillis sp. and Penicillium sp. were identified from the samples (Bole). TAC in roasted plantain samples ranged from 5.2 × 10 6 to 1.3 × 10 7 CFU/g, TSC ranged from 4.0 × 10 5 to 5.0 × 10 6 CFU/g, TCC ranged from 2.0 × 10 5 to 4.1 × 10 6 CFU/g, TEC ranged from 9.0 × 10 5 to 1.7 × 10 6 CFU/g and Total mould count ranged from 2.0 × 10 5 to 1.5 × 10 6 CFU/g. Result showed that street vended roasted plantain (Bole) sold along roadsides were not safe for human consumption, when compared with the set standards by International Commission on Microbiological Specification for Food (ICMSF, 1996) and therefore the need for improved sanitary practices. The result of heavy metals were less than <0.001 (mg/kg) in all the samples examined. Polycyclic Aromatic Hydrocarbons (PAH) (mg/kg) ranged from 0.003 to 0.015 kg/mg with sample from Rumuokoro Junction as the lowest and sample from Waterline Junction as the highest which were below the recommended limit of 5.0kg/mg. The study recommended the need for improvement and sustainability of food safety practices of food vendors for improved health of consumers.