Groundnut cake (Kuli kuli) samples were purchased from sellers in five markets in Ado-Ekiti and taken to the laboratory for microbiological analyses. To isolate fungi, the samples were cultured on potatoe dextrose agar and sabouraud dextrose agar and the plates were cultured at 25^oC for 5days. Bacteria were isolated by culturing the samples on nutrient agar. The plates were incubated at 37^oC for 24 hours. The fungi isolated were Rhizopus stolonifer, Mucor mucedo, Trichoderma viride, Aspergillus flavus. Penicillium italicum, Penicillium digitatum. The most frequently occurring fungi was Rhizopus stolonifer(25%)while the least occurring was Penicillium digitatum(10%). The highest fungal count was 2.0X10⁵ recorded in market E while the least was 1.0×10² in samples from market A. The bacteria isolated were Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Escherichia coli , Serratia marcescens. The highest bacterial count was 4.0×10⁶ recorded in market E while the least was 2.3×10⁴ in samples from market A. It was concluded that kuli kuli sold in markets in Ado-Ekiti could be a source of transmission of microorganisms that could lead to intoxication and other health hazards. Sellers were therefore advised to ensure proper packaging of kuli kuli before display in market places to avoid microbial contamination.