This study was carried out to determine and compare the microbiological quality of lettuce (Lactuca sativa) from market (unwashed) and those ready to eat in Maroua. The results revealed that 92.3% of lettuce vendors in Maroua, used Chlorine and 7.7% used potassium permanganate as cleaning method. The microbial concentration of lettuce varied from one vendor to another. Total flora ranged from 2.3 to 4.9 Log CFU/g for unwashed samples and from 2 to 4.51 Log CFU/g for washed samples; fungi counts were comprised between 0.76 to 2.65 Log CFU/g for unwashed samples and 0.26 to 2.17 Log CFU/g for washed samples; total coliforms ranged from 2.84 to 3.60 Log CFU/g for unwashed, and 0.26 to 3.00 Log CFU/g for washed lettuce; fecal coliforms ranged from 1.29 to 3.60 Log CFU/g for unwashed samples and 1.70 to 3Log CFU/g for washed samples. These results show also that Vibrio spp. was found amongst the 69% of unwashed samples, but was absent in all the washed samples. Salmonella spp. was present in 85% samples of unwashed lettuce, but absent in washed samples. The results revealed also that; there was a significant difference between the bacterial concentration of unwashed and washed lettuce samples (P<0.05). Most of the analysed samples (92%) composed of washed and unwashed samples were not satisfactory for consumption.