Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from CFU/100 , CFU/100 , and CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to CFU/100 and CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were CFU/plate and , respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.