This work is part of a food quality control in Korhogo. The food studied is tamarind juice (Tamarindus indica L.). Twenty-four samples were taken from two types of vendors in eight districts of Korhogo and analyzed. The physic-chemical and microbiological quality of the juices extracted by the hot voice and by the cold voice was evaluated. The pH of the juices analyzed was acidic (2.5 ≤ pH ≤ 2.7), the titratable acidity ranged from 384.4 to 841 meq.g/L. As for the sugar level, it was less than or equal to 22°Brix. Statistical tests have shown that the extraction method has no significant influence on the physic-chemical parameters studied. In cold-extracted juices, the load of Aerobic Mesophilic Germs ranged from 9.9.102 to 2.7.103 CFU/mL. Loads of Escherichia coli and other coliforms were less than or equal to 9 CFU/mL and 17 CFU/mL, respectively. The number of molds ranged from 1.9.102 to 2.7.103 CFU/mL. The Levurian load oscillated between 2.1.104 and 4.104 CFU/mL. For the hot extraction method, the juices were free of Escherichia coli and other coliforms. The G.A.M load was less than or equal to 6.7.102 CFU/mL. Yeast and mold loads ranged from 1.5.103 to 6.3.103 CFU/mL and 75 to 2.3.102 CFU/mL, respectively. The method of hot extraction of the pulp significantly reduces the levurian load of juices. In general, the juices had an unsatisfactory physic-chemical and microbiological quality. However, cold-extracted juices were the most contaminated with microorganisms.