Objective: To assess the antimicrobial potential of honey against certain microbial isolates. Methods: Samples of commercial honeys sold in Makkah area of Saudi Arabia were checked for their antimicrobial activities using standard organisms, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The minimal inhibitory concentration end points of six honey samples found to possess antimicrobial activities were used to determine the sensitivity patterns of some isolates from the laboratory. The temperature stabilities of the honey samples were also determined. Results: The six honey samples had differing levels of antimicrobial activities with the standard organisms and with the laboratory isolates. Black Forest honey showed the highest activity followed respectively by Turkish, Orange Flower, Forest Honey and Summer Flower. The antimicrobial activities of the samples were stable after storing at 2–8° C for six months and after boiling for 15 minutes. Conclusion: The study shows that honey, like antibiotics, has certain organisms sensitive to it while others are resistant, and the sensitivity varies depending on the source of the honey.