The composition of honey, which is a supersaturated sugar solution made from plant nectar and influenced by its geographic and floral origins, influences its health-promoting effects. The aim of this study was to characterize the antibacterial activity of honey against Gram-positive Staphylococcus aureus, the combined antibacterial activity of a mixture of traditional antibiotic Amoxycillin and honey. The front-label descriptors were used to classify a total of 3 commercial kinds of honey. Quality (Hydroxymethylfurfural), color (color intensity, pH, TSS, viscosity, water activity), bioactive composition (phenolic, flavonoid, and carotenoid content), and antibacterial activity (MIC50)  of honey were all analyzed, Our in vitro data show that Honey and Amoxicillin have a lot of promise against Staphylococcus aureus,  The current study demonstrates that Honey and Amoxicillin have synergistic effects against all strains of Staphylococcus aureus that have been tested and that any combination of Honey reduced the MIC of Amoxicillin by half. When using Amoxicillin and Honey together rather than Amoxicillin or Honey alone, there is a synergistic effect seen in the time-killing curves of certain staphylococcus aureus strains.