This study was carried out to evaluate the susceptibility of some food-borne pathogens bacteria (two Gram-positive including Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis ATCC 12228 and two Gram-negative including Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028) to cinnamon and dill methanolic extracts by using an agar well diffusion method. The antimicrobial activity of cinnamon and dill extracts against the four microbial species was assessed by the presence or absence of inhibition zone. Also, the minimum inhibitory concentration (MIC) of cinnamon extracts on these four pathoginic bacteria at different concentrations were determined. Staph. epidermidis and Staph. aureus werefound to be extremely sensitive to cinnamon extract withan inhibition zone diameter (IZD) of (32.25mm) and(20.03 mm) respectively, followed by E. coli and Salmonella typhimurium were found to be partially sensitive to the test extract with an IZD of 14.85 and 13.65 mm, respectively. Dill extract showed less effective when compared with cinnamon extract.