Background: Multidrug resistance is an increasing global problem. Hence, integration of modern and traditional medicine like honey could help in fighting such problem. Honey has been known to have several antimicrobial properties, it is important to get benefit from this natural antimicrobial agent, which is commercially available. Objectives: to determine the in vitro antibacterial (bactericidal and bacteriostatic) effect of honey against organisms isolated from different community (CA) and hospital-acquired (HA) infections and compare the antibacterial potency of five different types of honey that are commercially used. Methodology: The antibacterial potential of five types of honey (citrus, black seed, mountain, marjoram and clover honeys) was determined against bacterial isolates of different CA and HA-skin and subcutaneous infections using tube dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results: Marjoram honey has the least MIC and MBC for all isolates. All tested honeys showed varied bacteriostatic and bactericidal activities. MIC range was 6.25-50% v/v and MBC range was 12.5-100% v/v. No significant difference in honey effect between sensitive and resistant isolates. Conclusion: All tested honeys have bacteriostatic and bactericidal activities against different types of bacteria. Pharmacological standardization and clinical evaluation of the commercial honey effects are considered an essential demand to use honey as a medical trend for treating infection.