The aim of the study was to evaluate the effect of some different commercially available soft drinks at different temperatures on enamel surfaces alteration. Specimens (n=120 exposed and n=120 non exposed) were divided into four main groups (n=30) according to the type of drink used; distilled water (negative control), citric acid (positive control), Pepsi cola or seven up. Each group was immersed in the assigned tested drink at three different temperatures; room temperature (21-23°C), iced temperature (2-4°C) and cooled temperature (10-12°C), for six daily cycles of de-remineralization according to Amaechi et al., 1999. The experiment was carried out for seven days. The differences in the surface roughness and color change between the groups was analyzed with one way analysis of variance (ANOVA) test with Bonferroni post hoc multiple 2-group comparisons. Results: Pepsi cola change the enamel surface roughness at different temperatures (P<0.001). Bonferroni post-hoc test showed a statistical significance between the exposed enamel surfaces at room temperature and both cool and iced temperatures subgroups (P<0.01) and (P<0.001), respectively. The distilled water, citric acid and seven up did not change the enamel surfaces roughness. From other side, the enamel color change with citric acid, the Bonferroni post-hoc test showed a statistical significance between the ΔE between room temperature and iced temperatures subgroups (p=0.01) and between cool temperature and iced temperature (p=0.02). However, with Pepsi cola, the Bonferroni post-hoc test showed a statistical significance between the ΔE between room temperature and iced temperatures subgroups (p=0.01) and between coot temperature and iced temperature (p=0.02). Conclusion: Temperatures of some drinks have an influential effect on surface roughness and color change of enamel surfaces.