Lettuce (Lactuca sativa L.) is the leafy vegetable most consumed in the world and present high content of pro vitamin A in green leaves; it’s rich in calcium and iron and presents reasonable amounts of vitamins B1, B2, B6 and C. When eaten raw in salads they can to transmit pathogens if are inadequately cleaned. This study aimed to evaluate the microbiological quality of lettuce served in self-service restaurants in the city of Sinop – MT, concerning the total and thermotolerant coliforms. The laboratory analysis used was the Most Probable Number method (MPN). All samples were positive for total coliforms, reaching values above 1100 MPN/g, and when analyzed to confirm the presence of coliforms tolerant, all samples were negative. These results allowed observing that the values found for tolerant coliforms are within the standards established by legislation, but the total coliform count indicates poor hygiene lettuce served and consumed