Objective: In this research, the objective was to examine the antibacterial activity of 10 types of honey against streptococci of the mutans and mitis groups. Study design: Experimental research Materials and methods: The antimicrobial effects of ten types of honey were tested on 3 bacterial ATCC strains from the mutans group (Streptococcus mutans) as well as from the mitis group (Streptococcus oralis, Streptococcus sanguinis), using a modified agar dilution method. Bacterial suspensions were plated on Mueller-Hinton agar with 5 % defibrinated sheep blood. Using sterile tips with a diameter of 8 mm, wells were made and 100 μL of different concentrations of honey solution were introduced into each well. Sterile saline was added as the negative control. The plates were incubated aerobically for 18-24 hours at 36 (±1)°C, and the zones of inhibition were measured. Results: The results show different antimicrobial activity of all 10 types of honey against the oral pathogens used in this research. 75 % concentration of most honeys achieved a noticeable antimicrobial activity. The results obtained from this research show different antimicrobial activities of honey on all 3 bacterial strains that were used. Statistically significant data show that most honeys with 75 % concentration have a noticeable antimicrobial effect. Amorpha honey achieved the highest inhibition zones on all 3 tested bacteria. The highest antimicrobial activity on S. sanguinis was achieved by amorpha honey in 100 % concentration. The highest antimicrobial activity on S. oralis was achieved by 100 % concentrations of amorpha and linden honey. Linden honey in 100 % concentration achieved the highest antimicrobial activity against S. mutans. Conclusion: Antimicrobial activity of honeys is different. The obtained results show a correlation between honey concentration and antimicrobial activity. Amorpha and linden honey in 100 % concentration achieved the most notable results.