Background: Food borne diseases are major causes of morbidity and mortality globally, inrnurban areas food and drink establishments serve as source of ready-to-eat foods for largernnumber of people. The sanitary handling of food establishment has public health relevance inrnterms of preventing food related diseases and intoxications.rnObjective: To assess sanitary condition of food and drink establishment and associatedrnfactors, in Kirkos Sub City, Addis Ababa ETHIOPIA.rnMethod: A cross-sectional descriptive study was conducted from December 2013 to marchrn2014 in Kirkos Sub City, located at the center of ADDIS ABABA, With an area of 14.62 km2rnand population size of 245, 578. Three hundred sixty four food and drink establishments andrnowners/managers from these establishments were selected through stratification (by Woredarnand type) and proportionate simple random sampling to be the study subjects. Data wasrncollected using pretested and structured Amharic version questionnaire and observationrnchecklist.rnResults:- Among 364 food and drink establishments assessed in this study, highest wererncafeteria 134(36.81%), followed by bar and/or restaurants 104(28.57%), fresh juice housern52(14.28%), hotels 34(9.34%), bakeries 25(6.86%) and the fewest 15(4.12%) were butchers.rnConstruction/repair in past 2-5 years was done in only 180(49%) and among not maintainedrnor constructed, 124(67.4%) reason for construction were due to urban plan requirements andrnno permission from renting body. overall kitchen cleanliness was highly associated with goodrnrepair condition of floor, wall and ceiling with OR=15.81(3.76,66.38 95 % CI),rnOR=14.24(3.39,59.28 95 % CI) and OR=15.85 (4.81,52.18 95 % CI) respectively. Access tornprivate pipe water supply was strongly related to clean kitchen, availability of latrine andrnshower facilities with OR=5.48(1.65,18.13 95% CI), OR=24(6.64,91.01 95%CI) andrnOR=3.95(1.37,11.35) 95 % CI respectively.rnconclusion :- overall sanitary status of establishments was found to be in poor status inrnmajority of the establishments worse than assessed in other towns. Generally there should bernIntegration between the regulatory body and different City administration stakeholders. Inrn5rnaddition, the regulatory body shall focus on hygienic food handling promotion activitiesrntowards establishment mangers and food handlers. Routine sanitary inspections and healthrncertificate of competence issuance activities need to be conducted continuously, periodicallyrnand should cover/reach all establishments.rnKey words :- Kirkos sub City, food and drink establishments sanitary status, food premises,rnrepair/construction, health certificate of competence and manager status.