Flavored drinks are substances to be prepared or ready for consumption, including syrups and those containing caffeine. Their specific naming may be replaced by another, which is either usual or descriptive, such as "refreshing drink", "table drink" or "drink made from ..." that allows consumers to know the real nature of the beverage and to distinguish it from others. The quality of these dubious products is still poorly known although in terms of cost, they remain very accessible to the market. The objective of this experimental study was to contribute in improving awareness on the quality of these consumption items, by conducting physicochemical and microbiological analyzes of non-alcoholic and non-carbonated flavored beverages marketed in plastic bags in Douala, Cameroon. The physicochemical properties were evaluated by means of volumetric analysis, potentiometry, refractometry, titratable acidity and SO2 and vitamin C contents. Microbiological properties were assessed by performing a search for yeasts, molds and coliforms which sometimes act as antiseptic agents, such as ascorbic acid and citric acid. It would be necessary to review the production processes of these beverages as well as the enforcement of sanctions in salmonella and sulfate-reducing clostridium. Analyzes were performed on 50 samples in total. The results showed that 10% of the brands samples did not comply with the physicochemical quality standards. All brands samples met microbiological quality requirements, mainly due to a pH below 3 and the presence of preservatives with antiseptic properties. From the results obtained, it can be concluded that these drinks do not comply with the quality requirements defined by the standards for foodstuffs intended for human consumption. It would be of utmost importance to make improvements to the standards, the application of sanctions and to the production of better quality drinks, in order to ensure good food security for consumers.