To evaluate the in vitro effects of ginger and honey on micro-organisms on carious teeth by employing antibiotic sensitivity test. Two hundred and fifty (250) extracted, carious teeth were aseptically collected into sterile peptone water. Bacterial species were isolated from the peptone water broth, characterized and identified according to standard methods described in the Manual of Clinical Microbiology. Aqueous ginger extract and honey were employed for sensitivity test. Suspensions of the bacterial isolates were made in sterile normal saline and adjusted to the 0.5 McFarland's standard. Each Mueller Hinton (MH) agar plate was uniformly seeded by means of sterile swab dipped in the suspension and streaked on the agar plate surface, and the plates left on the bench for excess fluid to be absorbed. Approximately 100 μL of the extracts were dropped into each well which filled them respectively to fullness. The setup was allowed to stabilize for 3 h before being incubated at 37 °C for 24 h. The mean zones of inhibition were thereafter measured in mm, for all the individual isolates. Streptococcus mutans (88.0%) and Lactobacillus acidophilus (L. acidophilus) (39.0%) were most prevalent as compared with other isolates. The diameter of the zone of inhibition ranged from (18.0 ± 0.5) mm to (27.0 ± 1.0) mm for ginger and (20.0 ± 0.5) mm to (27.0 ± 0.7) mm for honey, as compared with (18.0 ± 0.7) mm to (23.0 ± 0.5) mm for gentamycin, at the various concentrations used. Results indicate a considerable antibacterial activity of ginger and honey. The combined extracts were most effective against Staphylococcus aureus (30.0.0 ± 1.5) mm but least effective against L. acidophilus (21.0 ± 0.7) mm. For the prevention of the emergence of resistant microorganisms, use of combination of herbal preparations is more useful. Considering in vitro data obtained in this study, there is a significant synergistic effect of antimicrobial activity from the combination of ginger and honey, against isolates from carious teeth.