Biofilm formation in Staphylococcus aureus increases the ability of the organism to cross-contaminate food and food surfaces, thus increasing the cases of foodborne diseases. This study aims to determine the prevalence of biofilm-forming S. aureus in foods and surfaces in two Cafeterias. Five food samples were evaluated from both cafeterias, while swab samples were collected from selected cooking utensils and palms of the food handlers. Samples were inoculated to mannitol salt agar plates for the isolation of staphylococcal species. Suspected Staphylococcus species were characterized using Gram staining and other biochemical techniques such as catalase, coagulase and mannitol sugar fermentation test. Characteristic haemolysis of S. aureus was determined on blood agar. Antibiotic sensitivity was determined using the disc diffusion method on Mueller Hinton agar plates. The biofilm formation test was carried out using the microtitre plate method. Twenty S. aureus isolates were identified in this study, with Cafeteria 2 having a higher number (11). The isolates exhibited β-haemolysis (40%) and γ-haemolysis (60%). All isolates showed resistance to ceftazidime, cloxacillin, augmentin and oxacillin, while nineteen were susceptible to ofloxacin. One isolate from hotdog bread in Cafeteria 1 showed complete resistance to all the antibiotics tested. Eighteen isolates were biofilm producers. Multi-drug resistant and biofilm-forming S. aureus were observed in both cafeterias. Therefore, proper handling and processing of foods in these cafeterias should be encouraged to forestall possible cases of outbreak of foodborne disease.