The temperature control of refrigeration has significant impact on the food safety. However, the surfaces of refrigerators may contribute to cross-contamination of the food inside. The objectives of this study were to determine the temperature profile and evaluate the microbial contamination of surfaces of refrigerators of a school feeding program. The temperature was monitored for 7 days a data logger featuring in the lower compartment refrigerator, recorded every 10 minutes. The swab samples were analyzed for counts of total coliform and Escherichia coli, using PetrifilmTM EC (AOAC 991.14); Staphylococcus aureus using PetrifilmTM STX (AOAC 2003.11); Enterobacteriaceae and yeasts and molds; and detection of Listeria monocytogenes (ISO 11290-1). Analysis of swab samples (n = 26) recovered from lower compartment of the refrigerators in schools and day cares showed mean Enterobacteriaceae, total coliform, and yeasts/molds counts of 3.1, 0.6 and 1.1 log CFU/cm2, respectively. Analysis of swab detected the incidence of Staphylococcus aureus (84.6%), Escherichia coli (7.7%) and Listeria monocytogenes (14.3%). In relation to temperature profiles, nine (75%) refrigerators were operating at a temperature higher than 10 °C, which is considered the critical limit temperature for refrigeration. The highest and lowest average temperature detected in the lower compartment of the refrigerators was 17.4 º C and 7.1 º C, respectively. These findings underline the risk of cross-contamination and the need for training of the food handlers regarding proper refrigerator cleaning. Temperatures profiles reported in refrigerators were compatible with the growth of foodborne pathogens, especially Listeria monocytogenes on ready-to-eat foods.