Wastewater contains microbes like coliforms. Coliforms are insignificant; unless they are of human and animal origin. This study aimed to determine the physico-chemical and bacteriological quality of wastewater of fresh food and processed food from a University’s cafeteria and subsurface wetland in Iloilo City. Wastewaters were collected at three different times in the same day. Physico-chemical test were limited to color, odor, transparency, temperature, specific gravity, pH, Total Suspended Solids (TSS), oil, and grease. Bacteriological test included multiple tube fermentation, and antibiotic susceptibility. Fresh food wastewater temperature had a mean value of 32˚C, TSS was 7.66mg/l and for oil and grease with 295mg/l. While processed food wastewater temperature had mean value of 32.33˚C, TSS was 394mg/l and for oil and grease with 1.33mg/l. Enterobacter cloacae was isolated from fresh food wastewater while Vibrio fluvialis from processed food wastewater. Enterobacter cloacae was susceptible to antibiotics: ampicillin-sulbactam, cefepime, and ciprofloxacin. Vibrio fluvialis exhibited susceptibility to antibiotics: cefoxitin, cefuroxime, cefepime, tetracycline, chloramphenicol, and ciprofloxacin. No significant difference between fresh and processed food wastewater in temperature, pH and TSS but there is a significant difference in specific gravity and in oil and grease. There is a significant difference in terms of presence of coliform and in antibiotic susceptibility. It is recommended, tests should include: Total Dissolved solids, Dissolved Oxygen, Biological Oxygen Demand and test for Heavy Metals to assess further the status of the wetland. Identification should include genotypic analysis to determine the coliform are of clinical origin or from the environment.