While numerous correlation studies have examined food handling practices and microbial quality in various Filipino foods, there is limited research focusing specifically on ready-to-eat (RTE) Filipino steamed rice cakes, such as puto, especially those sold in public markets. This study aimed to assess the relationship between the food handling practices of puto vendors (n = 15) at the Pasig City Mega Market and the microbiological quality of their products. Based on a standardized checklist, vendors demonstrated very good self-reported handling practices, with a mean score of 12 points. However, observational data revealed some inconsistencies between reported practices and actual behavior, highlighting lapses in standard food safety protocols and emphasizing the need for further training and stricter adherence to hygienic practices. In addition to assessing handling practices, the physicochemical properties and microbiological quality of puto samples were analyzed. The pH ranged from 4.82 ± 0.20 to 5.91 ± 0.14, and water activity (aw) ranged from 0.94 ± 0.00 to 0.97 ± 0.01, indicating a favorable environment for microbial growth. Aerobic plate counts (APCs) ranged from 8.37 to 12.7 log CFU/g, yeast and mold counts (YMCs) from 9.47 to 10.60 log CFU/g, and Escherichia coli counts from <1.8 to 3.15 MPN/g. These values exceed acceptable standards and surpass those reported in similar studies. Correlation analysis revealed a substantial negative correlation between handling scores and APCs (-0.62), a low negative correlation with E. coli (-0.18), and a negligible positive correlation with YMCs (0.15). These findings suggest that improved food handling practices can help lower microbial contamination. Overall, the results emphasize the urgent need for food safety interventions, including vendor training, monitoring, and stricter implementation of sanitary guidelines, to ensure the safety, quality, and hygiene of RTE puto in public markets.