Staphylococcus aureus is a common foodborne pathogen associated with a wide range of illnesses, including food poisoning, skin infections, and systemic diseases. Foodborne illness caused by S. aureus typically results from the consumption of contaminated foods, particularly meat-based products. Despite the existence of food safety regulations and guidelines, data on the prevalence of S. aureus in meat-based foods from restaurants in Serdang remain limited. This study aimed to determine the prevalence of S. aureus in meat-based dishes collected from various restaurants in Serdang and to evaluate the association between extrinsic factors (such as food temperature, cooking methods, and restaurant hygiene grade) and S. aureus contamination. A total of 35 meat-based food samples were collected, comprising 13 chicken, 12 beef, and 10 lamb samples. Microbiological analysis was conducted using Total Plate Count and Mannitol Salt Agar to estimate the total aerobic bacteria and identify the presumptive S. aureus, respectively. The findings revealed that S. aureus was present in 7.69% of chicken samples (mean count: 1.7 × 10² CFU/g) and 40% of lamb samples (mean count: 1.55 × 10² CFU/g). Additionally, 88.57% of all food samples were contaminated with aerobic bacteria. Among the samples exceeding 10² CFU/g of S. aureus, one was classified as hot food, and four as warm; one sample came from a Grade B restaurant and four from Grade C restaurants; three were prepared using dry cooking methods and two using moist methods. Although no significant relationship was found between S. aureus contamination and food temperature or cooking method, a significant correlation (p value = 0.001) was observed with restaurant hygiene grade. These findings highlight the need to strengthen food safety awareness and practices, particularly in lower-grade establishments, to reduce the risk of S. aureus-related foodborne illnesses in the community.