Bee products are widely consumed and valued for their nutritional and therapeutic properties. However, these products are increasingly at risk of contamination due to the routine use of acaricides in apiculture to control Varroa destructor, a major parasitic threat to honeybee colonies. When improperly applied or overused, these chemical treatments can leave residues in bee-derived foods, representing an emerging hazard to food safety and consumer health. This study presents a comprehensive review of acaricide residues in bee products across Europe and Turkey, emphasizing their potential impact on human exposure. The literature review covered a six-year period (2019–2024) and included original research articles published in English, retrieved from Scopus, Web of Science, and PubMed. Selection criteria included studies analyzing more than 15 samples, using validated analytical methods and covering a broad range of bee-related matrices (pollen, bee bread, honey, beeswax, royal jelly, and propolis). The review focused on residues from seven pesticide families, including neonicotinoids, fungicides, herbicides, acaricides, insecticides, inert ingredients, and glyphosate-related compounds. The data were compiled in collaboration with over 20 international researchers. The most frequently reported residues were fluvalinate, coumaphos, amitraz, and chlorpyrifos, frequently found in beeswax compared to other bee products. These compounds, some of which are persistent and bioaccumulative, may pose chronic toxicological risks, including endocrine disruption and neurotoxicity. This work emphasizes the need for continuous monitoring and risk assessment of apicultural contaminants and highlights the importance of integrating food safety considerations into pest management strategies in beekeeping.