The foodborne disease has been a growing public health problem, and food service establishments are considered one of the significant sources of outbreaks. This study covered 21 cooks from 21 restaurants in Odiongan, Romblon. It aims to assess the level of knowledge, attitude, and practice of cooks regarding food safety and hygiene, as well as the sanitary condition of the restaurants and the association between their knowledge, attitude, and practice. Results showed that the majority of the cooks have a good level of knowledge (100%), attitude (62%), and practice (76%) on food safety and hygiene. There is a positive monotonic association between the cooks' knowledge, attitude, and practice scores. However, there was a noticeable issue with hand hygiene, proper cooking, handling, and meat storage. The majority of the restaurants have poor sanitary conditions. The results implied that the owners and managers of the restaurants should take the initiative to translate the knowledge of cooks towards strengthening their attitude and improving their food safety practices and the restaurants’ sanitation.