The present study aimed to assess the quality of eight samples of honey collected from different regions in Algeria. The examination was conducted using pollen analysis, as well as various physical and chemical parameters such as pH, electrical conductivity, ash content, viscosity, hydroxymethylfurfural (HMF) content, amylase, free lactones acidity. The microbial properties were also analyzed, and the statistical study was performed using the ORIGINE software. Our results indicate that the samples were classified into three classes. The physical and chemical analysis revealed that Batna and Annaba honeys were pure, while the other honeys were a mixture of nectar and honeydew. The HMF values of the samples showed high levels in Laghouat and Guelma (12.72 and 8.23 mg/kg), and low levels in Ain essefra, Biskra, and Batna (2.84, 2.54, and 1.24 mg/kg). The absorbance values of the samples vary from 0.066 to 0.161, with high values in Batna, Bskra, and Ain essfra (1.41, 2.45, and 2.84) due to their dark color. The results of total and free acetone show high values in Laghouat and Guelma (50.28 and 49.39 mEq/kg), and high total acidity levels in Biskra, Ain essefra, and Batna (43.87, 43.31, and 40.25 mEq/kg). The microbial examination showed that Staphylococcus aureus was the most sensitive compared to Escherichia coli and Candida albicans with low concentration. This result could suggest a possible application in treating various illnesses caused by pathogenic bacteria. The physical and chemical parameters considered are frequently used as markers of honey quality and stability, and affect its organoleptic.