Sesame-based products, particularly tahini and tahini halva, are widely consumed in Iran and other Middle Eastern countries. Ardakan County is a major production center for these products; therefore, monitoring their hygienic and spoilage indicators is essential. This study evaluated the microbial quality of sesame products produced in Ardakan County, Iran. In this cross-sectional study, 150 sesame product samples (68 tahini, 42 tahini halva, 20 chocolate tahini, and 20 sesame cream) were collected from 20 workshops and retail outlets in Ardakan County from autumn to winter 2023. Samples were examined for Escherichia coli, coliforms, yeasts, and molds using Iranian national standard microbiological methods. Results were interpreted according to relevant Iranian microbiological criteria. Escherichia coli and coliforms were not detected in any of the 150 samples. Yeast and mold counts were <10 CFU/g in 127 samples (84.7%); however, the specific samples positive for yeasts and molds were not necessarily identical. Detectable levels (≥10 CFU/g) were found in 23 samples (15.3%) for both yeasts (10–40 CFU/g) and molds (10–200 CFU/g). Only one tahini sample exceeded the 100 CFU/g mold limit, resulting in an overall compliance rate of 99.3%. Sesame products produced in Ardakan County showed satisfactory hygienic quality regarding the evaluated indicators with respect to E. coli, coliforms, yeasts, and molds. The absence of fecal hygiene indicators suggests acceptable sanitary control during production; however, the detection of fungi in some samples indicates the need for continued Good Hygienic Practices (GHP) and routine microbiological monitoring.