The objective of the research study was to assess the compliance with hygiene rules in catering establishments, which produce food in front of their consumers, in some selected countries. The audit research method applied consisted in that the trained auditors audited the processes on the basis of a questionnaire. The questionnaire comprised 4 groups of questions referring to the hygiene of: employees, production premises, production process, and food distribution. 30 audits were performed in various catering establishments situated in 5 countries. Those countries included: Poland (Warsaw), Austria (Salzburg), Germany (Hessen and Bavaria), The Republic of China (Taiwan), and USA (New York). Based on the results of the audits performed, numerous incompatibilities were found in all the catering establishments audited regardless of the cultural differences and rules in force in a given country. The incompatibilities reported involved the hygiene of employees (hands, head), the production premises hygiene, and the food production hygiene. These were: incorrect functional layout of premises and no separation between the soiled and clean working areas. Many errors were reported as regards the hygiene of staff, such as touching face, nose, and hair while making and serving food. The most incompatibilities were accounted for the catering establishments in Taiwan and the least for German establishments. In the Polish catering establishments, a little bit more incompatibilities were found than in Bavaria and significantly less than in the U.S. The non-compliance with the hygiene rules in the catering establishments that produce food in front of the customer is a common phenomenon throughout the world, and it occurs notwithstanding the cultural differences or legal requirements.