Anti-atherosclerosis herbs are extracted from a simplicia mixture of tanjung leaf (Mimusops elengi L.), starfruit leaf (Averrhoa carambola), and curcuma (Curcuma xanthorrhiza) by using water as a solvent. The contamination of microorganisms during the storage of these herbs should be considered as it can decrease the quality of the herbs and become poisoning food. The aim of this study was to examine the shelf life of anti-atherosclerosis herbs. The study tested the herbs for pH stability and bacterial count using the total plate count (pour plate) method by varying the temperature and duration storage for 48 hours. The results showed that the pH value of the anti-atherosclerosis herbs was constant (pH 5.7–5.6) for 48 hours in the refrigerator and 6 hours at room temperature. The bacterial count was 1.24×108 CFU/ml and 2.36×103 CFU/ml for 48 hours at room and refrigerator temperatures, respectively. Therefore, 48-hour refrigerator storage was an acceptable shelf life according to National Agency of Drug and Food Control (BPOM) Regulation Number 12 (2014) concerning the quality requirements of traditional medicine, which dictate that microorganisms in liquid herbs may not exceed 104 CFU/ml.