Herbs and spices are used not only as antioxidants and flavoring agents, but also for their antimicrobial activity against degradation induced by food borne pathogens and food spoilage bacteria. In present time, plants are considered the greatest source to obtain new antimicrobials. They produce secondary metabolites, phytochemicals, which protect the plants against pathogens. The aim of this study was to assess the antimicrobial efficacy of Cinnamon zeylanicum in the various solvents that are ethanol, methanol, acetone, distilled water, ethyl acetate, benzene, hexane, chloroform, petroleum ether, DMSO extracts of cinnamon bark were done for activity against medically important microorganism that are Escherichia coli, Staphylococcus aureus, Pseudomonas sp., Bacillus sp., Salmonella typhi, E. faecalis. The in vitro antimicrobial activity assay was performed by agar well diffusion method and disc diffusion method. Cinnamon zeylanicumshowed antimicrobial activity in all solvent extracts but extracts of methanol, acetone and ethyl acetate has effect that is more bacteriostatic than other extracts. The minimum inhibitory concentration of methanol extract was found 10µl. Acetone, methanol and ethyl acetate extracts of cinnamon bark showed significant amount of antimicrobial activity with comparison to antibiotic streptomycin. In present scenario, when bacteria are growing resistance against commonly used antibiotics, plant derived antimicrobial against can be used in therapeutics.