Background: Garlic and lemon are known to possess antibacterial properties. This study investigates antibacterial activities of their extracts. This would provide valuable insights for the scientific community and pharmaceutical companies in the search for natural antibacterial agents to combat infectious diseases and promote alternative therapeutic approaches. Objective: To determine the antibacterial activities of garlic and lemon extracts on Gram-positive and Gram-negative clinical isolates of bacterial species. Methods: Fresh garlic and lemon were bought from local market in Hawassa city and were subjected to solvent extraction. The fresh juice, aqueous and ethanol extracts of garlic and lemon were tested for susceptibility pattern using agar plate disk diffusion method against isolates of bacterial species used in the study. Data were sorted manually, computed for descriptive statistics, summarized and presented in tables, frequencies, percentage, mean and standard deviation. Results: Of 27 clinical strains, 48.1% were Gram-positive and 51.9% were Gram-negative. Fresh garlic juice demonstrated a high sensitivity of 96.3% across isolates, with Gram-positive bacteria showing up to 100% efficacy. The inhibition zones (IZ) ranged from 9.7±0.6mm for E. faecalis to 35.3±0.6mm for MRSA and from 10.7±0.6mm for P. aeruginosa to 33.7±0.6mm for E. coli in Gram-negative isolates. Aqueous extracts were less effective than fresh juice. Ethanolic extracts of garlic showed resistance at certain concentrations, while fresh lemon juice was effective against all isolates (with IZ ranging from 8.3±0.58mm to 23.7±0.58mm). The results suggest that garlic and lemon can serve as sources of potential antibacterial agents.