Ochratoxin A (OTA) is a mycotoxin which is synthesized by some Aspergillus and Penicillium species and may exists in especially cultivated cereals, coffee beans or coffee granules, wine and various spices. OTA exhibits Carcinogenic, mutagenic and teratogenic affects for humans and animals. In this conducted study, OTA contents of 30 different coffee samples that were provided from the local markets were determined by using high performance liquid chromatography. The experiments were carried out using the fluorescence detector and applying the 330 nm extinction and 450 nm emission wavelengths. The column temperature and pressure were set to 25°C and 83 barr, respectively. The flow rate was chosen as 0.9 mL/min. Coffee samples were dissolved in ethanol. Analyses were performed by using the C18 (200 mm 4.6 mm I.D., 5 µm particle size). It was observed that OTA standards and samples have a signal at approximately 10.942 min. Deionized (water: acetonitirile: acetic acid) (49.5:49.5:1), (v:v:v) mixture was used as the mobile phase. The obtained results showed that different amounts of OTA for all 30 samples were determined and 12 of them have lower OTA content according to the limits of Turkish Food Codex.