This study was conducted over eat-out foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-out foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.