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Objective: The traditional cereal-based fermented beverage, Sobia, is in high demand in the Arab community of the Middle East, particularly during the sacred month of Ramadhan. The sugar (fructose, glucose, and sucrose) content and presence of synthetic food color additives (tartrazine [E-102], sunset yellow [E-110], carmoisine [E-122], and brilliant black [E-151]) and major mycotoxins (aflatoxins, trichothecene [T-2], ochratoxins, and deoxynivalenol [DON]) in Sobia beverages from the western and central regions of Saudi Arabia were investigated for safety. Methods: Sobia samples from anonymous vendors were collected, divided based on their apparent colors (red, dark red, white, or yellow), and prepared following a simple, “quick, easy, cheap, effective, rugged, and safe” extraction method. This was followed by high-performance liquid chromatography and mass spectrometry analysis. Results: Sugars were present at the following concentrations: fructose: 0.69–33.81 mg/mL; glucose: 0.26–37.69 mg/mL; and sucrose: 0.30–149.67 mg/mL. Synthetic food colorants E-102 and E-122 were detected at concentrations of 0.22–1.37 µg/mL and 6.58–42.73 µg/mL, respectively. By contrast, E-110 and E-151 were found in only one sample at concentrations of 0.45 µg/mL and 152.87 µg/mL, respectively. The results of mycotoxin analysis revealed no aflatoxin B1, B2, G1, or G2 in any sample; however, T-2 and DON appeared at concentrations of 0.6–1.4 µg/mL and 1.15–38.5 µg/mL, respectively. Conclusion: The results of this investigation of Sobia beverages revealed the presence of two mycotoxins. However, it eliminated the concern over the most carcinogenic mycotoxins: aflatoxins. It also illustrated the unmediated addition of sugars and synthetic food colorants (used to enhance taste and attract consumers) during Sobia production. Thus, there is an urgent need for responsible agencies to regulate Sobia production. Further investigation is required to assess the quality and health risks of Sobia beverages.