The presence of fungal flora in cereals intended for human consumption can have serious consequences for human health. The development of this flora is one of the main reasons for the deterioration of the quality of cereals. Controlling the quality of wheat grain during storage not only limits product losses caused by mold, but also prevents the risks of fungal contamination, some of which can be very toxic. The study of the physicochemical and mycological quality of samples of three wheat varieties (Natalka, Shchedraya Niva and Lars) stored in the granary showed that the degree of infection of some samples is very high. Fungi of the genus Aspergillus were found in the two analyzed wheat varieties with a frequency and abundance from 41% to more than 86% of the total flora identified on potato dextrose agar (PDA). Fungi of the genera Penicillium and Alternaria are rare. And representatives of the genera Cladosporium, Ulocladium and Fusarium are even less common among the two analyzed varieties of soft wheat.