Purpose: The aim of this study is to evaluate the coloration effects of different drinks on temporary restorative materials kept at different temperatures (4ºC, 25 ºC). Materials and Method: Eeach group consisting of 15 samples was randomly divided into 3 subgroups (n = 5), namely Tempit and First Fill, light cured temporary resins were used separately at 4°C in the refrigerator and at 25°C at room temperature a total of 60 (15x4) discs kept at two different temperatures (4ºC, 25ºC ). The samples were polymerized for 40 seconds with a LED light device and all samples were placed in distilled water in a 37 ºC incubator for 24 h. The initial color values of the samples were determined and recorded with the Vita EasyShade digital colorimeter device. Then, the samples were divided into subgroups of 5 (n = 5) and kept in the prepared coffee solution (Nescafe Classic), cherry juice and distilled water at 37°C for a week. The samples were measured on the 1st, 3rd and 7th days. Before each measurement, after washing and drying the samples, the color values were determined with a digital colorimeter device and the color differences (ΔE*) were calculated by recording the data according to the CIE 2000 system. Color difference data were evaluated using one-way ANOVA and Tukey test. Results: Although, the coloration degree was lower in the temporary filling material stored in 25°C, there is no statistically significant difference between the 4°C and 25°C groups. The coloration level of Temp-it was less than First Fill. (p<0.05) The highest average ∆E value among all groups was obtained at 4°C in the First Fill group in the coffee solution. Conclusion: It is concluded that the use of light-cured resin-containing temporary restorative materials in the front areas of anterior teeth where aesthetics are important, the use of light-cured temporary filling materials that are heated at 25°C will result in less coloration.