Objective To provide scientific basis for the safety of vegetables in Qingdao， the pollution level of pesticide residues in vegetables in Qingdao was understood.Methods Six hundred and eighty vegetable samples of 7 categories were randomly collected from 10 districts and cities in Qingdao from 2020 to 2022. The characteristics of 28 pesticide residues in vegetable samples were detected and analyzed， and the acute and chronic dietary exposure risks of detected pesticides were assessed.Results In 680 vegetable samples， the detection rate was 9.71% （66/680）. The over-standard rate was 2.79% （19/680）. A total of 10 pesticides were detected， and the highest detection rate was bifenthrin with （4.50%， 27/600）. A total of 6 pesticides exceeded the standard， and the highest rate was chlorpyrifos （1.18%， 8/680）. The difference between the detection rate and the over-standard rate of all kinds of pesticides was statistically significant （P<0.001）. There was significant difference in the detection rate among the 7 types of vegetables （P<0.001）， and the detection rate of pesticide residues was the highest （27.68%， 31/112）， and the number of pesticide residues was the highest （8 kinds）. The distribution of prohibited pesticides was found in all the 7 types of vegetables. Agricultural residues were detected in 10 districts and cities， except Huangdao district， Jiaozhou city and Pingdu city. The detection rate was 19.44% （7/36） in Chengyang district and 7.02% （4/57） in Licang district. The number of pesticide residues detected in Shibei district was up to 7. After acute and chronic dietary exposure risk assessment， aHQ and cHQ were all less than 1.Conclusion Some prohibited pesticides were still detected in vegetable samples sold in Qingdao， but the pesticide residue level was low， and the health risk of agricultural residue in vegetables ingested by residents through dietary channels is small. It was necessary to continue to strengthen the supervision and management of prohibited pesticides to minimize the risk of pesticide residues in edible vegetables to human health.