Purpose: To evaluate and compare changes on the surface roughness of conventional and colored compomers used in pediatric dentistry caused by beverages frequently consumed by children. Methods: 176 conventional and colored compomer discs were prepared. The discs were divided into four equal subgroups and incubated in different beverages: distilled water, milk, fruit juice, and cola. The surface roughness of the samples was measured and recorded on Days 1, 7, 14, 21, and 28. The data obtained were statistically analyzed. Results: In distilled water and milk, the surface roughness of the conventional compomer was higher than the colored compomer after Day 7 (P< 0.05). In fruit juice and cola, the surface roughness of conventional and colored compomers was similar at all timepoints (P> 0.05). There was a significant difference between discs incubated in distilled water and milk, on Days 21 and 28 (P< 0.05). The colored compomer showed the highest roughness in cola on Day 1, whereas the conventional compomer showed the highest roughness in milk on Day 21.