sinks can vary by County and State. one key is the capacity of the hot water heater to the size of the sink. Need to fill and refresh as needed. Also sinks need to each be large enough to immerse the largest tool/cutting board, etc that you use in your prep or serving. If they don't fit completely in hot water then it doesn't pass at least in Michigan.
there's lots more to sinks so you need to talk with the local HD to start.
Retired competition cook. BBQ mentor.