A bar hand sink has to be used for handwashing only, kept stocked with soap and a way to dry hands, supplied with water at 85 F or warmer, and reachable at all times. Most bar write-ups for hand sinks are not about a missing sink but about a sink that is blocked, empty of soap or used to dump drinks.
Shop the equipment in this article: underbar hand sink with a bar sink cabinet base, hand sinks and underbar ice bin. Freight is included on every order.
The points below come from the FDA Food Code as adopted in Virginia’s food regulations, which most state and local codes follow closely. Your local health department has the final say, so confirm the details with them before you build or remodel the bar.
What the Food Code asks of a hand sink
- Hands only. A handwashing sink may not be used for anything other than handwashing: no dumping drinks, rinsing shakers, filling pitchers or storing garnish.
- Always accessible. The sink has to be kept so staff can reach and use it at all times, which means nothing stacked in front of it or sitting in the bowl.
- Water temperature. The sink has to deliver water at 85 F or more. A self-closing or metering faucet has to run for at least 15 seconds without being turned back on.
- Soap at every hand sink.
- A way to dry hands: single-use paper towels, a continuous towel system or an approved hand dryer.
- A sign that tells employees to wash their hands, visible to the staff who use it.
- Location. Hand sinks have to be placed for convenient use by staff in food preparation, food dispensing and warewashing areas, and a bar that pours drinks and handles ice is one of those areas.
The code also says a sink used for warewashing may never be used for handwashing. A three compartment sink or a dump sink does not count as a hand sink, even if it has soap next to it.
What inspectors see most often behind a bar
- A towel draped over the faucet or lime wedges sitting in the bowl.
- Cases of beer, a mop bucket or stacked glass racks in front of the sink.
- An empty soap pump or an empty towel dispenser during service.
- Water that takes a minute or more to run warm because the bar is far from the water heater.
- No handwashing sign.
- A hand sink placed at the far end of a long bar, so bartenders at the other end never use it.
A quick walk behind the bar before each shift catches all of these.
Picking the sink: underbar, with cabinet, or wall mount
An underbar hand sink fits into the run at the same height as the ice bins and bar sinks. If you want the plumbing hidden and the front closed, our underbar hand sink with a bar sink cabinet base comes in 18 x 12, 18 x 18, 22 x 12 and 22 x 18 inch sizes in 304 stainless steel, with an enclosed cabinet, a hinged door, a low-lead faucet and a drain included. The 12 inch deep models suit bars where the underbar depth is tight; the product page says to measure your underbar depth before you choose, and to plan the supply lines and drain to come up inside the cabinet.
Other options in our hand sinks range:
- An underbar hand sink 22 inches wide in 12, 15 or 18 inch depths, with the faucet, soap dispenser, towel dispenser and drain basket included. Built-in dispensers make the soap and towel rule harder to forget.
- An underbar hand sink with a backsplash faucet in six sizes from 18 x 12 to 22 x 18 inches, in 304 stainless steel with a drain basket.
- The WHS-1212-5D-SS wall mount hand sink, with a 10 x 9 x 5 inch bowl, 8 inch back and side splashes, an 8 inch gooseneck faucet and a 1.5 inch IPS drain basket. It mounts to studs or blocking.
- The CHS-12 corner hand sink, 12 x 12 inches with a 6 inch deep bowl, faucet and wall kit included, for a service bar corner.
- The HS-42PB pedestal hand sink with a foot pedal faucet, 34 inch pedestal height and 42 inches overall, for a spot where nothing can be mounted on the wall.
Splash protection near ice and clean glasses
Water flicked off wet hands lands on whatever is next to the sink. If the hand sink sits beside an ice bin, a drainboard of clean glasses or a garnish tray, inspectors usually want a side splash or a gap between the fixtures. That is common practice rather than a fixed rule, and the detail varies by jurisdiction. A wall mount sink with side splashes, or a spacer between the hand sink and the underbar ice bin, solves it.
How many hand sinks a bar needs
The code does not give a number per foot of bar. It asks that hand sinks be located where employees can conveniently use them. On a short bar with one bartender, one sink is usually enough. On a long bar with two or more stations, many health departments expect a hand sink within reach of each station. Ask your health department during plan review.
Plumbing and water temperature
- Hot and cold supply through a mixing faucet so the water reaches at least 85 F.
- A drain connection that meets your local plumbing code. Direct and indirect drain rules differ by city, so a licensed plumber should confirm it.
- A short pipe run, or a small point-of-use water heater under the bar if the main heater is far away. That is common practice for long runs.
Pre-inspection checklist
- Water runs warm quickly at the bar hand sink.
- Soap and towels are full, with a trash can nearby for used towels.
- Handwashing sign posted.
- Nothing stored in the bowl or in front of the sink.
- Faucet runs at least 15 seconds if it is a metering type.
- No bar towels, fruit or tools on the sink deck.
Frequently asked questions
Can the bar sink be used as a hand sink?
No. The Food Code says a warewashing sink may not be used for handwashing, and a hand sink may be used only for handwashing. You need a separate hand sink, which you can set into the same underbar run as your bar sinks.
What water temperature does a bar hand sink need?
At least 85 F, according to the Food Code. Some local codes ask for more, so check with your health department.
Does a hand sink need a cabinet?
No. A cabinet base hides the plumbing and closes the front, but an open underbar hand sink or a wall mount sink can pass too, as long as it is dedicated, stocked and accessible.
Is a hands-free faucet required at the bar?
The Food Code does not require hands-free faucets. A metering faucet must run at least 15 seconds. Some local codes or chains ask for knee or foot pedal valves, so check yours.
Freight to the 48 contiguous states is included in the price of every hand sink we sell, and sinks are non-powered items with a 14 day return window. Lease-to-own financing is available on items from 500 dollars.