Recently I ate at a local restaurant and our table afforded a
good view of the kitchen. Much of the food was cooked in a
single, large commercial oven, containing a wood-fired grill
about five feet wide and several feet deep, above which was
a rotating-spit mechanism (actually I'd call it "orbital" with
a horizontal axis, rather than purely rotating). Above this
spit mechanism was the exhaust hood of the oven.

Watching this in operation, it was clear that several chickens
starting out completely raw were being prepared on the spit
mechanism while at the same time various items were cooked on
the grill directly under them -- for example, hamburger buns
being heated up on the grill. Now, the chickens were not
obviously dripping or anything, but it seems obvious to me
that there is some chance of undercooked chicken liquid dripping
onto other food items that are atop the grill, which might
then be immediately removed rather than further cooked.

On the other hand, it appeared to be a professionally built oven,
inteneded to be used in this exact fashion, and the configuration
of which would be obvious to any restaurant inspector; so maybe
this kind of dual-use is considered safe and reasonable.

Has anybody the setup I describe here? Is it commonplace?
Would it pass a health code?

Steve