We have that (well, only 11h minimum gaps, one free day per week, and jail only for recklessly endangering worker health by violating limitations (and maybe for falsifying documents like time sheets?)) in Germany. Though we cap the average workload at 48h, over any IIRC 3-month window, with shifts capped at 10 hours with sizable breaks once 6h are exceeded.
Denmark also has progressive employment laws. The problem seems to be that the fine dining business avoids them because it's a tightly-knit industry where everybody's reputation depends on everybody else, young people can't get ahead without stellar recommendations from the same restaurants that make them work endless hours without pay, and so nobody wants to be the whistleblower / troublemaker.
