Jose, temperatures of 650 plus are definitely not the norm in professional settings. Coal oven style, or wood burning style pizzas definitely get up that high or higher, but there just aren't that many places around the US with these types of ovens. Interestingly there are a few chain pizzerias out there such as papa johns that are using temperatures in the 625 range to try to get the pizzas out the door faster, but unfortunately they are using air impingement ovens which make a different "american" styled pizza.
I have had to do a ton of sifting through used ovens lately as I am currently trying to source a 10-20 year old oven for a client here in the Boston area that wants to bake at 650, but doesn't have a very large budget. What I have found is that the vast majority of the used ovens available to me here on the east coast max out at 550. It is possible to retrofit some older gas ovens (I just did it with a Bakers Pride), with a 650 degree thermostat, and if you buy a new oven that is what the majority now come with. I know there are exceptions, places like Difara's for example that have the odd high temperature deck oven, but I would say that on average, you typical mom an pop pizzeria is baking at 500-550. What is important to realize, however, is how much different a pizza baked in a professional deck oven set to 500 is than a pizza baked in a home oven set to 500. In my opinion the thermal mass of a real deck oven does make a better product at the same given temperature.