Sure - that happens here in Florida, too (not just for two months in the summer).
The notion held by people who are looking for raw honey (and usually willing to pay a premium) is that high temperatures will reduce or destroy enzymes and other vital factors. Quite apart from any law, an honest honey producer selling to that niche should describe how the honey is processed, stored, etc. If that segment of consumers considers anything that goes above 118 to be pasteurized, don't sell them 'raw' honey if you know the temp went above 118. For bulk honey, if the customer doesn't care, it isn't an issue - heat it to dry it, so it flows, to reduce crystallization, etc.
Large thermos chests are pretty inexpensive, toss in a milk jug filled with frozen water, and the heat inside a vehicle is not an issue for honey stored in the thermos chest. It's an extra bother, but if one is going after the premium market, it is not a big deal.