Honey-fermented garlic left open overnight
As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment.   The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity.  Ideally, you are looking for a pH below 4.6.  The best way to determine the safety of your ferment would be to measure the pH.