Plenty of people secondary so I don't see anything wrong with it.
The warmer temps should actually help the yeast consume any undesirable biproducts from the primary fermentation.
I would probably not secondary it for more than a week though.
Edit; adding honey will only kick start new fermentation. I would not recommend it, though I have done it in the past.
It will only increase the time you have to wait to drink your new product.
Originally Posted by Revvy
People's brains are interesting....and tasty too.
(See what I did tthere? ;))