It depends upon your yeast strain. In most cases, such high temperatures will promote rapid yeast activity with the high probability of off-flavors such as fusel alcohols, Acetaldehyde, Diacetyl, or Penols. Often the high activity reduces the chances that the yeast cells will be around to consume such intermediates of the breakdown of sugars to energy (and alcohol) as the available sugars become scarce. Some strains such as a few of the Belgian strains, saison strains, and Kveik yeasts are able to take higher fermentation temperatures fairly well.
When fermenting, it is advantageous to control the temperature of the carboy, bucket or conical rather than room temperature. The yeast activity is exothermic and will rapidly increase the temperature inside the fermenter well beyond that of the ambient surroundings. You can cool down your fermenter some by using a water bath to absorb much of the heat produced or a swamp cooler which is a towel or absorbent cloth with the ends in water and the cloth draped over the fermenter. This will wick away the heat and the process of the water in the cloth evaporating will cool the fermenter.