That's a little warm. Depending on the strain, the resulting flavors could be fruity/estery to spicy/phenolic. Whatever the expected flavors of the yeast are, you can expect them to be amplified from warmer fermentation.
The first 48 hours of fermentation are the most vigorous and produce the most heat. I think the yeast's thermal energy is around 170 btus per gallon of wort, per degree plato. A glass or plastic fermenter is a pretty good insulator, as it yeast, itself. Some years ago, a good friend at a large brewery showed me a temperature graph on an 800 barrel fermenter that had a coolant pump go out at night. It was (probably still is) an outdoor fermenter and the ambient temperature that night was about 50F. The fermentation went from 66F to 90F in about 4 hours.
