Yeast start to die at around 140F, but at 130 F, you definitely jacked them up, and likely killed some and debilitated the rest.
The dead yeast won't affect the final beer as long as you aren't aging this on the yeast cake long term. The yeast go through several generations during any given active fermentation, so a good bit of the yeast cake is always dead yeast cells, and it's pretty well documented that autolysis from dead yeast isn't a concern in homebrew-sized batches.
Just repitch yeast and you'll be fine. If you are worried about it, just rack to secondary after 10-14 days and you avoid that factor altogether.