Try to stick to your fermentation temps for conditioning. I dont think it will funk it up really but i dont think higher temps are ideal to be conditiong beer, i think a belgian yeast may be better for those temps but it is not doing a whole lot with the small amount of priming sugar. I had a few that sat around 80 but ive moved them after about 3-4 wks to a cooler spot. They turned out good, but its hard telling within the first month and i dont like to drink mine the first month anyway as they improve alot within another month.
If you think about bottle conditioned commercial craft beer it wouldnt be ideal to have them stored in warm temps, but i still think you shouldnt have to worry about anything except trying to find a solution to keeping them a little cooler in the future.