Only time will tell my friend... Every batch is different and every yeast handles high temps in a different way. If you used a Belgian yeast, you're probably looking at some small "off flavors" in your beer, which may not be desired, but could turn out good.
You're looking at anywhere from 10-15 degrees over the optimal temperature for that yeast. Because of those temps, you may notice more fusel alcohols which are quite harsh in high quantities (nasty hangovers as well). Some of those fusel alcohols may also break down into esters during conditioning, giving a somewhat banana flavor to your beer.
As long as you have it back down to the optimal temps, you're minimizing the risk and amount of damage that could be done. Give the beer some time to clean itself up and you may want to consider aging in bottles for a month or so before popping open a bottle just to allow for more conditioning time.