The only way I can see an issue with a super quick ferment is if the temperature gets out of control. That can happen if you pitch warm, and then the yeast start up right away and go crazy. The fermentation itself produces heat, and then the yeast go even more crazy, and produce more heat, etc. I've seen that happen when people talk about "explosive" fermentations, especially in the summer.
As long as you pitch at or slightly below fermentation temperature, and keep the temperature under control, a quicker fermentation is great!