Ambient temp in my house is just below 70 and my first three batches were sloppy messes of banana and pear esters. Consider that fermentation will add 7 degrees or so to your actual fermentation temp.
Added a $5 swamp cooler from Walmart to my fourth batch and dropped bottles of ice in it every 12 hours for the first 4 days and I've had clean beers since.
I wouldn't trust ambient temp unless it was below 65. Just my two cents.
Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale
Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling