Oh no! My ferm. room is 90*F! Batches ruined?

I have a nice little room under the stairs that usually keeps a pretty steady temperature. Lately it had been getting in the low 50s (Farenheit), so I got a space heater with a thermostat. Evidently something went wrong either yesterday or the day before because this evening I went in and the room was 90 degrees Farenheit. I've started cooling the room, but airlock activity is still non-existent.

The room contains the following batches:

1) 1 gallon JAO pitched 2 months ago, should be almost ready so I'm not too worried. Should I be?

2) 3 gallons clover show mead D47 pitched 10 days ago. OG 1.106, current SG 1.051. This seems salvageable. Should I repitch some D47 or wait it out to see if activity resumes after the temperature gets back to 65 degrees?

3) 1 gallon wildflower show mead D47 pitched 8 days ago. OG 1.095, current SG 0.998. Tastes very sour, which is expected I suppose.

4) 1 gallon orange blossom show mead D47 pitched 8 days ago. OG 1.091, current SG 1.037. Tastes young but not too bad. Since the SG is still relatively high, this one seems likely salvageable. Am I right?

5) 1 gallon habanero mead D47 pitched 8 days ago. OG 1.092, current SG 1.007. Tastes fair - young but not terrible.

Can I save any of these, some of these? Any advice? Support?

They should all be fine. Wine yeast is really tolerant of high temperatures, for the most part, and you have all meads that will need to age anyway. I doubt you got many, if any, fusels or off-flavors from the high temperature. If the meads aren't bubbling, that doesn't mean the yeast is dead. The yeast actually love warm temperatures, and don't get killed off until 110-120 degrees or so.