Re: the wort temp
As long as your wort was no more than about 90-100, and so long as it cooled down to 70 or so soon afterwards you should be fine. If it was much above 100 when you pitched you may have killed the yeast and might need to add more.
If the wort was up around 80 when you pitched and it stays that warm during fermentation you'll end up with drinkable beer, but it will probably have some off flavours (esters, giving banana-y taste and smell; fusel alcohols giving a "hot alcohol" aspect to your beer and leading to hangovers.)
Re: the hydrometer reading:
That sounds like a very high reading for those ingredients and a 5gal batch, but a bit more info is needed to answer your questions conclusively.
1. What was the volume of wort when you measured the OG?
2. Did you add any more water to it afterwards?
EDIT: Ah, yeah, Nurmey's explanation for the high hydrometer sounds like the most likely one