95 is not too hot for yeast to survive, but honestly they don't ferment the best beer that warm (well, unless you are making a Saison or something...)
I would pitch closer to 65 if possible, even if it means waiting an extra hour or two. Once the wort is below 140, the most important part of chilling is complete. The rest is just getting it to a temp the yeast will be best at. And that hour or two is not likely going to make any difference as far as bacteria go if you practiced sanitary brewing.
That said, pitching at 95 is fine if you get the wort down to 65-70 pretty quickly. The most important time for preventing off-flavors during fermentation is the "active" stage, which is after the yeast have consumed the O2 and got their reproduction up to speed and have started consuming the sugars. It lasts until the yeast have fermented almost all of the sugars they can. This can all happen in a couple of days if the temp is warmer.
Temperature affects the way the yeast metabolize the sugars to a noticeable degree. It took me many batches, even after reading a lot about brewing before I determined that after sanitation, fermentation temperature is the most critical part of the brewing process. (In My Opinion).
In the end, though, you will be fine. Tweaking the process is what HB is all about! That and RDWHAHB!
