I have a kegerator that I normally keep stocked with 2 kegs. In warmer times (~75F in the house) it does double duty as a fermentation chamber for primary, but due to space constraints I have to remove the kegs and let them sit inside at room temperature. I feel it's college legend that bringing a chilled keg back up to room temperature and chilling it back again later will harm the beer. I can't find any logic in that legend, as long as the beer isn't getting past "conditioning" temperatures.
After a 6 day hiatus from the fridge, hell: they taste improved. Also, I over carbed them in a hurry with a janked up PSI and shaking, and warming them up got a decent amount of gas in the head space that I could vent out.