I fermented three batches at the beginning of the summer during a heat wave where my basement temps were 75º+.
No major problems that I detected. There may have been some fruitiness or esters but it was nothing terrible or off putting.
Oddly enough during that same week I brewed a fourth batch (actually the first of the week) and swamp cooled it just to moderate the temps somewhat. It hovered around 72-75 and it came out VERY estery, almost hefeweizen-like. It may have been something more than temps but I just found it odd that that was the only batch that was managed differently than the others and it came out tasting off to me.
My normal happy temps for US-05 are around 68º.