Ideally, yes you want to cool it down, but it is okay where it is. If you can, you'll want to get that temperature into the mid sixties as soon as possible. If the yeast is hot during the early stages of fermentation you will likely have fusel alcohols and other off flavors.
See the swamp cooler here:
When you pitch the yeast, you want to minimize the amount of time that the wort is without yeast to lower the chance of infection, but you also don't want to pitch when it is too hot. It's a slippery slope. If you cover the wort after the boil is done, and don't open it until you dump it into the fermenter and pitch the yeast, then you can stretch the time line to about 24 hours. Even longer if you can get the air out of the container. Search for information on the no-chill method.