Most of the time you'll be fine as long as you're doing something to keep the temperature rise in check. You also don't want it falling rapidly, very far, or the yeast can poop out and stall fermentation. I generally raise my temp a few degrees after the most active fermentation is done, when the gravity is nearly "final" or what I expect it to be. Just monitor it as much as you can, and otherwise RDWHAHB
Oh, and the longer you can let it clean up after itself often gets rid of any slight imperfections you may have picked up, anyway.