No, this has happened to me before as well. Have you stepped up a starter before this? When you step up, you're adding wort to an already magnified level of yeast, and that excessive activity is very common. Just clean up the mess and recover. I got tired of doing this and have been adding one drop of FermcapS to my starter wort.
Also, from what I read on here, it's best to not use an airlock on your starter. Rather, use a piece of sanitized aluminum foil over the top. The airlock will block any O2 from getting in. For your beer, this is recommended to prevent oxidation. For a starter, you want O2 to get in to help the yeast replicate/multiply. For the volume of your yeast starter wort, you won't taste the effects of oxidation in your finished product.
Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
Drinking: Cider, Stout
On Deck: TBD