Not necessarily, but it can be a sign of something else that's wrong.
I usually associate rediculously fast fermentation with high fermentation temperatures. This will give you the fruity off-flavors. I have a witbier recipe that I actually use Chico yeast for and ferment it really high and it always ferments faster than my "regular" batches. I also like to ferment some of my lighter ales with pacman at < 60 degrees to get an especially "clean" taste and that always is slower.
That said, I have had 2 batches that fermented rediculously fast for no real reason and turned out fine.
Honestly, I would guess that, if you pitched at 80F, and your setting is June in Alabama, your wort probably didn't cool down as much as you'd like. If your room temp is 65 and your wort temp is 80, it will take literally a day for 5 gallons of it to cool down to room temp.