It's fine- it happens all the time. You may want a "blow off tube" to avoid the lid blowing off of the fermenter and painting your ceiling brown.
The only danger at all (beside beer explosion) is that it is super active because it's too warm. I'd make sure the beer is under 70 degrees, even lower if possible (not the room temperature- the beer temperature!) because a warm fermentation can cause some off-flavors. And the warmer it gets, the more active the yeast gets, and so the warmer it gets since fermentation itself produces heat.
If I had to guess, I'd guess that the wort was not cooled to 65 degrees before the yeast was added and the yeast took off in such a warm temperature. Since the yeast are more active at warm temperatures, it would get warmer and warmer inside the fermenter.
I'd double check the temperature and put it someplace cooler, as well as fashion a blow-off tube.
A blow-off tube is a piece of sanitized tubing stuffed in a hole on the top of the fermenter with the other end in a pitcher of water. It works like a great big airlock, to allow the c02 to escape.
