I recently brewed a huge double IPA, the first week of fermentation was at ~64, then rose a few days to ~68, then I kegged and dry hopped it. I left the keg in room temps while dry hopping and the temp reached upwards of ~78 one day. I tasted it that day and I could taste a slight buttery taste that I did not taste before kegging. I then through it in the fridge, and tasted it once it was at lower temps (~40s) and it tasted amazing, no buttery off flavors.
Again there is not much data out there and I am sure some people have had problems with high tamps after initial fermentation has ended, but for me I've found that higher temps after initial fermentation can lead to some unintended flavors, but those slight flavor changes always disappear when the beer is cooled to serving temps. However, this was a double IPA and its totally possible the massive amounts of hops covered up any slight off flavors, but I couldn't tell.
Just one small example among millions of possible scenarios.