Well first of all you even said yourself you used a sanitizer to clean. A sanitizer sanitizes, a cleaner cleans. So for the future be sure you know the difference because you can't effectively sanitize something that is not clean.
We would need to know a bit more specifics. Like again, was all you did was sanitize the bottles before bottling or did you do something else to them? How did you clean and sanitize all of your other equipment?
How hot are you talking when you say you added the yeast when it was too hot? You should have gotten the temp down to 60-70* F before you pitched your yeast. If you never got any airlock activity it likely is a leak somewhere in your fermenter but even still, bubbles aren't the measure of fermentation, a hydrometer is. If it is bottled I would just leave it alone for a while and see if whatever taste you have mellows out with time.
Be sure you get your cleaning and sanitizing down so that way you can eliminate those from your choices of what went off. I clean a bulk of my stuff with oxiclean and sanitize with StarSan.