Most people will let a 5 point difference or less slide, especially at higher gravities (>1.060).
It depends on the beer and the reason of the gravity overshoot. For example, if it's a hoppy beer, you will dilute the hoppiness a little. Same for other flavors. Is it higher because you boiled off too much or higher because you had better mash efficiency or added an extra pound of grain?
You can always add water or fermentables after fermentation has started. For example adding honey or sugar/caramel/candi syrup later retains more of their aroma and flavor. Also prevents the yeast from binging in the early stages. Just make sure what you add is either intrinsically sanitary (e.g., honey, concentrated sugar syrups) or pasteurized (held at 150-160F for x minutes).