Well, I'll take a different, less optimistic tact.
pitch yeast that warm for any
reason! It can cause lots of problems besides esters (it can cause fusels which can kill head retention and in some instances it can even cause stalling). Always cool your wort down to at least below 68 degrees before pitching yeast. I almost never rehydrate anymore and I simply can't tell the difference. maybe a slightly shorter lag if you rehydrate.
That said, I do agree not to stress over it too much until you taste it. But it may not turn out quite as good as it could have been had you pitched at proper temps. That doesn't mean it is a dumper, necessarily though. A couple weeks aging can cause some of the esters to fade and cause some of the fusels to turn to esters. Or you might get lucky.