If you started off and remained within the 64F - 78F range during most of the fermentation phase, you're most likely to be safe. For best results, my best advice to you would be to transfer the batch to another area where it is between 70 - 75F. Be careful that immediate temperature changes from the mid 80's to lower than the (70-75F) range will likely shock the yeast, resulting in slower fermentation. Yeast cells are not immune to immediate temperature changes more than +- 10F, which can cause them to stall out for some time. Higher temperatures (the lower to mid 80's) can lead the yeast to producing off-flavors and speeding up the fermentation to the point where the yeast will starve out, leading to incomplete fermentation. This will probably give you a final gravity result that is not what should be expected. The yeast need to ferment in an environment most suitable for stability. If you're unable to find an area, you might be able to run it all the way through, but you might come across some unexpected off-flavors on the way as well. For the most part, if your temperature range was between 65F - 75F most of the fermentation phase, I wouldn't worry too much about it. As for conditioning (secondary fermentation) the beer, 64F-68F is a good temperature range.