Nope. I've sparged from 165 - 190F (batch sparging) and noticed no change to the final flavor profile.
Caveat to the above; watch the pH and you'll have nary a problem sparging with high temps. One thing that can happen when sparging over about 170 F is the extraction of tannins (aka; the solubilization of polyphenolic componds) but this is primarily a function of pH rather than temperature.
Tap water above 170 F can be less than ideal for sparging due to its pH being in the 6.5 to 8.0 range (typically), but lower the pH to the 5.5 to 5.8 range and you technically can have it up to boiling temps and you won't extract tannins. I stick to around pH 5.5 at 190 F for my batch sparge.