My recent batch of Amarillo IPA had a temperture fluctuation when the breaker controlling the compressor in my walk-in cooler tripped, most likely due to the heat genereated in the room where the cooler is located. It was off overnight with the evaporator still running on a separate circuit. The beer was in the fermenter for almost 6 days when this happened and the temp got to about 80 degrees in the cooler (insert appropriate swear word here). Since most of the fermentation was done by this time, I tasted no off flavors in the beer when I transferred and dry hopped it yesterday. Yeast was a re-pitch of 1056. So you will be OK.
Yes, temperature control is important, especially during the first couple days of fermentation when most of the esters can be formed. But toward the end of the fermentation it is not as critical.