Since most yeast can tolerate temps into the low 100s the problem most likely won't be dead yeast, but rather the yeast creating unwanted flavors in your beer. Warm fermentation and pitching temps can create lots of off flavors. You should get in the habit of cooling your wort down to at least 70 degrees before pitching, and preferably much cooler. Fermentation temp, including pitching temp, is extremely important in the end quality of beer. For most ale yeast you don't want the fermentation temp (which can be as much as 6-8 degrees or more over ambient temp) to be much warmer than 68-70 (72 at the highest). Since fermentation generates heat its a good idea to pitch 4-6 degrees cooler than you plan on fermenting. So if your planned fermentation temp is 68, pitch at 62-64.