Ok, I am guessing the yeast you used was either bad or just not enough. You can pitch at 90 degrees, its not recommended, but it takes temps in the 140s to kill yeast.
Do you know the brand of yeast and what temp you are fermenting at.
One of 3 options, if you have a secondary fermenter, transfer it, the sloshing of the wort will generally aerate and stir the yeast up back into fermentation. Or you can bottle now, enjoy your beer in a few weeks and say lesson learned. Or you can let it sit for another 5-6 days then check it.