If you didn't take an original gravity reading (OG) then its tough to say if it's fermented. Did it seem active at all (did it have a foamy krausen on top, or could you see the wort slowly churning 24-48 hrs after pitching the yeast)?
Give it a while longer and keep taking readings every couple days until they stay the same for 3 or 4 days. Any drop in the gravity indicates the yeast are active. When it's stopped try a taste, if it's excessively sweet then the fermentation has certainly stuck.
If it is stuck you can try gently rocking the fermenter to stir the yeast back up, and keeping it on the warmer end of the yeast's preferred temperature. If it still doesn't go you can pitch additional yeast (consider using a different strain, perhaps).
There no harm in waiting on it for a bit; as long as you can get it to finish without getting infected it will be beer. Cheers!