12 Mills St Westport, CT 06880-5503
Visit 12 Mills St in Westport, CT, 06880-5503
This profile includes property assessor report information, real estate records and a complete residency history.
We have include the current owner’s name and phone number to help you find the right person and learn more.
PROPERTY OVERVIEW
Type: Single Family
4 beds3 baths3,600 sqft
4 beds3 baths3,600 sqft
Facts
Built in 2007Stories: 2 story with basement Lot size: 7,841 sqftExterior material: Stucco Floor size: 3,600 sqftExterior walls: Rock, Stone Pool: Spa (only)Style: Colonial Rooms: 10Basement: Basement (not specified) Bedrooms: 4Roof type: Asphalt Bathrooms: 3Heat type: Forced air unit
Features
A/CFireplace
Listing info
Last sold: Mar 2009 for $900,000
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Jean-Marie Cuillerot | (203) 254-5654 | |
| Fredrique Gugnon | (203) 254-5654 | |
| Francis R Skinner, age 96 | (203) 227-0589 | |
| Gail M Skinner | (203) 259-2351 | |
| Nettie M Skinner, age 104 | (203) 259-2351 | |
| John Skinner, age 68 | (203) 209-1700 | Status: Homeowner Occupation: Service Occupations Education: High school graduate or higher |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 03/03/2009 | Sold | $900,000 | Public records | |
| 04/11/2005 | Sold | $625,000 | Public records | |
| 07/21/2003 | Sold | $476,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2014 | $11,706 | $652,500 | N/A |
Fire Incidents History
07 Jun 2000
Structure fire, other (conversion only)
Property Use: 1 or 2 family dwelling
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Operational deficiency, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical, other
Equipment Portability: Stationary
Property Loss: $50
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Operational deficiency, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical, other
Equipment Portability: Stationary
Property Loss: $50