139 Oxford St Providence, RI 02905-2035
Visit 139 Oxford St in Providence, RI, 02905-2035
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.
Sold Mar 2021
$184,900
Market Activities
Mar 2021 - Sep 2021
PROPERTY OVERVIEW
Type: Single Family Residential
3 beds1 bath1 sqft
3 beds1 bath1 sqft
Facts
Built in 2004Exterior material: Vinyl Lot size: 3,200 sqftExterior walls: Siding (Alum/Vinyl) Floor size: 1 sqftStyle: Ranch/Rambler Rooms: 5Basement: Full Basement Bedrooms: 3Roof type: Asphalt Stories: 1 story with basementHeat type: Hot Water
Listing info
Last sold: Nov 2006 for $2,403
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Roberto Batista | (401) 270-1561 | |
| Roberto Brito | (401) 383-3381 | |
| Richard D Delguidice | Status: Homeowner Occupation: Food Preparation and Serving Related Occupations Education: High school graduate or higher |
|
| Elizabeth M Lasalle, age 42 #1 | (401) 632-4854 | |
| Brunilda L Perez, age 54 #1 | (401) 780-9659 | Status: Renter |
| M Savastano | (401) 941-0560 |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 11/13/2006 | Sold | $2,403 | Public records | |
| 08/28/2002 | Sold | $12,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2013 | $3,682 | $109,100 | N/A |
Fire Incidents History
18 Apr 2009
Cooking fire, confined to container
Property Use: 1 or 2 family dwelling
Actions Taken: Incident command
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: Heat source too close to combustibles.
Factors Contributing to Ignition: Failure to clean
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
Actions Taken: Incident command
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: Heat source too close to combustibles.
Factors Contributing to Ignition: Failure to clean
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary