163 State St Bangor, ME 04401-5319
Visit 163 State St in Bangor, ME, 04401-5319
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 Home
5 beds2 bathsLot: 7,405 sqft
5 beds2 bathsLot: 7,405 sqft
Facts
Built in 1880Bedrooms: 5 Lot size: 7,405 sqftBathrooms: 2
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Legacy Sandwich Shop | (207) 974-3085 | |
| Randal Peters | (207) 990-1249 | |
| C Asay | ||
| Derek L Bugler, age 99 | (207) 947-8788 | |
| Christopher R Chessa #2 | Status: Renter |
|
| Katherine M Falk | ||
| Thomas G Hafford, age 56 | ||
| Lynn M Herman, age 70 | ||
| Jaimee Jenkins, age 78 | (207) 947-7594 | |
| Michael N Long | ||
| Lauri A Macpherson, age 48 | (207) 947-0164 | Status: Renter Occupation: Executive, Administrative, and Managerial Occupations Education: Bachelor's degree or higher |
| John Parker | ||
| Lacey E Willett, age 41 #2 | Status: Renter |
Business records related to this address
| Organization | Phone | More Info |
|---|---|---|
| The Legacy Sandwich | (207) 570-9967 | Industry: Eating Place |
| Legacy Sandwich Shop | (207) 974-3085 | Specialties: Freshest Deli sandwiches, soups and salads at a great price! |
| RANDAL C PETERS CPA | (207) 990-1249 | Industry: Accountant |
| Randal Peters | Industry: Accounting/Auditing/Bookkeeping |
|
| Seacoast Security | (207) 947-0426 | Categories: Burglar Alarm Response Services, Burglar Alarm Systems & Monitoring, Burglar Alarms Installation Service & Repair, Burglar Alarms Wholesale & Manufacturers, Security Systems & Serv... |
Neighbors
502 State St
K A Coolidge
K A Coolidge
1016 State St
P Diehl
P Diehl
Fire Incidents History
01 Mar 2016
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: Heat from direct flame, convection currents
Factors Contributing to Ignition: Equipment unattended
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: Heat from direct flame, convection currents
Factors Contributing to Ignition: Equipment unattended
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary