166 Fairfield St New Haven, CT 06515-1625
Visit 166 Fairfield St in New Haven, CT, 06515-1625
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: Multi-Family Home
6 beds3 bathsLot: 7,524 sqft
6 beds3 bathsLot: 7,524 sqft
Facts
Built in 1920Exterior material: Wood Lot size: 7,524 sqftExterior walls: Wood Siding Building: 1Style: Other Rooms: 18Roof type: Asphalt Bedrooms: 6Heat type: Forced air unit Stories: 3 storyParking: Garage
Listing info
Last sold: Jun 2006 for $314,000
Other details
Units: 3
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Scott P Berry | (203) 389-7476 | |
| Michael A Brotherton | (203) 389-4873 | |
| Mike A Brotherton, age 62 | (203) 389-4873 | |
| Frank M Cohen, age 66 | ||
| Edward Craig | (203) 387-5442 | |
| Kirsten J Spainhower, age 56 | (203) 387-5442 | |
| Michael A Henry, age 41 | (203) 387-7644 | Status: Renter Occupation: Craftsman/Blue Collar Education: High school graduate or higher Email: |
| Viris C Henry | (203) 387-7644 | |
| Jeffrey Lee, age 61 #2 | (203) 389-7418 | Occupation: Clerical/White Collar Education: Graduate or professional degree |
| Nila Z Manalo, age 85 | ||
| Roberto Molina | ||
| Marcia L Noel | ||
| Kenneth Bradley Swartz | (203) 389-1564 |
Neighbors
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 06/30/2006 | Sold | $314,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2013 | $2,926 | $140,840 | N/A |
Fire Incidents History
15 Jan 2009
Cooking fire, confined to container
Property Use: Multifamily dwellings
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Human Factors: Asleep
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment
Human Factors: Asleep