168 Neal St Portland, ME 04102-3300
Visit 168 Neal St in Portland, ME, 04102-3300
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 2023
$339,000
Market Activities
Jun 2022 - Feb 2024
Nov 2023 - present
Nov 2023 - present
May 2023 - Jun 2023
May 2023 - Jun 2023
Feb 2023 - Mar 2023
Feb 2023 - Mar 2023
Jun 2022 - Feb 2024
Jun 2022 - Feb 2024
Feb 2022 - Mar 2022
Oct 2017 - Dec 2017
Recent residents
Business records related to this address
| Organization | Phone | More Info |
|---|---|---|
| Gabriel Gregoire #10 | (207) 671-1258 | SIC: 6331 - Fire, Marine, and Casualty Insurance |
| Gabriel N Gregoire, age 52 #10 | (207) 671-1258 | Email: Organization: Gabriel Gregoire Title: CEO Specialties: Other Insurance Funds; Fire, Marine, and Casualty Insurance |
Neighbors
94 Neal St
L C Borsodi
L C Borsodi
165 Neal St
E Acheson
E Acheson
Fire Incidents History
15 Mar 2006
Dumpster or other outside trash receptacle fire
Property Use: Vehicle parking area
Actions Taken: Incident command
Area of Origin: Chute/container - trash, rubbish, waste
First Ignition: Upholstered sofa, chair, vehicle seats
Human Factors: Unattended or unsupervised person
Actions Taken: Incident command
Area of Origin: Chute/container - trash, rubbish, waste
First Ignition: Upholstered sofa, chair, vehicle seats
Human Factors: Unattended or unsupervised person
20 Dec 2004
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
Factors Contributing to Ignition: Abandoned or discarded materials or products
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
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: Abandoned or discarded materials or products
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary