17 Spring View Ln Chestnut-Hill, CT 06226-3416
Visit 17 Spring View Ln in Chestnut-Hill, CT, 06226-3416
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 Oct 2023
$225,000
Market Activities
Oct 2023 - Oct 2023
PROPERTY OVERVIEW
Type: Single Family Residential
5 beds3 bathsLot: 10,019 sqft
5 beds3 bathsLot: 10,019 sqft
Facts
Built in 1971Exterior material: Metal Lot size: 10,019 sqftExterior walls: Siding (Alum/Vinyl) Floor size: 2,109 sqftStyle: Raised Ranch Rooms: 10Basement: Full Basement Bedrooms: 5Heat type: Hot Water Bathrooms: 3Parking: Underground/Basement Stories: 1 story with basementParking spaces: 1
Other details
Units: 2
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Arnaldo L Cruz | ||
| Stefanie Doubleday | (860) 423-1569 | |
| Lourdes J Maldonado, age 53 | (860) 423-1569 | Occupation: Craftsman/Blue Collar Education: High school graduate or higher Email: |
| Francisca Pagan | (860) 450-0891 | |
| Lourdes Serrano, age 71 | (860) 450-1323 | Occupation: Service Occupations Education: High school graduate or higher Email: |
| Louroes M Serrano, age 71 | (860) 450-1323 |
Neighbors
49 Spring View Ln
D Blay
D Blay
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2013 | $2,281 | $129,490 | N/A |
Fire Incidents History
29 Feb 2012
Building fires
Property Use: 1 or 2 family dwelling
Actions Taken: Extinguish
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.
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
Actions Taken: Extinguish
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.
Human Factors: Unattended or unsupervised person
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary