19 Gaspee Rd Narragansett, RI 02882-5204
Visit 19 Gaspee Rd in Narragansett, RI, 02882-5204
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
2 beds2 baths1,834 sqft
2 beds2 baths1,834 sqft
Facts
Built in 2009Exterior material: Wood Lot size: 7,200 sqftStructure type: Cape cod Floor size: 1,834 sqftRoof type: Asphalt Rooms: 6Heat type: Forced air Stories: 2
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Lauren M Arnold | ||
| A Charbonneau | (401) 284-2498 | |
| Albert D Charbonneau, age 82 | (401) 284-2498 | Occupation: Professional/Technical Education: Associate degree or higher Email: |
| Jessie M Charbonneau, age 40 | (585) 377-1787 | Occupation: Building and Grounds Cleaning and Maintenance Occupations Education: High school graduate or higher |
| Jonathan D Charbonneau, age 45 | (585) 377-1787 | |
| Marie G Charbonneau, age 81 | (585) 746-5303 | Occupation: Professional/Technical Education: Associate degree or higher |
| Yvonne Germond | (401) 862-0803 | Status: Renter Occupation: Building and Grounds Cleaning and Maintenance Occupations Education: Bachelor's degree or higher |
| M Hunt | (401) 783-0171 | |
| Roy C Laferriere, age 73 | ||
| Megan Oliveira | (401) 284-2285 | |
| Catherine M Straub, age 48 | ||
| Edw T Tobin |
Neighbors
12 Gaspee Rd
A Dimaio
A Dimaio
Fire Incidents History
17 Oct 2003
Cooking fire, confined to container
Property Use: 1 or 2 family dwelling
Actions Taken: Ventilate
Area of Origin: Cooking area, kitchen
First Ignition: Flammable liquid/gas - in/from engine or burner
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Operational deficiency, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary
Actions Taken: Ventilate
Area of Origin: Cooking area, kitchen
First Ignition: Flammable liquid/gas - in/from engine or burner
Heat Source: Radiated, conducted heat from operating equipment
Factors Contributing to Ignition: Operational deficiency, other
Equipment Involved: Kitchen & Cooking Equipment
Equipment Power: Electrical line voltage (>= 50 volts)
Equipment Portability: Stationary