20 Oxford Ln Cromwell, CT 06416
Visit 20 Oxford Ln in Cromwell, CT, 06416
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 Residential
4 beds3 bathsLot: 0.38 acres
4 beds3 bathsLot: 0.38 acres
Facts
Built in 1975Exterior walls: Siding (Alum/Vinyl) Lot size: 0.38 acresStyle: Colonial Pool: Spa (only)Basement: Partial Basement Rooms: 7Roof type: Shingle (Not Wood) Bedrooms: 4Heat type: Hot Water Bathrooms: 3Parking: Underground/Basement Stories: 2 story with basementParking spaces: 2 Exterior material: Vinyl
Features
A/C
Listing info
Last sold: Mar 1999 for $192,000
Recent residents
| Resident Name | Phone | More Info |
|---|---|---|
| Joyce Casciano | ||
| D Fait | (860) 613-2326 | |
| L Fait | (860) 613-2326 | |
| David J Falt, age 55 | (860) 613-2326 | Status: Homeowner Occupation: Precision Production Occupations Education: High school graduate or higher Email: |
| Laura A Falt, age 55 | (860) 613-2326 | Status: Homeowner Occupation: Precision Production Occupations Education: High school graduate or higher |
| Matthew J Falt, age 26 | (860) 613-2326 | Status: Renter |
| D Fat | (860) 613-2326 | |
| L Fat | (860) 613-2326 | |
| Debra J Jett, age 71 | (203) 635-2637 |
Neighbors
2 Oxford Ln
M Armetta
M Armetta
Real estate transaction history
| Date | Event | Price | Source | Agents |
|---|---|---|---|---|
| 03/29/1999 | Sold | $192,000 | Public records |
Assessment history
| Year | Tax | Assessment | Market |
|---|---|---|---|
| 2014 | $6,632 | $199,270 | N/A |
Fire Incidents History
04 Apr 2005
Cooking fire, confined to container
Property Use: 1 or 2 family dwelling
Actions Taken: Ventilate
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.
Actions Taken: Ventilate
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.