NewEnglandFacts

21 Davenport Ave Westport, CT 06880-5805

Visit 21 Davenport Ave in Westport, CT, 06880-5805

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: Multiple Occupancy
4 beds4 bathsLot: 0.4 acres

Facts

Built in 1974Exterior walls: Wood Siding Lot size: 0.4 acresBasement: Full Basement Building: 1Structure type: Colonial Rooms: 8Roof type: Asphalt Bedrooms: 4Heat type: Radiant Stories: 2 story with basementParking: Underground/Basement Exterior material: WoodParking spaces: 2

Features

A/C

Recent residents

Resident NamePhoneMore Info
Helena Bottone, age 79 (203) 988-6474
Status:
Homeowner
Occupation:
Production Occupations
Education:
Associate degree or higher
Lester Bottone, age 71 (203) 988-6474
Status:
Homeowner
Occupation:
Production Occupations
Education:
Associate degree or higher
Lisa Bottone, age 58 (203) 988-6474
Status:
Homeowner
Occupation:
Production Occupations
Education:
Associate degree or higher
Kimberly A Bottone, age 52 (203) 226-0123
Les F Bottone, age 82 (203) 226-0123
Timothy J Bottone, age 58 (203) 226-0123
Keith Q Chen, age 60 (203) 227-1798
Emily Dinoia (203) 454-0732
Leonard V Dinoia, age 62 (203) 454-0732
Joan A Francis (203) 227-4841
Carolym R Keating (203) 341-0226
Carolyn R Keating, age 58 (203) 996-6960
Status:
Renter
Occupation:
Food Preparation and Serving Related Occupations
Education:
Bachelor's degree or higher
Richard B Kelley (203) 226-0699
Tiffany A Trenor, age 53

Historical businesses records

OrganizationPhoneMore Info
AURORA DESIGNS LLC
Industry:
Business Services
Business type:
Domestic Limited Liability Company
RAILSIDE, LLC
Business type:
Domestic Limited Liability Company

Neighbors

Assessment history

YearTaxAssessmentMarket
2014$7,935$442,300N/A

Fire Incidents History

13 Sep 2010 Cooking fire, confined to container
Property Use: 1 or 2 family dwelling
Actions Taken: Investigate
Area of Origin: Cooking area, kitchen
First Ignition: Cooking materials, including edible materials
Heat Source: Radiated, conducted heat from operating equipment